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WILD BLUEBERRIES KETO CHEESECAKE
Do you know there is a big difference between wild blueberries and the ones you buy in the shops? August is the perfect time to go with your family to the woods and pick the freshest blueberries you can get. And this Wild Blueberries Keto Cheesecake will give you all of it.
We always try and go up to the mountains of High Tatras in Slovakia to either hand pick them or buy them from the local suppliers once perfectly ripe. Every August, I usually buy a few kilos and keep them in the freezer until the next season. And since August is approaching, its time to use our reserves. 🙂
If you are in need for some more sweets, do check some more in Deserts Section.
Or have a look at our another Cheesecake Easy Keto Peanut Butter Recipe.
You can, for example, decorate this lovely Cake with our Sugar-Free Meringue Cookies, which will give the cake an entirely different definition, for example for either as a birthday cake or during festivity holidays.
How would these Wild blueberries Keto Cheesecake help us?
Wild blueberries contain much more powerful antioxidants than cultivated ones. They have a more intense, sweet and tangy taste, they are much smaller in size and contain much less water, which leaves you with richer taste once consumed.
- Protect against brain aging
- Promote vision health
- Are highly beneficial in maintaining memory function
- Prevent the bacteria responsible for urinary tract infections
In our low carb lifestyle, I exclude all of the fruits except berries. And if berries, then only a few pieces mostly as a decoration.
But as you can see in the image below, I have experienced a bit with whipping cream on top and normal blueberries for you to decide which option you really like.
But let us get to our lovely cake:
To this, I came really by accident. Was trying to make a nutty butter and when I tried it while mixing it in the mixer, I could not stop eating it. The base is made entirely of nuts and a bit of coconut oil to keep it together. The taste is so rich, that you really need a tiny piece to feel full immediately. It tastes completely different from any of the cakes, which needs to be baked. I fell in love with it instantly and so much, that I am already thinking of making some other dessert out of it.
And here goes the recipe:
- 85g grained hazelnuts
- 85g grained almonds with skin
- 100g grained coconut
- 2 Tbsp coconut oil
- 1Tbsp lemon juice
- 1 Tbsp raw cacao
- 1 Tbsp Sukrin Plus (equivalent to 2 Tbsp Sukrin original or Swerve)
- 100g of frozen wild blueberries
- 500g Curd cheese (Quark)
- 2 Tbsp Sukrin Plus (4Tbsp Sukrin original or Swerve)
- 2 Pkt (40g) Agar or Gelatin
- 250ml whipped cream
Deco - Optional
- Wild Blueberries
- Whipping Cream
- Prepare a form, which you would use for the cake to assemble.
- Line a parchment paper under and around the form for easier handling once the cake is done.
- Mix all the base ingredient together in a mixer into a paste like texture. It takes around 4-5 minutes in the mixer
- Fill the base of the form and press it gently all around. Do not make the base very thick as it is really rich and filling.
- Place in the fridge for at least 2 hours for the base to harden.
- In the meantime cook all the frozen wild blueberries for circa 5 minutes until you get a jam like texture. Let it cool.
- In a separate bowl mix the whipping cream and set aside.
- Prepare the Agar as per the instructions on the package. I have used half of the water recommended.
- In the mixer mix Curd cheese with sugar into a smooth texture.
- Ad blueberries and Agar and mix gently.
- At the end fold in the whipping cream.
- Spread the whole mixture onto a base and let it cool for cca 8 hours. Best keep it in the fridge overnight.
- Once ready to serve, you can top it up with few blueberries or additional whipping cream.
- Bon appetite
Amount Per Serving: Calories: 191 Total Fat: 15g Carbohydrates: 6g Fiber: 3g Protein: 8g
Let me know in the comments below if it was as delicious as expected.
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