Korean Cheesecake

Korean Cheesecake is a fluffy, light dessert that beautifully combines the richness of cream cheese with a hint of sweetness, perfect for those watching their carb intake. This low-carb version delivers the same delightful taste while keeping your health goals in mind.

Ingredients

• Cream cheese - 120 grams
• Eggs - 2 large
• Almond flour - 30 grams
• Erythritol - 30 grams
• Vanilla extract - 1 teaspoon
• Baking powder - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Salt - a pinch

Steps

1. Preheat the oven to 160°C (320°F).
2. In a mixing bowl, beat the cream cheese until smooth and creamy.
3. Add the erythritol, eggs, vanilla extract, and lemon juice, mixing well until fully combined.
4. In a separate bowl, whisk together almond flour, baking powder, and salt.
5. Gradually fold the dry ingredients into the cream cheese mixture until there are no lumps.
6. Line a small baking pan (approximately 15 cm x 15 cm) with parchment paper and pour the cheesecake batter into it.
7. Bake in the preheated oven for about 25-30 minutes, or until the center is set and the top is lightly golden.
8. Let it cool at room temperature for 10 minutes before transferring to the refrigerator to chill for at least 1 hour.
9. Slice and serve chilled, optionally garnished with fresh berries or a dollop of whipped cream.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 6 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 350 mg
• Cholesterol: 150 mg
• Total Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in protein from cream cheese and eggs, supporting muscle health.

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