The Everything Big Book of Fat Bombs: 200 Irresistible Low-Carb, High-Fat Recipes for Weight Loss the Ketogenic Way - Viveca Menegaz (2016)
Chapter 16. Cheesecake
Blueberry Beauty Cheesecake
Cheesecake is one of the most loved, yet somehow most cursed fat bomb by people who don’t follow a ketogenic diet. The fat content shouldn’t be the blame in this situation. The high sugar content is the real crime. This version of keto cheesecake features blueberry as the star of the show.
Prep Time: 3 hours
Cook Time: 40-45 minutes
Ingredients
Makes 6 fat bombs
1⁄3 cup almond meal flour
1 tablespoon butter, melted
2 drops liquid stevia
8 ounces cream cheese, softened to room temperature
2 tablespoons granular Swerve or powdered stevia
1 large egg
1⁄2 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1⁄3 cup fresh or frozen blueberries
Zest of 1⁄2 small lemon
Cheesecake and the Olympics
Although it’s hard to believe, cheesecake’s lineage can be traced back to ancient Greece. This delectable treat was said to have been served to the first Olympians.
1. Preheat oven to 325°F.
2. In a small mixing bowl, combine almond meal, butter, and liquid stevia.
3. Line 6 cups of a standard-sized muffin tin with cupcake liners.
4. Equally divide flour mixture between lined cups and press into bottom gently with back of a teaspoon. Prebake 10 minutes.
5. While crust is baking, thoroughly combine cream cheese and Swerve in a medium mixing bowl with a hand mixer.
6. Add egg, vanilla, and lemon juice and blend until combined.
7. Fold blueberries and lemon zest into cream cheese mixture by hand with a spatula.
8. Divide mixture between cups, return to oven, and bake another 30-35 minutes until cream cheese sets. Edges may be very slightly browned. To test doneness, insert toothpick into center of cake. If it comes out clean, cheesecake is done.
9. Let cool and chill 2-3 hours for best flavor.
Per 1 fat bomb
Calories: 206
Fat: 19g
Protein: 5g
Sodium: 133mg
Fiber: 1g
Carbohydrates: 6g
Sugar: 3g
Orange Dream Cheesecake
With the addition of fresh orange, classic cheesecake takes on the flavor of a childhood favorite frozen treat, the Creamsicle. Citrus pairs well with cheese as its tartness balances the richness of the dairy.
Prep Time: 3 hours
Cook Time: 40-45 minutes
Ingredients
Makes 6 fat bombs
1⁄3 cup almond meal flour
1 tablespoon butter, melted
2 drops liquid stevia
8 ounces cream cheese, softened to room temperature
2 tablespoons granular Swerve or powdered stevia
1 large egg
1⁄2 teaspoon vanilla extract
Zest of 1⁄2 small orange
Juice of 1 small orange
1. Preheat oven to 325°F.
2. In a small mixing bowl, combine almond meal, butter, and liquid stevia.
3. Line 6 cups of a standard-sized muffin tin with cupcake liners.
4. Equally divide flour mixture between lined cups and press into bottom gently with back of a teaspoon. Prebake 10 minutes.
5. While crust is baking, thoroughly combine cream cheese and Swerve in a medium mixing bowl with a hand mixer.
6. Add remaining ingredients and blend until combined.
7. Divide mixture between cups, return to oven, and bake another 30-35 minutes until cream cheese sets. Edges may be very slightly browned. To test doneness, insert toothpick into center of cake. If it comes out clean, cheesecake is done.
8. Let cool and chill 2-3 hours for best flavor.
Per 1 fat bomb
Calories: 211
Fat: 19g
Protein: 5g
Sodium: 132mg
Fiber: 1g
Carbohydrates: 7g
Sugar: 4g
Lemon Lover Cheesecake
Lemon is one of the classic American flavors for drinks, pies, cakes, and treats. Adding it to a basic cheesecake elevates the dessert to a sweet and tart treat without masking the rich and creamy flavor.
Prep Time: 3 hours
Cook Time: 40-45 minutes
Ingredients
Makes 6 fat bombs
1⁄3 cup almond meal flour
1 tablespoon butter, melted
2 drops liquid stevia
8 ounces cream cheese, softened to room temperature
2 tablespoons granular Swerve or powdered stevia
1 large egg
1⁄2 teaspoon vanilla extract
Zest of 1⁄2 small lemon
Juice of 1 small lemon
The Neufchâtel Experiment and American Cheesecake
In the late 1890s, a dairy worker was trying to re-create the French Neufchâtel cheese and ended up creating American cream cheese. Shortly afterward, in the early 1900s, a German immigrant blended the cheese with eggs and made what is now known as American cheesecake.
1. Preheat oven to 325°F.
2. In a small mixing bowl, combine almond meal, butter, and liquid stevia.
3. Line 6 cups of a standard-sized muffin tin with cupcake liners.
4. Equally divide flour mixture between lined cups and press into bottom gently with back of a teaspoon. Prebake 10 minutes.
