Elsie Hogfat

Lagom Food. Lagom Philosophy.

Inspired by the always inspirational  Birgitta Högland and her recent cheesecake, we once again took the cow by the horns, so to speak, and have conquered yet another low carb dessert.   Dedicated readers of this creative experiment may recall that I have not always looked kindly upon low carb desserts.  Indeed, it is possible the word “abomination” was used at some point.    We shall speak of this no more.  With the arrival of Mr Snowie and the judicious use of a chicory based sweetener, things are looking brighter for Lentilla when she absolutely must …

have something sweet…. … like a baked ricotta cheesecake.

Now if you want recipes, I suggest you visit Ms Hogland or many of the other wonderful cooks you can find in my links section.    This cheesecake had a base made from butter and what Lentilla calls “gruel” which has nuts, psyllium husk and some seeds in it, all ground up.   It’s an nice dark biscuit colour.  The filling was free range eggs, freshly ground almond flour, ricotta cheese, a small piece of brie that happened to need eating, vanilla, chicory sweetener and the zest of a lovely bright Maya lemon.

I served it with strawberry sauce (juice of that lemon, strawberries part blended and part rough chopped, and sweetener) and whipped cream, and it was very well received.

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