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Cloud Cheesecake: a keto-friendly, sugar-free and gluten-free treat

Cloud Cheesecake: a keto-friendly, sugar-free and gluten-free treat

Embark on a culinary journey with Cloud Cheesecake, a heavenly, light and airy dessert that is not only delicious but also friendly to dietary restrictions. This keto-friendly, sugar-free, gluten-free treat is made with protein-rich ingredients like cream cheese or Greek yogurt and egg whites, making it a perfect choice for health enthusiasts . replaces the word nice with emptypped with a tangy lemon mousse that makes a delicious dessert on its own, this cheesecake delivers a refreshing taste in every creamy bite.

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Why you'll love it: This cheesecake, often called “Japanese Cheesecake” because of its soft texture, is a fantastic alternative to traditional cheesecakes. Its lightness comes from the beaten egg whites incorporated into the dough, which give it a cloudy texture that we savor with happiness. The addition of lemon not only enhances the flavor but also adds a vibrant freshness that makes this dessert irresistibly appealing. It's perfect for those following a low-carb, high-protein diet or anyone looking for a guilt-free indulgence.

Perfect occasion: Cloud Cheesecake is ideal for sophisticated dinners, brunches, or as a festive treat during the holidays. Its elegant appearance and refreshing taste make it a great dessert for warm weather events or any occasion where you want to impress without the heaviness of traditional desserts.

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Decorating Tips: Enhance the presentation by garnishing the cheesecake with fresh berries, a sprinkle of lemon zest or edible flowers before serving. For an extra touch of elegance, drizzle a little sugar-free lemon syrup on top or around the plate.

Ingredients:

  • For the cheesecake:
    • 4 egg whites
    • 3 egg yolks
    • 3 tablespoons of any sweetener
    • 1 cup (200 g) light cream cheese or Greek yogurt
    • 1 heaped tablespoon (30 g) protein powder (replaceable with powdered milk, shredded coconut, or cornstarch if not keto)
    • Juice and zest of one lemon
    • 1 teaspoon of baking powder
  • For the Lemon Mousse (optional):
    • 200 g natural yogurt or light cream cheese
    • Juice and zest of one lemon
    • 3 tablespoons of water
    • 1 sachet (about 7 g) unflavored gelatin
    • 2 tablespoons liquid sweetener or 6 sweetener packets

Instructions:

  1. Prepare the cheesecake:
    • Preheat your oven to 150°C (302°F). Butter a small silicone mold or line it with baking paper.
    • Beat the egg whites until stiff with a few drops of lemon juice.
    • In another bowl, mix the egg yolks with the sweetener, cream cheese or yogurt, protein powder, lemon juice, zest and baking powder.
    • Gently fold the beaten egg whites into the yolk mixture using careful, sweeping motions to maintain lightness.
    • Pour the mixture into the prepared pan and bake for 25 to 30 minutes.
  2. Prepare the lemon mousse:
    • Dissolve gelatin in hot water and mix with yogurt or cream cheese, lemon juice, zest and sweetener.
    • Refrigerate for about 1 hour until starting to set.
    • Once the cheesecake has cooled, spread the lemon mousse evenly on top.
  3. Serve:
    • Garnish with additional lemon zest and fresh blueberries or your choice of toppings.
    • Refrigerate until ready to serve, allowing the flavors to meld beautifully.

Treat yourself to this Cloud Cheesecake, where every bite is as light as air and full of zesty lemon flavor, making it not only a treat for the palate but also a feast for the eyes.

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