A few weeks ago, Keto Kookie held a workshop with the Max Love Project. The goal - to teach a room full of kids the joy of eating low-carb.
How do you keep the attention of a group of 10-year-olds? You teach them how to make a delicious Snickerberry Keto Cheesecake. Check out the complete step-by-step recipe below:
Author: Keto Kookie Co-Founder, Kristoffer Quiaoit
Makes Two 4-inch Pies, serves 4
- 1 Cup of Soft Cream Cheese
- 4 Tbsp Powdered Erythritol
- 4 drops liquid Stevia
- 1 tsp collagen
- 10 Blueberries
- 10 Raspberries
- 1/2 tsp collagen
- 4 tsp water
- 1 tsp erythritol
- 1 drop stevia
- Preheat the oven to 375F
- Crush the Snickerdoodle cookies in a Ziploc bag or use a food processor.
- In the microwave or in a sauce pan, melt about 2.5 Tbsp of butter.
- In a bowl, mix the Xanthan gum and butter with a fork. Then mix in the crushed Keto Kookies.
- In a 4-inch pastry/tart cup, fill the bottom with the dough.
- Bake for 10-12 minutes until toasty.
- While the crust is baking, mix all the cheesecake ingredients together until fluffy.
- Once the crust is removed from the oven, place filling on top of the crust.
- Freeze for 2 Hours.
- Heat a small saucepan on low.
- In the pan, crush the berries with a fork or potato masher.
- Add the water, collagen, erythritol, and liquid stevia.
- Simmer and stir until the mixture is almost a jelly consistency. The mixture will have a thicker consistency as it cools.
- Store the jam in the refrigerator until the cheesecake is ready to serve. When ready, cover the top of the cheesecake with the jam.
Per Mini Cheesecake: Net Carbs 6.74 Fat: 53g Protein 18g
Per Serving: Net Carbs 3.37 Fat 26.6g Protein 9g
Have you tried making this keto cheesecake recipe? Do you have a variation of your own? Share it in the comments below. Better yet, email us your recipe. If selected, we’ll feature you on our website and send you a few cookies :)