Easy low carb, keto friendly cheesecake baklava, sugar free, wheat flour free, gluten free, egg free and also diabetic friendly!
Keto / low carb
My friend Giouli sent me the recipe for this wonderful dessert and I thank her from the bottom of my heart!
I tried it, and although I made some changes, which I mention down below, it was so delicious!
What I changed is to add powdered gelatin to the filling cream to stabilize the mixture. In this way, I could take the dessert out of the baking pan and cut cleaner portions, while nothing changes in terms of taste.
The organic cream I use does not contain stabilizers and needs help to set.
You will find the procedure of adding gelatin in the filling cream of recipe: "Easy Keto Cheesecake"
If you want a quick treat just follow Giouli's instructions.
I also tried to make this dessert in a springform (with a removable bottom) to easily take out for the needs of photography.
Giouli uses a loaf pan and I tried both versions.
I also decided to bake the cheesecake base in the air fryer so I had to use a small round spring form.
I thought that during the baking time butter maybe ooze out of the of the spring form, so I changed a bit the proportions of the ingredients.
I write the original recipe as well as the changes I made for the spring form version.
Whatever you choose, amazing result is guaranteed!
What to expect? That's what Giouli wrote about this dessert and I totally agree!
"This cheesecake tastes like almond cake, ekmek and baklava and in general if you like those tastes you have to keep yourself from eating it all in one and it's so easy!"
Keto Baklava Cheesecake
Servings: 10
• Ingredients for the crust:
130 g / Raw walnuts and almonds with the skin
(I added an extra 40g / of almond flour into this mixture)
1 - 2 Tbsp / Natural sweetener 1:1 (I use erythritol-stevia blend 1:1)
2 Tbsp / Cinnamon
1 tsp / Grated cloves (spice)
100 g / Melted butter
(I added only 85 g / of butter)
• Ingredients for the filling cream:
300 ml / Heavy cream
1 tsp / Homemade Vanilla Extract
1/2 tsp / Lemon (juice)
Natural sweetener as desired
(I added 60 g erythritol-stevia blend 1:1)
200 g / Cream cheese
(For my version I also added
6 g of powdered gelatin after I first dissolved this in 25 ml of water, as required for half bunch of the "Easy Keto Cheesecake" filling cream recipe).
• Decoration:
30 g / Roasted almond fillets
(Or some raw walnuts and cinnamon)
• Instructions for the crust:
1 Preheat the oven on 180°C (fan assisted).
2 Beat the dry ingredients in a food processor until fine grated.
3 Mix the grounded nuts with the melted butter and spread this mixture in a small baking pan.
Giouli uses a loaf pan.
(I added 40g almond flour to this mixture, reduced the amount of butter and used a ø20 springform with a removable bottom).
4 Bake for about 10 to 15 minutes.
(I baked the crust in the air fryer on 160°C for 15 minutes)
5 Let the cheesecake crust cool.
6 Roast the almond fillets for a few minutes in the oven and set aside.
(If you decorate with walnuts, there's no need for roasting).
• Instructions for the filling cream:
1 Whip together heavy cream, cream cheese, sweetener and vanilla extract until stiff peaks.
2 At last add and incorporate the lemon juice.
(I also added 6 g of gelatin in this mixture that I first dissolved in 25 ml of water as mentioned in the "Easy Keto Cheesecake" recipe. The reason I chose this version is mentioned at the start of this recipe).
3 Spread the filling cream over the cold crust and decorate with the roasted almond fillets.
(Or with some walnuts and cinnamon)
4 Place the cheesecake in the fridge for at least 2 hours.
• Serve and enjoy!
Credits: "Giouli Psarraki"
Macros for 1 serving:
Protein: 5.7 g
Carbs (net): 2.7 g
Fat: 34 g
Energy: 339 Kcal
Macros are almost the same for both versions.
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.