Hey!
In this video I’m showing you how to make a Candy Corn Cheesecake. It is keto friendly, gluten free and without any added sugar.
This is perfect for the coffee snack or dessert during Halloween season.
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Makes around 8 servings
Nutrition per serving:
Calories: 291
Carbs: 4.4g (2.7g net)
Protein: 7.8g
Fat: 27.6g
Ingredients:
Bottom Layer:
75g Almond Flour
15g Coconut Flour
15g Cocoa Powder
40g Butter, melted
1 Egg
Second Layer:
230g Cream Cheese
70g Sweetener
10g Almond Flour
75g Greek Yogurt
2 Eggs
1 tsp Vanilla Extract
Yellow Food Coloring
Orange Food Coloring
Top Layer:
150g Heavy Cream
40g Powdered Sweetener
½ tsp Vanilla Extract
Orange Food Coloring
Start with the bottom layer. In a bowl add almond flour, coconut flour, cocoa powder and butter and mix with a spatula until combined
Add the egg and continue mixing until combined
Add the bottom layer to an oven pan and press down to the bottom evenly
Bake in the oven on 160°C|320°F for 10 min
While the bottom layer is baking make the second layer. In a bowl add cream cheese, sweetener and almond flour and mix with a spatula until combined
Add greek yogurt, eggs and vanilla extract and continue mixing with a whisk until combined
Split the second layer into 3 bowls
Add Yellow food coloring to one of the bowls
Add Orange food coloring to another one of the bowls
Mix in the color on the bowls until even
Add the Yellow mix into the oven pan
Spread out evenly
Store in the freezer for 1 hour
Add the Orange mix into the oven pan
Spread out evenly
Store in the freezer for 1 hour
Add the white mix into the oven pan
Spread out evenly
Bake in the oven on 160°C|320°F for 20 min
Let cool off
Continue with the top layer. In a bowl add heavy cream, powdered sweetener and vanilla extract and mix with an electric mixer until soft peaks
Add Orange food coloring and mix with a spatula until the color is even
Put into a piping bag
Pipe the top layer onto the cake
Cut into pieces
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
