“Keto Egyptian Ful Medames-Inspired Cheesecake Dessert”

Allergens

Dairy, Eggs

Ingredients

• 16 oz cream cheese (softened)
• 3/4 cup erythritol (or keto sweetener of choice)
• 2 tbsp unsweetened cocoa powder
• 1/2 cup canned fava beans (drained and rinsed)
• 2 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground black pepper
• 1/4 tsp sea salt
• 3 large eggs (room temperature)
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• Fresh mint leaves and lemon zest for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan or line an 8x4 inch loaf pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, beat together the cream cheese and erythritol until smooth and fluffy. Stir in the cocoa powder until fully incorporated.
3. In a separate bowl, mash the fava beans until mostly smooth. Mix in the olive oil, cumin, coriander, black pepper, and sea salt. Gradually add this mixture to the cream cheese mixture, stirring well after each addition.
4. Add the eggs one at a time, mixing after each addition. Stir in the heavy whipping cream and vanilla extract. Pour the batter into your prepared pan.
5. Bake for 35 40 minutes, or until the center is slightly jiggly but no longer liquid. Allow to cool completely on a wire rack before chilling in the refrigerator for at least 4 hours or overnight.
6. When ready to serve, garnish with fresh mint leaves and lemon zest. Slice into individual portions using a sharp knife dipped in hot water.

Chef’s Insight

The combination of fava beans and cream cheese may seem unusual, but it creates a unique, delectable flavor that is both satisfying and low in carbs.

Notes

This dessert is perfect for those following a ketogenic diet or looking to reduce their carb intake.