While I was on the job, I remembered that I also have ground flax seeds at home. So why not try a cheesecake with them too. So I made my usual cheesecake with a little twist by adding flax seeds on its crust. The Keto Flax Cheesecake tastes good, not out of the world. But when you think that it is loaded with good proteins, you don’t mind the slightly bitter aftertaste.
Before I come to the recipe, I must share with you that in the absence of ready-made cream cheese, I used hung curd and fresh cottage cheese as a substitute. I simply got a litre of full cream milk, made about 200 gm of cottage cheese from it. On the other hand, I always have hung curd or greek yogurt in my fridge, so I used 100 gm of that.
Keto Flax Cheesecake Recipe
- 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
- 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.
- Cals -173
- Carbs -5 gm
- Fats – 14 gm
- Protein – 10 gm