Vanilla Keto Cheesecakes
2 servings
20 minutes
Vanilla keto-cheesecakes are a gourmet treat that combines the tenderness of cottage cheese with the refined sweetness of vanilla. This recipe comes from European cuisine and is adapted for a keto diet by excluding sugar and using erythritol. The perfect blend of coconut flour and butter gives the cheesecakes softness and a subtle nutty aroma. A light crispy crust contrasts with the airy center, while the vanilla aftertaste makes each serving a true delight. They are perfect for breakfast or dessert, especially with a cup of hot tea. Simple and quick to prepare, this recipe allows you to create a delicious, nutritious dish without violating low-carb diet principles.
1
Prepare the ingredients.
2
In a wide deep bowl, combine the cottage cheese and yolk. The egg white is not needed for this recipe.
- Curd cheese (tvorog): 200 g
- Chicken egg: 1 piece
3
Add coconut flour (10 g).
- Coconut flour: 20 g
4
Then add vanillin.
- Vanillin: 1 g
5
Add erythritol (1 tablespoon).
- Erythritol: 1.5 tablespoon
6
Knead the dough thoroughly. Let it rest for 5 minutes.
7
Form a sausage from the dough on a board sprinkled with coconut flour.
- Coconut flour: 20 g
8
Cut the cheese pancakes about 2 cm thick and shape them into a circle using a cup or glass. To do this, place the circle on the board, cover it with a cup, and then make quick movements with your hand, moving the cup in a circle.
9
Melt butter in a thick-bottomed pan and add olive oil. Place the future cheese pancakes on it.
- Butter: 1 piece
- Refined olive oil: 1 tablespoon
10
Once the bottom side is browned, flip it and reduce the heat to medium. Fry for another 5 minutes.
11
Grind erythritol into powder using a coffee grinder.
- Erythritol: 1.5 tablespoon
12
Transfer the syrniki to a plate and sprinkle with powdered sugar.
- Erythritol: 1.5 tablespoon
13
Serve with hot tea.
