SUGAR FREE CHEESECAKE (RICOTTA CAKE)
Since we are a little over a month away from the Christmas holidays, I have decided to share some special recipes for those days, I start with this sugar-free cottage cheese cake.
I do not know if you are one of those who is always invited or if you have to prepare a feast at home, whatever it is, it is inevitable to experience a certain gluttony at that time of year and have the feeling of always being "celebrating".
In today's post I propose a SUGAR-FREE SUGAR WITH CHICKEN SAUCE, a sugar-free dessert, rich in protein, light when you take it, but satiating at the same time, so that you celebrate with brain, enjoying to the fullest, but without excesses 🙂
If there is something to celebrate, prepare this sugar-free cottage cheese cake because you will certainly be right.
This cake is ideal for a special meal, whether Christmas or not, for a birthday, or for any weekend that you fancy something out of the ordinary.
I have not put sugar, it is low in carbohydrates and rich in proteins, instead of using cane sugar, I have sweetened it with erythritol, which is a sweetener that does not affect blood glucose, (perfect for diabetics), and The amount of calories it contains is invaluable.
Something good about erythritol is that it leaves no aftertaste when you consume it and if you do not exceed the recommended amount, in my recipes I never exceed it, it has no side effects.
It can happen that if it is abused, it has laxative effects on some people, especially children, but at the right dose there is no problem.
Erythritol is a polyalcohol, when consumed, 90% is absorbed in the small intestine, and only 10% passes to the colon, so a laxative effect is very rare and would occur only in case of a massive intake.
This cake is a healthy dessert without sugar and low in carbohydrates, it will make you feel great.
I like to make it clear that sweeteners should be taken in moderation, because we are not interested in our body getting used to the sweet and that, while avoiding sugar and traditional sweets, continue to depend on it.
What we want in our diet is to educate the palate and accustom our body to having no dependence on the sweet, that is only achieved by limiting its consumption, looking for substitutes, and I do not mean sweeteners.
I mean that if you just had dinner and you fancy something sweet, have an ounce of dark chocolate with a minimum 85% of cocoa, a few grapes, or a small tangerine, it is about eliminating that ephemeral desire.
But of course, there are always special days or moments we want to celebrate, if we don't want to succumb to commercial desserts, which usually carry a lot of sugar.
The idea is that when we prepare a homemade dessert do not add too much sweetener, only the one necessary to enhance the flavor and be pleasant, but nothing extreme sweetness, do it progressively.
I assure you that at the beginning it costs a little, but as soon as you get used to it, you will not bear the before.
Why I like this recipe so much:
- It is "low carb", low in carbohydrates.
- Without sugar, suitable for diabetics and for all those who care for their diet.
- It is "keto", it is part of the ketogenic diet.
- Rich in proteins.
- It is very satiating, with a small portion is enough.
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You're going to love it! Learn to prepare it and you already have a healthy and very sweet dessert in your repertoire. 😉
COTTAGE CHEESE TART
Ingredients
Cottage cheese cake without sugar
- 400 grams curd
- 1/2 cup almond flour (100 grams)
- 1/4 cup coconut flour (50 g approx., Not worth grated coconut)
- 2 tbsp erythritol (It can be replaced by xylitol or the sweetener you refer)
- 4 camperos eggs (usually small)
- Red fruits and peppermint to decorate
Strawberry sauce
- 16 strawberries
- 1 tbsp lemon juice
- 1 tbsp erythritol
- 1/2 vanilla bean
- 1/4 cup water
Elaboration step by step
- In a bowl beat the eggs very well, add the sweetener and mix.
- Add the cottage cheese and continue mixing.
- Gradually see incorporating almond flour and coconut flour, do not stop mixing so that lumps do not form.
- Optionally you can add chemical yeast, with a teaspoon it will be enough, but it is not necessary.
- Put the dough in a cake pan, I have used one of 14 cm in diameter, if it is one that opens better, it will be easier to unmold it. You can spread it with butter to make it even easier.
- Bake at 180 ° C for about 40-45 minutes, to make sure it cooks well. It is better to cook it for a longer time at a lower temperature than on the contrary, so you will avoid burning it on the outside and being raw inside. The cooking time is indicative, it depends on each oven.
- Remove the cake from the oven and check with a long thin stick that is cooked, it is very important that it comes out clean.
- If it is done, let it cool to room temperature and then in the fridge, do not take it out of the mold until it is very cold.
Strawberry sauce
- To make the strawberry sauce I have used a dozen and a half strawberries approximately, I have put them in a saucepan to cook with the water. Open the half vanilla pod and take out the seeds, add them to the saucepan and the pod as well. Cook over low heat.
- Add also the lemon juice.
- After a few minutes, when the strawberries are soft, turn off the heat and let infuse for another 5 minutes, cover the saucepan.
- Remove the vanilla bean and beat the strawberries, add the sweetener and reserve the sauce. Store it in the fridge.
- Once you have the cold cake and the sauce rested, you can already serve it, you just have to put the sauce on the cake and enjoy it to the fullest. 😉
Notes
- The two tablespoons of erythritol that I have added to the dough, come to be about 30 grams, if you are still used to very sweet desserts, add one more.
KETO, LOW CARB, DESSERT, DESSERTS, CURD, SUGAR FREE, GLUTEN FREE, FLOUR FREE, CAKES
Cottage Cheese Tart
One of the best Asturian cakes without a doubt, the delicious cottage cheese cake!
missblasco
Yes! The truth is that it is a delight, and my sugar-free version has nothing to envy the traditional one. Thanks for comment! 😉
Anamaria
Very good !!
missblasco
Thank you! 🙂
Edu
Is it possible to substitute almond and coconut flour for another type of flour?
missblasco
Hi Edu, these types of cakes are usually made with regular wheat flour, but I have never prepared it like that, you could also use oatmeal or other cereals, mixing them together, but as I mentioned, I can't help you because I never do I have tried, I usually use ground almond and coconut flour to lighten it a bit, because they do not contain gluten and comply with the precepts of my low carbohydrate diet. Cheers!
Bernadette
Thank you for helping us make such important changes to our diet.
missblasco
Thank you very much for your comment Bernadette! A hug! 😉
Lou
Very rich, really, but I don't know if it is the brand of erythritol that I used that was gritty.
Can be ?
Thank you
missblasco
Hi, if you put the amount of erythritol specified in the recipe, I don't think that was the problem. The ingredient that sometimes gives a sandy texture is coconut flour, but if you have used coconut flour (NOT GRATED COCONUT) and in the quantity that it says in the recipe, it does not make sense that it happened to you. Coconut flour gives that gritty texture when used in excess. Greetings!
Patricia
Good morning, could it be that erythrotol leaves a bitter taste in your mouth? When is it cooked, in the puddings ??? I am from Argentina
missblasco
Hello, it has never happened to me, using the right amounts, of course, you never have to overdo it. The only thing that erythritol produces is a metallic or fresh taste, especially in dry preparations, such as muffins or biscuits. In pudding or creams you don't notice anything. Thank you very much for your evaluation. Greetings!.
Leonela gomez
Hello a question, could you make the cake using only almond flour? How much would be the amount that would be used?
missblasco
Hello Leonela, I suppose you mean to substitute the coconut flour for almond flour, you can make the change for the same amount, in the end you have to have a consistent, but juicy dough. Try swapping 1/4 cup of coconut flour for 1/4 cup of ground almonds. Greetings! 😉
WHAT IS ERYTHRITOL AND HOW TO USE IT - BLOG - MISS BLASCO ®
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