Pretty Please with a Raspberry on Top

My recipe for LCHF Lemon and Raspberry Cheesecake is soooo simple to whip up and is bound to satisfy your cravings for a sweet treat.

Preheat oven to 180°C.

For the base combine:
• 1 cup almond meal
• 1/3 cup desiccated coconut
• 2 tablespoons Xylitol
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 100gms melted Grassfed butter

Stir well then press into a greased spring form cake tin. Bake for 8-10mins until golden. Then set aside to cool.

Increase oven to 250°C.

For the filling beat together until fluffy:
• 250gms softened cream cheese
• 1/3 cup full fat sour cream
• 3 organic eggs
• Juice and zest of 2 lemons
• 1/2 cup Xylitol

Pour this filling over the cooked base and then scatter in 200gms of fresh raspberries. With a spoon gently persuade the raspberries to sink into the cheesecake filling.

Place the cheesecake into the oven and IMMEDIATELY turn the oven down to 100°C. This temperature drop allows even cooking over the next 60mins and gives the cheesecake the beautiful texture you’re after.

Once the cheesecake has baked place in the refrigerator for at least an hour (even better next day).

Serve with fresh whipped vanilla cream and more raspberries.

My Bulletproof Tiramisu Treat

I’ve been having cravings lately for a delicious tiramisu (one of my favourite desserts) and decided I should attempt to make a LCHF version myself.

I’m extremely pleased to say it was a roaring success!

For those playing at home, here’s how I did it…..

First let’s start with the LCHF Sponge Cake
Ingredients
• 6 Organic Eggs (separated)
• 50gm softened grass fed butter
• 2 tablespoons xylitol
• 1 tablespoon vanilla extract (I make my own infusing half a dozen of split vanilla beans in a bottle of vodka.)
• 1/3 cup Almond Meal
• 1/3 cup Coconut Flour
• 1/2 teaspoon bicarbonate soda
• 1/2 teaspoon baking powder
• pinch of salt

Method
Preheat oven to 170°c.

Cream xylitol, butter and egg yolks in a mixer until light and fluffy, add all other ingredients except the egg whites and mix till combined.

In a clean bowl whip egg whites until they form soft peaks. Next fold 1/3 off the egg whites into the batter, then repeat this step two more times till all ingredients are combined. Be careful not to knock the air out of the egg whites.

Place batter into a lined, greased cake tin (mine was approx. 12cm x 20cm) and bake in oven for 25-30mins.

You can see how light the sponge turned out… Perfect to absorb all those decadent upgraded coffee and Kahlúa flavours.

So to creating the Bulletproof Tiramisu.
I made 1 cup of strong Upgraded Bulletproof Coffee and set aside to cool. Next I whipped 125ml of pure cream until nearly whipped. To this I added 250ml Mascarpone Cheese, a splash of Kahlúa, 50ml of the cooled coffee, a few drops of liquid stevia, a cap full of MCT Oil, and a little vanilla then I whipped til combined.

All that’s left to do then is assemble. I sliced the sponge cake into 1cm thick fingers, dipped them one-by-one into the coffee (which I also added a splash of Kahlúa to) and simply layered the fingers alternately with the cream mix and placed them into mason jars. Topped with grated dark chocolate and refrigerated for a day to let the flavours combine and infuse.

Makes 6 serves.