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Raspberry Cheesecake Breakfast Pots
If you’ve ever made a cheesecake, you know it’s usually laborious and definitely not keto. But these cute breakfast pots from Carb Manager's Keto Diet Cookbook have all the creamy, dreamy flavor of classic cheesecake with almost none of effort or keto-kicking carbs. Note: these need to chill for 2 hours before service, so plan ahead!The editors of Carb Manager's Keto Diet Cookbook say, “These sweet and creamy cheesecake parfaits are loaded with rich Greek yogurt, cream cheese, juicy raspberries and an almond crumble. These are a decadent make-ahead breakfast option, and even work as a post-dinner treat! If fresh raspberries are out of season, frozen raspberries work just as well.”[Reprinted with permission from Carb Manager's Keto Diet Cookbook by Carb Manager, Page Street Publishing Co. 2020. Photo credit: Becky Winkler.]To read our full cookbook review click here.
Servings: 4 One Serving: 1 breakfast pot
Ingredients
CRUMBLE
- 6 Tbsp almond flour
- 2 tsp powdered erythritol or low-carb sweetener of choice
- 1/4 tsp salt
- 1 Tbsp coconut oil
CHEESECAKE LAYER
- 1/4 cup cream cheese, softened
- 2 Tbsp powdered erythritol or low-carb sweetener of choice
- 1/4 cup full-fat Greek yogurt, plain
- 1 tsp vanilla extract
TOPPING
- 2/3 cup fresh raspberries
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- To prepare the crumble, add the almond flour, powdered erythritol and salt to a mixing bowl and stir to combine. Melt the coconut oil over low heat on the stovetop or in a microwave for 20 to 30 seconds, then add it to the bowl. Stir the coconut oil into the dry ingredients well to coat the almond flour and achieve a sandy, crumbly texture. Place the bowl in the refrigerator while you prepare the remaining ingredients.
- For the cheesecake layer, add the cream cheese and powdered erythritol to a small mixing bowl and mash together with a spoon. Then, add the yogurt and vanilla and stir until well combined.
- Place the raspberries in a small bowl and gently crush them with a fork.
- In the bottom of four ramekins or serving glasses, first place a layer of the crumble, then the cream cheese mixture, then the crushed raspberries. Repeat the layers again, so that you will get a mix of crumble, raspberry and cheesecake with each bite. Refrigerate for at least 2 hours, or until ready to serve.
Nutritional Information - Macros
- 162 Calories
- 13 g Fat
- 5 g Protein
- 5 g Total Carbs
- 2 g Fiber
- 3 g Net Carbs