Keto Tofu Cheesecake

This Keto Tofu Cheesecake is a delightful fusion of traditional Japanese flavors and modern keto principles, offering a creamy, low-carb dessert that's perfect for any occasion. With its light texture and subtle sweetness, it's a guilt-free indulgence that will satisfy your dessert cravings.

Ingredients

• Silken tofu - 200 grams
• Cream cheese - 100 grams
• Erythritol - 50 grams
• Vanilla extract - 1 teaspoon
• Lemon juice - 1 tablespoon
• Coconut oil - 2 tablespoons
• Almond flour - 30 grams
• Unsweetened cocoa powder - 1 tablespoon (optional for chocolate flavor)

Steps

1. Preheat your oven to 160°C (320°F).
2. In a blender, combine the silken tofu, cream cheese, erythritol, vanilla extract, lemon juice, and melted coconut oil. Blend until smooth and creamy.
3. In a separate bowl, mix the almond flour and cocoa powder (if using) together.
4. Grease two small ramekins with coconut oil and evenly distribute the almond flour mixture at the bottom of each ramekin, pressing down gently to form a crust.
5. Pour the tofu mixture over the almond crust in each ramekin, smoothing the tops with a spatula.
6. Bake in the preheated oven for 20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
7. Remove from the oven and let them cool at room temperature for about 10 minutes, then refrigerate for at least 2 hours before serving.
8. Serve chilled, optionally garnished with a sprinkle of cocoa powder or a few berries for added flavor.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 40 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Low in carbs, making it suitable for ketogenic diets.
• Rich in protein from tofu and cream cheese, aiding muscle repair and growth.

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