Berry Keto Cake

6 servings

95 minutes

Berry keto cheesecake is a delightful combination of creamy cheese and juicy fresh berries, creating a harmonious balance of sweetness and light tartness. This dessert originated as an interpretation of the classic cheesecake within keto cuisine, replacing sugar with erythritol and maintaining an airy texture thanks to eggs. Baking in two stages at different temperatures makes it especially velvety, while prolonged cooling reveals depth of flavor. When served, it is topped with fresh berries that add brightness and freshness to the dish. Perfect for those on a low-carb diet but not ready to give up refined desserts. This cheesecake will be the centerpiece of any table, impressing with its taste and lightness.

Energy value per serving

• Calories: 164.5
• Proteins: 6.1g
• Fats: 12.8g
• Carbohydrates: 5.1g

Ingredients

• Cottage cheese: 315 g
• Chicken egg: 2 pc
• Erythritol: 40 g
• Fresh berries: 250 g

Cooking steps

1. Wash and mix fresh berries. The recipe used strawberries, raspberries, and wild strawberries. Mash them with a fork or a masher.

   Required ingredients:

   • Fresh berries: 250 g

2. Place the cottage cheese and erythritol in the baking dish.

   Required ingredients:

   • Cottage cheese: 315 g
   • Erythritol: 40 g

3. Break two eggs.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Mix thoroughly.

5. Add berries.

   Required ingredients:

   • Fresh berries: 250 g

6. Mix again.

7. Wait for 15 minutes.

8. Place the dish in a preheated oven at 200 degrees for 15 minutes.

9. Reduce the temperature to 110 degrees and bake for another 80 minutes.

10. Turn off the oven and cool the cheesecake for 1.5 hours in the slightly open oven. Then place it in the refrigerator for 5 hours.

11. Serve in portions, garnished with berries.

    Required ingredients:

    • Fresh berries: 250 g