The original quick keto cheesecake recipe for those who don’t like to spend a lot of time in the kitchen! The dense, creamy, richly grassy flavor of Matcha tea sweetened with sour cream and maple syrup is a real foodie feast.
Not only does the cheesecake taste divine, but it also looks fantastic. This meal is a true joy, even if you’re on a low-carb keto diet.
Cooking time 60 min.
Serving amount 6
Ingredients :
Cream cheese 480 g
Erythritol 75 g
Coconut flour 2 tsp.
Vanilla extract 0.5 teaspoon
Whipped cream 2 tablespoons
1 Tablespoon leavening powder
2 room temperature hen eggs
Sugar-free maple syrup to taste
Matcha tea 1 Tbsp.
Sour cream 125 ml
Step 1
Add cream cheese, sweetener, coconut flour, vanilla extract, whipped cream, matcha tea and baking powder to a bowl.
Step 2
Mix everything together until smooth.
Step 3
Add the eggs one at a time. Transfer the batter to a mold with well-greased walls. You will need a small size mold to fit inside the multicooker.
Step 4
Pour 1.5 cups of water into the multicooker. Place the steaming rack with the handles facing up. Place the cheesecake on the rack, then close the lid tightly.
Step 5
Bake the cheesecake at a high temperature for 35 minutes, then leave to cool for 20 minutes.
Step 6
When you open the multicooker there may be some water on the cheesecake, just gently blot it with a paper towel. Sometimes there may be cracks on the surface, but they are easily hidden by the sour cream.
Step 7
Mix the sour cream and sweetener and spread it over the surface of the cheesecake.
Step 8
Allow the cheese to cool completely, then place in the refrigerator for a few hours before serving. Serve with maple syrup.
Bon appétit!
Energy Value per Serving
Calories from fat 297
Calories 350
Fats: 33.2 g
Carbohydrates: 6,6 g
Fiber: 0.8 g
Digestible carbohydrates: 5,8 g
Protein: 8.5 g
