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Low Carb & Paleo Mini Cheesecakes | No Nuts or Soy! Only 13.9g Net Carbs!


Cheesecake is a favorite for many people all over the world. But if you want to loose a couple pounds or maybe you can't have it anymore due to the dairy?!


Don't you worry, I created something that would help with those cravings. Will it be exactly like the real thing? No, sorry, nothing will ever replace a real cheesecake. But you can come close!


This cheesecake has the perfect texture like the real thing. It's not too sweet and it would be great after a heavy meal. Top it with some fresh berries and you're in business!


This cheesecake has only 13.9g net carbs per mini cheesecake, when normally regular cheesecake slices are 32g of carbs! Yikes!


But whats nice about this recipe, it makes a great base for adding whatever flavors you would like! Add some lemon zest, orange zest, almond extract and much more! Plus, its not just dairy free, it's gluten free, nut free, grain free, low in sugar, and no soy!




Low Carb & Paleo Mini Cheesecakes

Dairy Free | Gluten Free | Nut Free | Soy Free | Grain Free | Low Carb


Prep time is 20 minutes

Oven time 30 minutes

Ready in 24 hours


Makes about 12 mini cheesecakes

13.9g net carbs per mini cheesecake



Ingredients


Crust:

1 cup coconut flour

1 tbsp coconut sugar

4 tbsp coconut oil

1/4 cup water


Cheesecake Filling:

1/2 cup potato flour

1/4 cup coconut flour

4 tbsp nutritional yeast

1/2 tsp sea salt

4 tbsp pure maple syrup

1 cup coconut milk

2 cups water

1/2 cup coconut oil, melted

1 tbsp + 1/2 tsp fresh lemon juice

4 yolks or vegan egg substitute

1 tbsp vanilla extract



Preparation:

Preheat oven 350F | Paper line your cupcake pans


Crust:

  1. In a mixing bowl, whisk together the coconut flour, monkfruit powder, and coconut sugar.

  2. Now with your pie dough blender, cut in the coconut oil until the fats are small like peas. Stir in the water and mix until it looks like bread crumbs.

  3. Sprinkle the dough on the bottom of your cupcake pans about 1/2" thick and press down with your fingers until its evenly compacted on the bottom of each cupcake.

  4. Bake for 10 minutes. Set aside.

Cheesecake Filling:

  1. In a food processor, add the potato flour, coconut flour, nutritional yeast, sea salt and the monkfruit powder. Pulse until its combined. *** If you don't have a food processor, you can use a blender or a hand blender.

  2. Add in the maple syrup, coconut milk, water, melted coconut oil, fresh lemon juice, yolks, and the vanilla. Blend until it's fully incorporated and smooth. Occasionally, you may have to scrap down the sides in between blending.

  3. Pour the filling over the baked crust and bake for 20 minutes or until its just set in the middle. Don't worry about the cracks on top, just cover them up with fresh fruit or Chantilly cream.

  4. Let it sit on the counter for 20 minutes. This lets the cake keep cooking and setting up before you put it in the fridge.

  5. Place in the fridge overnight to let it chill completely. Top it off with fresh berries or Chantilly cream. (The cream might add 1g carbs to the cake, but still low!) Enjoy!





Storage: You can keep them in the fridge for 4 days or freeze them for a month in a food safe container.




Please leave your comments down below and tell me

what you think of this yummy cheesecake!

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