Keto cherry monchou pie

Keto cherry monchou pie

Keto cherry monchou pie

Easy
Preparation time: 15 min.
Baking time: 15 min.
Refrigerator: 2 h.
12 slices

Cherries are one of my favourite fruits. And you can always make this carbrestricted cherry Monchou pie, because I used frozen cherries. I got 12 pieces from this cheesecake, so per slice, it comes down to about 9.45 grams of carbohydrates per slice. Do you want fewer carbohydrates? Then use half the ingredients of the topping or other red fruit as desired. In addition, you can vary endlessly with cheesecakes and so you can alternate with other fruits. But what are we waiting for? I'm craving this carbrestricted cherry Monchou pie!

Ingredients

Keto cherry monchou pie

Sugar free crust

  • 30 grams unsalted butter
  • 175 grams Steviala almond flour
  • 2 tablespoons Steviala Kristal Sweet Vanilla or 3 tablespoons Steviala Ery-Bronze
  • 1 egg

Sugar free monchou filling

  • 500 grams monchou
  • 250 grams whipping cream
  • 4 grams agar-agar powder
  • 3 tablespoons Steviala Kristal Sweet Vanilla

Sugar free cherry topping

  • 500 grams frozen cherries
  • 200 ml water
  • 2 grams agar-agar powder
  • 100 ml Steviala Supreme Strawberry
  • 1 tablespoon Steviala Frost Cherry

Baking supplies

  • oven
  • springform pan of 26 cm
  • saucepan
  • mixing bowl
  • whisk or electric hand mixer

Preparation

Making a keto cherry monchou pie

First, preheat the oven to 170°C. Then grease a round springform pan with butter. Then line the bottom with baking paper.

First, we start at the bottom. Melt the butter in a saucepan. Then pour into a large bowl and stir in the almond flour, egg and Steviala Kristal Sweet Vanilla. Make a large ball of the dough and spread it evenly over the bottom. Then bake the bottom in the middle of the oven for 15 minutes. Then take it out of the oven and let it cool completely. You can almost enjoy the carbrestricted cherrie Monchou pie!

Mix the Steviala Kristal Sweet Vanilla with the monchou cheese. Take another bowl and beat the whipped cream. Then mix it well with the monchou cheese.

Then sprinkle the agar-agar in 200 ml of cold water and gently bring to the boil while stirring well. After a few minutes, gradually add the monchou cheese-whipped cream mixture. Keep stirring so that no lumps form. Then pour the mixture on the bottom of the cooled Monchou pie and let it set in the fridge for at least 5 hours.

Making a sugar free cherry topping

After the Monchou pie has set, take a saucepan. Then add the frozen cherries, the water, the agar-agar and the Steviala Supreme Strawberry and bring it to a boil while stirring. I pressed the cherries lightly against the wall of the saucepan with a spoon. Once it starts to boil, lower the heat and add the tablespoons of Steviala Frost Cherry. Keep stirring and turn off the fire.

Let this cherry mixture cool down a bit before pouring it over the cooled cheesecake. This ensures a smooth pie! Smooth out evenly with a spatula and let it set in the fridge for at least 2 hours.

Nutritional values per portion

  • Calorieën: 253
  • Carbohydrates: 7.8
  • Fats: 21.2
  • Proteins: 7.3

What others say

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