Ingredients
Cheesecake:
2.2 lb (1 kg) White Cheese, (full-fat cream cheese or well-drained farmer’s cheese)
¾ cup (150g) Erythritol
10 (500g) Eggs
¾ cup (200g) Unsalted Butter, melted
2 Tablespoons (15g) Coconut Flour
2 Tablespoons (14g) Almond Flour
1 Teaspoon Vanilla Extract
Zest of 1 Lemon, finely grated
Chocolate Icing:
5.3 oz (150g) 85% Dark Chocolate
⅔ cup (150ml) Whipping Cream
1 Tablespoon Erythritol
a handful of Pecans, chopped
How To Make
Preheat the oven: Set to 150°C (300°F), using hot air (convection) only.
Prepare the base: In a large bowl, beat the eggs with erythritol until smooth. Add the melted butter, vanilla, and lemon zest. Mix in the white cheese (cream cheese or farmer’s cheese) until fully incorporated.
Add the flours: Fold in coconut flour and almond flour. Mix until a thick, creamy batter forms.
Bake the cheesecake: Pour the batter into a parchment-lined or greased 26 cm (10-inch) springform pan. Bake for 100 minutes. Do not open the oven during baking.
Cool slowly: Turn off the oven and leave the cheesecake inside to cool gradually. This prevents sinking and cracking.
Make the icing: In a saucepan over low heat, combine cream and erythritol. Add chopped chocolate and stir until melted and glossy.
Finish the cake: Once the cheesecake is fully cooled, pour the warm icing over the top and spread evenly.
Add the pecans: Sprinkle chopped pecans over the iced cake while the topping is still soft.
Chill before serving: Refrigerate for at least 3–4 hours to set completely.
Ingredients
Cheesecake:
2.2 lb (1 kg) White Cheese, (full-fat cream cheese or well-drained farmer’s cheese)
¾ cup (150g) Erythritol
10 (500g) Eggs
¾ cup (200g) Unsalted Butter, melted
2 Tablespoons (15g) Coconut Flour
2 Tablespoons (14g) Almond Flour
1 Teaspoon Vanilla Extract
Zest of 1 Lemon, finely grated
Chocolate Icing:
5.3 oz (150g) 85% Dark Chocolate
⅔ cup (150ml) Whipping Cream
1 Tablespoon Erythritol
a handful of Pecans, chopped
How To Make
Preheat the oven: Set to 150°C (300°F), using hot air (convection) only.
Prepare the base: In a large bowl, beat the eggs with erythritol until smooth. Add the melted butter, vanilla, and lemon zest. Mix in the white cheese (cream cheese or farmer’s cheese) until fully incorporated.
Add the flours: Fold in coconut flour and almond flour. Mix until a thick, creamy batter forms.
Bake the cheesecake: Pour the batter into a parchment-lined or greased 26 cm (10-inch) springform pan. Bake for 100 minutes. Do not open the oven during baking.
Cool slowly: Turn off the oven and leave the cheesecake inside to cool gradually. This prevents sinking and cracking.
Make the icing: In a saucepan over low heat, combine cream and erythritol. Add chopped chocolate and stir until melted and glossy.
Finish the cake: Once the cheesecake is fully cooled, pour the warm icing over the top and spread evenly.
Add the pecans: Sprinkle chopped pecans over the iced cake while the topping is still soft.
Chill before serving: Refrigerate for at least 3–4 hours to set completely.
Viennese Cheesecake
Description
"Viennese Cheesecake" is a rich, elegant dessert with a smooth, creamy texture and just the right touch of lemon and vanilla. Made with cream cheese, almond flour, and a hint of coconut, it bakes low and slow for perfect lift without cracking. A glossy dark chocolate topping adds depth, while chopped pecans give a satisfying crunch. With only 4g net carbs per slice, it’s a showstopper that fits beautifully into any low-carb celebration.
Category
Strict Keto
Nutrition List (per serving)
Total Fat: 39.7g | Carbs: 5.8g | Added Sugar: 0g | Fiber: 1.8g | Protein: 11.5g | Net Carbs: 4.0g
Grade
2–5g Net Carbs
Preparation Time
160 Minutes
Servings
12 Servings