If you haven’t yet, you definitely should try this keto cheesecake. It’s sweet, juicy (oh, yeah!) and light. And it’s made only with three ingredients, if you don’t count apricots. Very easy to make, you don’t need no special skills or huge baking experience.

I’ve used apricots for this recipe. It’s a season for plums as well, and I think they would also taste great in this cheesecake. Even though apricots are not quite keto friendly, there’s 11g of carbs in 100g of apricots, you can still add them to this cheesecake. I’ve added 5 small apricots to a whole cake (so it would be about 200g of fruits). So even if you’ll have lets say two pieces of cake a day, you might barely eat one fruit. Although if you’re afraid you’ll exceed the amount of carbs you can have, just skip the fruits. Cheesecake will also be delicious.

This cake will rise as hell during baking, it was huge! It deflate while cooling down, but not as much as I thought it will. 600g of cream cheese and couple eggs, and we’ve got this beauty. I don’t know how about you, but I like this plain, unsophisticated look, that says: I’m made with edible ingredients 😉 Do you like all this decorative looking cakes you can see online, I mean mirror glaze, fancy sugar icing? I always think if they taste as good as they look?

I like this slightly rustic, minimalist look, it reminds me of a wooden cottage, fireplace, squeaky floor and birds singing outside the window, or rain beating against the glass. And I sit in my wooden house on the couch, with a dog under my feet, eating keto cheesecake and sipping strong black coffee.

keto apricot cheesecake (no flour/gluten free)

INGREDIENTS (baking tray about 9inch/22cm):

• 600g cream cheese
• 5 large eggs
• about 8 tbsp xylitol or other sugar replacement
• 5 small apricots
• a bit of coconut oil to grease the baking tray

DIRECTIONS

First prepare baking tray. Place a piece of baking paper on the bottom, smear it and the sides of the tray with coconut oil.

Rinse apricots, cut in half and remove the stones. Chop them in smaller pieces.

Beat the eggs with xylitol or other sugar replacement using handheld mixer, until they get light in colour and fluffy. It should double the volume. Next add cream cheese and mix until combine. Batter will be very liquid. That’s how it should be.

Heat the oven to 160-170°C, bake for about 60 minutes. Keep an eye on it, if the top gets to brown slightly lower the temperature. It’s better not to open the oven during baking, because a sudden change in temperature can make the cake deflate. But everything depends of the oven, you can also switch off the top heater if your oven have this option. Cake will rise a lot, also might crack.

After baking do not open the oven, switch it off and place a wooden spoon to make a small crack in the door, so that the heat escapes slowly. This way the temperature will go down slowly, and cheesecake will deflate, but not significantly. You can take it out when it’s completely cooled down.

Slice in portions and enjoy!

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