Keto Alpine Poppy Seed Cheesecake Recipe by My Sweet Keto

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

Filling

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.
    Keto Alpine Poppyseed Cheescake
  • Preheat the oven to 300°F (150°C).
  • Line a round cake pan (10 ¼” / 26 cm) with parchment paper.
    Keto Alpine Poppyseed Cheescake
  • 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.
    Keto Alpine Poppyseed Cheescake
  • Using a hand electric mixer, mix together egg yolks, erythritol, and crumbled butter.
    Keto Alpine Poppyseed Cheescake
  • Add in finely ground poppy seeds and soaked walnuts. Mix well.
    Keto Alpine Poppyseed Cheescake
  • When the batter is smooth, gently fold in the egg whites, using a rubber spatula.
    Keto Alpine Poppyseed Cheescake
  • 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

  • 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.
    Keto Alpine Poppyseed Cheescake
  • 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
  • In the end, gently fold in the beaten egg whites, using a rubber spatula.
    Keto Alpine Poppyseed Cheescake
  • 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.
    Keto Alpine Poppyseed Cheesecake
  • 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! :-)
    Keto Cheesecake

Nutrition

Calories: 280kcal
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