Keto Low Carb Polish Dessert: Cheesecake Stuffed Strawberry Coulis Swirls

Allergens

Eggs, Dairy (milk, cheese)

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup erythritol or sugar substitute
• 1/2 teaspoon salt
• 8 oz cream cheese, softened
• 4 oz mascarpone cheese
• 1/2 cup erythritol or sugar substitute
• 2 large eggs
• 1 tablespoon lemon zest
• 2 cups fresh strawberries, hulled and halved
• 2 teaspoons xanthan gum
• 1 cup water
• Optional: Fresh mint leaves for garnish

Instructions

1. Prepare the cheesecake filling: In a medium bowl, mix together almond flour, sugar substitute, and salt until well combined.
2. In a large bowl, beat cream cheese and mascarpone until smooth. Add in the sugar substitute, eggs, and lemon zest blend until well incorporated.
3. Gradually add the almond flour mixture into the cheese mixture, mixing until smooth. Set aside.
4. Prepare the strawberry coulis: In a blender or food processor, puree half of the strawberries with xanthan gum and sugar substitute. Add in the remaining halved strawberries and blend until desired consistency is reached.
5. Heat water in a saucepan over medium heat add the strawberry mixture and cook for 3 4 minutes until slightly thickened. Strain through a fine mesh sieve to remove seeds. Allow to cool.
6. Preheat oven to 325°F (160°C). Grease six 6 ounce ramekins or oven safe dishes. Divide the cheesecake filling evenly among them, smoothing the top.
7. Bake for 20 25 minutes or until the edges are set but centers still jiggle slightly. Remove from oven and let cool completely.
8. Top each cheesecake with a layer of strawberry coulis and refrigerate until chilled, at least 3 hours or overnight.
9. Optional: Garnish with fresh mint leaves before serving.

Chef’s Insight

To achieve a smooth, velvety texture in the cheesecakes, be sure to use softened cream cheese and mascarpone.

Notes

Make sure to use fresh strawberries for the best flavor. Xanthan gum helps thicken the coulis without adding carbs or affecting the keto diet.