5. While crust is baking, thoroughly combine cream cheese and Swerve in a medium mixing bowl with a hand mixer.
6. Add remaining ingredients and blend until combined.
7. Divide mixture between cups, return to oven, and bake another 30-35 minutes until cream cheese sets. Edges may be very slightly browned. To test doneness, insert toothpick into center of cake. If it comes out clean, cheesecake is done.
8. Let cool and chill 2-3 hours for best flavor.
Per 1 fat bomb
Calories: 203
Fat: 19g
Protein: 5g
Sodium: 133mg
Fiber: 1g
Carbohydrates: 6g
Sugar: 2g
Divine Key Lime Cheesecake
Key lime pie is a treat beloved by many. However, keeping key limes just for pie is a bit selfish, so pairing it with cheesecake is an excellent way to spread the love. This aromatic lime elevates the cheesecake to a fresh and delicious treat.
Prep Time: 3 hours
Cook Time: 40-45 minutes
Ingredients
Makes 6 fat bombs
1⁄3 cup almond meal flour
1 tablespoon butter, melted
2 drops liquid stevia
8 ounces cream cheese, softened to room temperature
2 tablespoons granular Swerve or powdered stevia
1 large egg
1⁄2 teaspoon vanilla extract
Zest of 1⁄2 key lime
Juice of 2 key limes
1. Preheat oven to 325°F.
2. In a small mixing bowl, combine almond meal, butter, and liquid stevia.
3. Line 6 cups of a standard-sized muffin tin with cupcake liners.
4. Equally divide flour mixture between lined cups and press into bottom gently with back of a teaspoon. Prebake 10 minutes.
5. While crust is baking, thoroughly combine cream cheese and Swerve in a medium mixing bowl with a hand mixer.
6. Add remaining ingredients and blend until combined.
7. Divide mixture between cups, return to oven, and bake another 30-35 minutes until cream cheese sets. Edges may be very slightly browned. To test doneness, insert toothpick into center of cake. If it comes out clean, cheesecake is done.
8. Let cool and chill 2-3 hours for best flavor.
Per 1 fat bomb
Calories: 207
Fat: 19g
Protein: 5g
Sodium: 133mg
Fiber: 2g
Carbohydrates: 7g
Sugar: 2g
Vanilla Bean Cheesecake
Dairy-Free
For those who love cheesecake but are sensitive to dairy, this marriage of coconut and vanilla is the perfect choice. While vanilla pairs well with everything, it is an excellent companion to coconut products, lending both an aroma and flavor of the tropics.
Prep Time: 12 hours
Cook Time: 15 minutes
Ingredients
Makes 6 fat bombs
1⁄3 cup almond meal flour
1 tablespoon plus 1⁄2 cup coconut oil, melted, divided
2 drops liquid stevia
3 cups coconut milk
2 tablespoons granular Swerve or powdered stevia
1⁄2 tablespoon lemon juice
1⁄3 small lemon, zest only
1 teaspoon vanilla extract
1 small vanilla bean, inside scraping only
2 tablespoons powdered unflavored gelatin
1⁄8 teaspoon sea salt
So Many Styles, So Little Time
Although not commonly heard, there are far more styles of cheesecake than simply New York style. Some other notable varieties include German, Italian, Asian, Dutch, and Australian, just to name a few.
1. Preheat oven to 350°F.
2. In a small mixing bowl, combine almond meal, 1 tablespoon coconut oil, and liquid stevia.
3. Line 6 cups of a standard-sized muffin tin with cupcake liners.
4. Equally divide flour mixture between 6 cups and press into bottom gently with back of a teaspoon. Bake 10 minutes.
5. Remove crusts from oven and let cool while making filling.
6. Combine 1⁄2 cup coconut oil, coconut milk, Swerve, lemon juice and zest, vanilla extract, and vanilla scrapings in a medium pot and heat over low heat until warmed slightly.
7. Add gelatin and salt and whisk thoroughly.
8. Remove from heat, pour into bowl, and chill in refrigerator 1 hour. Once cooled, pour into cool baked cups and return to refrigerator to chill overnight.
Per 1 fat bomb
Calories: 455
Fat: 47g
Protein: 6g
Sodium: 69mg
Fiber: 1g
Carbohydrates: 6g
Sugar: 5g
Pumpkin Pie Spice Cheesecake
This delicious combination of pumpkin with a cheesecake base makes the best of two American classic desserts. Opting for freshly grated nutmeg elevates the flavor of this dessert even further.
Prep Time: 3 hours
Cook Time: 40-45 minutes
Ingredients
Makes 6 fat bombs
1⁄3 cup almond meal flour
1 tablespoon butter, melted
2 drops liquid stevia
8 ounces cream cheese, softened to room temperature
2 tablespoons granular Swerve or powdered stevia
1 large egg
1⁄2 teaspoon vanilla extract
2 tablespoons puréed pumpkin
1⁄8 teaspoon cinnamon
1⁄8 teaspoon nutmeg
1. Preheat oven to 325°F.
2. In a small mixing bowl, combine almond meal, butter, and liquid stevia.
3. Line 6 cups of a standard-sized muffin tin with cupcake liners.
4. Equally divide flour mixture between lined cups and press into bottom gently with back of a teaspoon. Prebake 10 minutes.
