Keto Alpine Poppyseed Cheesecake

Creamed curd cheese, which is pretty much one of the two main ingredients in this recipe, is one of my favorites when I need a quick and filling snack. As it is full of protein, I usually increase fats in the already full-fat version of curd cheese by adding a couple of egg yolks and mixing it altogether. Usually with a spoon of erythritol or a hint of stevia, and/or a few drops of vanilla extract.

Well, I wouldn’t be me if I didn’t want to take this quick snack onto a whole different level – a cake! A filling keto cheesecake. But a cake without a crust tends to become boring …

I’ve always liked poppy seed desserts, and where I come from, such are relatively popular. Poppy seeds are full of fiber, nearly as fatty as nuts, and can replace flour to some degree. So I’ve decided they would become the second main ingredient of this creation.

Since many of the ingredients come from the Alps (curd and creams), I call this one Keto Alpine Poppyseed Cheesecake. I know, I could think of a shorter name, and I might soon. This dessert has become so popular among my friends and family, I have to keep baking it. I think one could replace curd cheese with ricotta, and I’ll let you know when I try it out!

Trust me, this one is really worth the effort! Take a cool piece out of the fridge, take a bite, close your eyes, let it melt in your mouth, and picture yourself somewhere among the Alps …

Keto Alpine Poppyseed Cheesecake

One piece turns out to be approximately 280 Calories, 23.3 g Fat, 3.5 g Net Carbs, and 10 g Protein.

5 from 4 votes

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Prep Time: 30 minutes

Cook Time: 1 hour 45 minutes

Total Time: 3 hours 45 minutes

Course: Dessert

Cuisine: Keto

Keyword: Keto, Low-Carb

Servings: 16 pieces

Calories: 280kcal

Author: My Sweet Keto

Ingredients

Poppyseed crust

• 3 large eggs
• 5 oz. butter unsalted, softened
• 4.5 oz. erythritol powdered
• 5 oz. poppy seeds ground
• 1 oz. walnuts ground (I used English)
• 2 tbsp rum
• 1/8 tsp stevia extract
• 1 tsp baking powder

Filling

• 7 oz. heavy cream
• 7 oz. sour cream
• 18 oz. curd cheese full-fat, creamed
• 5 large eggs
• 4 oz. erythritol
• 3 tbsp coconut flour round
• 1 tbsp lemon peel
• 1/2 tsp vanilla extract
• 1/4 tsp stevia

Instructions

Poppyseed crust

• Ground the walnuts and soak them in rum. Let them sit for a while (30 mins) and leave the butter out in room temperature in the meantime.
  
• Preheat the oven to 300°F (150°C).
• Line a round cake pan (10 ¼” / 26 cm) with parchment paper.
  
• Separate egg whites from the yolks, and place them in two mixing bowls.
• Using a stand electric mixer, start beating the egg whites until they become quite bubbly. Add baking powder and stevia, and mix until stiff peaks form.
  
• Using a hand electric mixer, mix together egg yolks, erythritol, and crumbled butter.
  
• Add in finely ground poppy seeds and soaked walnuts. Mix well.
  
• When the batter is smooth, gently fold in the egg whites, using a rubber spatula.
  
• Pour the batter into the baking pan and even it out with a spatula. Bake for 45 to 50 minutes. Using a toothpick, try if the crust is baked.
  We use slow cooking on low temperature here so that the crust doesn’t rise too quickly and too unevenly. When done baking, let it cool down before pouring the relatively cold filling on, otherwise the crust might fall apart.
  

Filling

• While the crust is cooling down, preheat the oven to 360°F (180°C).
• Separate egg whites from the yolks, and place them in two mixing bowls.
• Using a stand mixer, beat the egg whites until stiff peaks form. During the process, add in stevia.
  
• In a separate bowl, again using a stand electric mixer (makes the process much easier), mix together creamed curd cheese, sour cream, heavy cream, coconut flour, erythritol, egg yolks, vanilla extract, and lemon peel.
  If the curd cheese is not creamed yet, process it in a food processor until it gets creamy.
  
• In the end, gently fold in the beaten egg whites, using a rubber spatula.
  
• Pour the filling onto the cooled-down crust (which should still sit inside the round cake pan).
• Place the pan in the oven and bake for an hour.
  
• Let the cake cool down before serving. It will be even better the next day if you let it sit in the fridge overnight. The longer it sits in the cold, the better.
• Enjoy!
  The piece in this photo is served with some mascarpone cheese and already half finished. I just couldn't help it! 🙂
  

Nutrition

Calories: 280kcal

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