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.Keto Alpine Poppyseed Cheescake

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!

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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 …

Print Recipe
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.
Keto Alpine Poppyseed Cheesecake
Votes: 4
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 105 minutes
Passive Time 90 minutes
Servings
pieces
Ingredients
Poppyseed crust
Filling
Prep Time 30 minutes
Cook Time 105 minutes
Passive Time 90 minutes
Servings
pieces
Ingredients
Poppyseed crust
Filling
Keto Alpine Poppyseed Cheesecake
Votes: 4
Rating: 5
You:
Rate this recipe!
Instructions
Poppyseed crust
  1. 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.
    Keto Alpine Poppyseed Cheescake
  2. Preheat the oven to 300°F (150°C).
  3. Line a round cake pan (10 ¼” / 26 cm) with parchment paper.
    Keto Alpine Poppyseed Cheescake
  4. Separate egg whites from the yolks, and place them in two mixing bowls.
  5. 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.
    Keto Alpine Poppyseed Cheescake
  6. Using a hand electric mixer, mix together egg yolks, erythritol, and crumbled butter.
    Keto Alpine Poppyseed Cheescake
  7. Add in finely ground poppy seeds and soaked walnuts. Mix well.
    Keto Alpine Poppyseed Cheescake
  8. When the batter is smooth, gently fold in the egg whites, using a rubber spatula.
    Keto Alpine Poppyseed Cheescake
  9. 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.
    Keto Alpine Poppyseed Cheescake
Filling
  1. While the crust is cooling down, preheat the oven to 360°F (180°C).
  2. Separate egg whites from the yolks, and place them in two mixing bowls.
  3. Using a stand mixer, beat the egg whites until stiff peaks form. During the process, add in stevia.
    Keto Alpine Poppyseed Cheescake
  4. 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.
    Keto Alpine Poppyseed Cheescake
  5. In the end, gently fold in the beaten egg whites, using a rubber spatula.
    Keto Alpine Poppyseed Cheescake
  6. Pour the filling onto the cooled-down crust (which should still sit inside the round cake pan).
  7. Place the pan in the oven and bake for an hour.
    Keto Alpine Poppyseed Cheesecake
  8. 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.
  9. Enjoy!
    The piece in this photo is served with some mascarpone cheese and already half finished. I just couldn't help it! 🙂
    Keto Cheesecake

Keto Poppy Seeds Cheescake Recipe by My Sweet Keto

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Nutritional and medical disclaimer
Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.

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