5. While crust is baking, thoroughly combine cream cheese and Swerve in a medium mixing bowl with a hand mixer.
6. Add egg and vanilla and blend until combined.
7. Use 1⁄2 of mixture and divide equally between 6 cups.
8. Combine remaining 1⁄2 mixture with pumpkin and remaining spices until well blended. Place pumpkin mixture on top of plain layer in each cup.
9. Bake another 30-35 minutes until cream cheese sets. Edges may be very slightly browned. To test doneness, insert toothpick into center of cake. If it comes out clean, cheesecake is done.
10.Let cool and chill 2-3 hours for best flavor.
Per 1 fat bomb
Calories: 195
Fat: 18g
Protein: 5g
Sodium: 132mg
Fiber: 1g
Carbohydrates: 3g
Sugar: 2g
Peanut Butter Cup Cheesecake
So delicious, it’s hard to believe this dessert doesn’t contain any sugar. The addition of natural creamy peanut butter and a chocolate drizzle gives this cheesecake the taste of a favorite peanut butter cup candy treat.
Prep Time: 3 hours
Cook Time: 40-45 minutes
Ingredients
Makes 6 fat bombs
1⁄3 cup almond meal flour
1 tablespoon butter, melted
4 drops liquid stevia, divided
8 ounces cream cheese, softened to room temperature
2 tablespoons granular Swerve or powdered stevia
1 large egg
1⁄2 teaspoon vanilla extract
2 tablespoons creamy peanut butter
1 tablespoon coconut oil, melted
1 teaspoon cocoa powder
Candy Makes Everything Better
With the popularity of gourmet desserts, it was only a matter of time before pastry chefs incorporated popular candies into cheesecake batter. Peanut butter cup, turtle, and toffee bar are three of the most popular candy-inspired cheesecakes.
1. Preheat oven to 325°F.
2. In a small mixing bowl, combine almond meal, butter, and 2 drops liquid stevia.
3. Line 6 cups of a standard-sized muffin tin with cupcake liners.
4. Equally divide flour mixture between lined cups and press into bottom gently with back of a teaspoon. Prebake 10 minutes.
5. While crust is baking, thoroughly combine cream cheese and Swerve in a medium mixing bowl with a hand mixer.
6. Add egg and vanilla and blend until combined.
7. Use 1⁄2 of mixture and divide equally between 6 cups.
8. Combine remaining 1⁄2 mixture with peanut butter until well blended. Take peanut butter mixture and place on top of plain layer in each cup.
9. Bake another 30-35 minutes until cream cheese sets. Edges may be very slightly browned. To test doneness, insert toothpick into center of cake. If it comes out clean, cheesecake is done.
10.Mix melted coconut oil with cocoa powder and remaining liquid stevia in a small bowl. Drizzle chocolate over top of cheesecakes.
11.Let cool and chill 2-3 hours for chocolate to set.
Per 1 fat bomb
Calories: 245
Fat: 24g
Protein: 6g
Sodium: 157mg
Fiber: 1g
Carbohydrates: 4g
Sugar: 2g
Taste of the Tropics Cheesecake
The use of macadamia nuts to replace a traditional gluten-based crust gives this dessert all the fat and flavor without the carbs.
Prep Time: 3 hours
Cook Time: 40-45 minutes
Ingredients
Makes 6 fat bombs
1⁄3 cup raw macadamia nuts
1⁄3 cup shredded unsweetened coconut
2-4 drops liquid stevia
3⁄4 tablespoon melted butter
8 ounces cream cheese, softened to room temperature
2 tablespoons granular Swerve or powdered stevia
1 large egg
3⁄4 teaspoon vanilla extract, divided
1⁄4 cup canned coconut milk
1⁄4 cup heavy whipping cream
1 teaspoon confectioners Swerve
1⁄4 cup large-flaked toasted coconut
1. Preheat oven to 325°F. In a food processor, combine macadamia nuts, unsweetened coconut, and liquid stevia and pulse until combined. Mix in melted butter.
2. Line 6 cups of a standard-sized muffin tin with cupcake liners.
3. Equally divide nut mixture between lined cups and press into bottom gently with back of a teaspoon. Prebake 10 minutes.
4. While crust is baking, thoroughly combine cream cheese and Swerve in a medium mixing bowl with a hand mixer.
5. Add egg, 1⁄2 teaspoon vanilla, and coconut milk and blend until combined.
6. Divide mixture equally between 6 cups.
7. Return to oven and bake another 30-35 minutes until cream cheese sets. Edges may be very slightly browned. To test doneness, insert toothpick into center of cake. If it comes out clean, cheesecake is done.
8. Let cool and chill 2-3 hours to set.
9. Just before serving, combine whipping cream, confectioners Swerve, and 1⁄4 teaspoon vanilla in a medium bowl and beat with hand mixer until stiff peaks form. Divide equally on top of cheesecakes and sprinkle with coconut flakes.
Per 1 fat bomb
Calories: 288
Fat: 29g
Protein: 5g
Sodium: 139mg
Fiber: 1g
Carbohydrates: 5g
Sugar: 2g