Keto cheesecake without cheese? How about that? Now, why would we exclude the magic ingredient of life? The mighty cheese has been adored by humans all around the globe for centuries! As you know, we keep giving laurels to goat and sheep dairy. Not to mention the incomparable buffalo Mozzarella with its ancient advantages!
Well, there are Ketonians who can’t have dairy at all
Besides the lactose and casein intolerance, there are people who just want to experiment and prove that it’s possible to make a Keto cheesecake without actually using cheese! In fact, I am one of those people! 😉
I love goat dairy and I would go for it in a heartbeat. I would even use goat milk because I am not scared of its 4g net carb content per 100 ml. However, I decided to attempt to make Keto cheesecake without any
This cake is cut into 20 beautiful slices and carb content would be totally low per slice. But, as with all experiments, non-dairy cheesecake is a big challenge
Patience and determination
Without actual cheese, cream or other thick ingredients, you’ll need to be seriously patient here. Luckily, you will not have to bake it! On the other side, if you want your clean Keto approach to food preparation, you will prepare your full-fat coconut milk (which will give you coconut cream as well) at home. how to do it? Just follow this simple recipe and prepare it a day before you’ll be making the Keto cheesecake.
Wonderful no-bake crust
I will give you my favourite combination of nuts and seeds, but you can really play and make a twist. I am actually thinking to make it with cricket flour sometimes in the future because this cake is not vegetarian or vegan. It’s just dairy free, but it wouldn’t be possible without grass fed beef gelatine.
Shall we begin?
Keto cheesecake – Dairy-freeCourse: Keto dessertCuisine: Keto internationalDifficulty: Medium
200 g (7 oz) ground macadamia nuts
50 g sesame seeds (finely ground)
20 mg (2 micro scoops) 100% stevia extract
1/2 tsp sea salt
1 tbsp natural rum flavouring (you can use real rum)
1 tbsp lemon zest
100 g (3,5 oz) coconut oil
- Cake filling
1 litre (34 fl oz, 4 cups) homemade coconut milk
2 tbsp vanilla extract
40 g (1,4 oz) grass-fed beef gelatine
1/2 tsp sea salt
40 mg (4 micro scoops) 100% stevia extract
- Fruity Topping
100g (3,5 oz) frozen or fresh red currant (you can use raspberries)
10 mg (1 micro scoop) 100% stevia extract
50 ml (1,2 fl oz; 1/4 cup) lemon juice
100 ml (3,4 fl oz; 1/2 cup) water
- First, prepare your homemade coconut milk by following this recipe a day before.
- Using a food processor, ground macadamia nuts and sesame seeds. Place them in a
mxingbowl. Add lemon zest, rum, stevia and sea salt. Mix well. Add melted coconut oil and mix with your hands.
- Place the crust mixture in a 10-inch (25 cm) cake pan with removable bottom. Press with your fingers until all the bottom is covered equally. Place it in the freezer.
- Place your homemade coconut milk (together with its natural cream which will appear on the top) in a deep saucepan or a pot. Add stevia extract, sea salt, vanilla and grass-fed beef gelatine. Using a whisk, keep whisking as you are heating it over medium temperature. When it boils, set it aside. Let it cool down a bit.
- Transfer the mixture in another container and place it in the refrigerator for at least 30 minutes.
- Divide the berries into 2 equal parts and blend one part with water to a red liquid. Strain it well using a metallic strainer. Now add stevia extract and beef gelatine. Bring this mixture to a boil and keep whisking. Set it aside to cool down.
- After 30 minutes, your coconut milk cake filling will get thicker but still, it will be pourable. If you notice that crust created on top, beat the mixture with an electric mixer.
- Pour this mixture on top of your crust in the cake pan.
- Now distribute the berries on top and return the cake in the freezer for another 30 minutes.
- Now add lemon juice to your red gelatine mixture, and slowly pour it on top of your cake.
- Place it in the refrigerator and serve after at least 3 hours chilling.