Low-carb crustless cheesecake
Low-carb crustless cheesecake is a delicious protein bomb and therefore the ideal recipe for athletes and anyone who wants to eat a low-carbohydrate diet.
Gluten-free low-carb crustless cheesecake
With erythritol, the low-carb cake is sweetened completely calorie-free! We recommend the finely ground Xucker Powder erythritol, as it dissolves best in the cheesecake mixture. Instead of starch, we use guar gum for binding. Without the optional flour, the low-carb cheesecake is also gluten-free.
Instructions
- Preheat the oven to 180°C (350°F) with top and bottom heat.
- Prepare a coated springform pan with a 20 cm diameter.
- Combine the low-fat quark, cream cheese, powdered erythritol, Vanillexucker, and salt. Mix until smooth.
- Add the eggs and beat until creamy.
- Sift the guar gum over the mixture and stir well.
- Pour the mixture into the springform pan and bake for about 55 minutes until golden brown.
- If the cake gets too dark, cover it with baking paper after half the baking time.
- Let the cheesecake cool completely before cutting.
Note: Traditionally, crustless cheesecakes are thickened with starch. Since we want to completely avoid empty carbohydrates in our recipes, we leave it out. Guar gum and locust bean gum bind the cheesecake mixture instead. However, the cake may condensate a little after cooling, as the liquid is not completely bound. If you want to avoid this, you can add some flour to the dough.
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