Last updated on April 6, 2024
While I was immersed in my kitchen adventures, I remembered that I had a bag of ground flax seeds stored in the wall cabinet. Naturally, the next thought that crossed my mind was, Why not try making a cheesecake with them?
So, with excitement in my heart, I started creating a cheesecake with a little twist—a crust infused with flax seeds.
The result?
The Keto Flax Cheesecake, which turned out to be a delightful treat. It may not be an otherworldly experience for your taste buds, but when you consider the abundance of good proteins it offers, the slightly bitter aftertaste can be happily ignored.
Before I share the recipe with you, I want to mention that I didn’t have any ready-made cream cheese on hand. However, I didn’t let that deter me. Instead, I decided to use a combination of hung curd and fresh cottage cheese as a substitute. To make the cottage cheese, I took a liter of full cream milk and transformed it into approximately 200 grams of delectable cottage cheese. As for the hung curd, I always make sure to keep some in my fridge.
Keto Flax Cheesecake Recipe
Equipment
- Blender
- Bowl
- Spoon
- knife
- Oven
Ingredients
- 100 gm Greek Whole Milk Yogurt
- 200 gm Cottage Cheese or Paneer
- 3 to 4 tbsp Almond meal or flour
- 2 medium eggs
- Juice of half a lemon
- 50 gm Amul Butter melted
- 3 tsp Vanilla essence
Instructions
- Start by adding the melted butter to the almond flour and mix well. Add the sweetner and mix some more.
- Now press this mixture at the bottom of your well oiled tin or silicone mold.
- Cook for fifteen minutes at 200 degrees Celcius, till it becomes nice and golden.
- In a blender put the cottage cheese and start blending it.
- Now add the hung curd and keep blending till a smooth cream like consistency is formed.
- Now add the vanilla essence and blend more.
- Next add the eggs and the lemon juice.
- Add the sweetener and blend for another three to four minutes.
- By now the crust should be ready to come out of the oven.
- Spoon in your batter and fill them up till the top.
- Check with a knife after thirty, and if required bake for another 10 minutes.
- They go back in the oven for another 30 minutes at 100 degrees Celcius.
- Once out of the oven let them cool on the rack and later let them chill in the fridge before serving.
Notes
- Cals -173
- Carbs -5 gm
- Fats – 14 gm
- Protein – 10 gm
14 thoughts on “Priya’s Keto Flax Cheesecake Recipe”
Poornima Sharma
i have tried cheesecake with store bought paneer (cottage cheese) before but it turned out a bit grainy… shall try making it fresh..maybe i will get better texture…
Priya Dogra
Try with freshly made paneer (soft cheese), the final result will be totally different.
jill conyers
I love cheesecake, but it’s not something I eat or make very often.
Jessica
I love cheesecake and can’t wait to try these!
Wendy@Taking the Long Way Home
I do love cheesecake! And you’re right, it’s not difficult at all!
courtney @ eat pray run dc
love cheesecake but i leave making it to the pros!
Marcia
I love cheesecake but I really only make it for holidays. These look delicious and I love that you made mini ones.
Sandra Laflamme
I love cheescake! They look delicious. I have never tried making one before but now you have me inspired!
Elle
Very nice. I like the idea of making your own curd. I love cheesecake!
Margo
I wish I ate dairy because this looks tasty!!
Ange @ Cowgirl Runs
I’m a big fan of cheesecake. I’ll sometimes use half and half cottage chese and cream cheese.
Nicole @ Fitful Focus
There’s a lot of dairy in here that I can’t have, but have you ever tried making cheesecake out of cashews? It’s great!
[email protected]
That’s an idea. Will try. But I’m on Keto cashews are high carb.
Annmarie
These look delish! I can’t have dairy but I love that you used almond flour!
Ingredients
Nutrition Facts
Cals -173
Carbs -5 gm
Fats – 14 gm
Protein – 10 gm
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