Skinny Green Tea Cheesecake Recipe

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How is this even possible?  175 Calories per portion!! Wohooo!! Through the magic of low carb, birch sugar and low fat cream cheese. This recipe is not vegan, but there are some vegan adaptations that I will highlight, since it was not possible to me to get hold of coconut yogurt, I was unable to try it the vegan way. Some places are less supplied with these alternatives, unfortunately!

This is a traditional New York style cheesecake (baked) but with a twist, to please cheesecake lovers since a slice of this a day, if it fits your daily nutrition needs, wont jeopardise your weight loss efforts. It is also a great way to teach your children to cook and not be feeding them excessive sugar by the way.

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Instead of the traditional biscuits for the base, we are going to use a mixture of almond flour and coconut flour. Generally, low carb diets or keto substitute the flour with almond meal, I have swapped half of it for coconut flour because the later has an incredible nutritional profile if you are trying to lose weight or if you are sensitive to carbohydrates. It is incredibly high in fibre, it is literally pretty much the highest content on it. Pretty low in fat (surprisingly since all things coconut usually are very high in this macronutrient) and so it makes it our new best baking friend. It’s fine texture, no sugar, low carb, low fat, high fibre combo has made it a seriously good alternative for gluten free, paleo and general weight loss diets.

This cake’s flavour, as you can probably guess by the electric green colour is Matcha tea, but you can adjust the ingredients to your own tasting, I might try the peanut butter chocolate flavour next week, I will let you know how it goes.

It is very easy to make, and the only trick is to be accurate with the time, or have the eye to know when is time to take out of the oven!

This recipe provides per serving if cooked like explained below: 175 Calories, 9.7 gr. of Fat, 13.5 protein, 8.5 Carbs (of which net 3.5)

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Ingredients (serves 12)

For the filling

500 gr. Low fat cream cheese (or coconut yogurt)

2 tbsp matcha tea

2 eggs (or eggless substitute as per pack instructions)

1 tbsp vanilla extract

1/3 cup xylitol (birch sugar)

For the crust

150 gr. Almond meal

2 tbsp. coconut flour

1 tbsp. xylitol (birch sugar) or your favourite sugar substitute

1 tbsp. butter or coconut oil

How to…

In a bowl, mix the crust ingredients and press down to form the base of your cake in a removable mold and bake in a pre heated oven (200 degrees) for 12 minutes. Let cool down completely.

In a large bowl mix the cream cheese with all the rest of the ingredientes, adding the eggs at the end, and saving one tbsp of matcha tea to decorate. Once the base is cold and solid, pour the mixture and bake at 180C for 30 to 45 minutes and this will depend on the depth of your mold. The deeper it is, the longer it will take. The key to knowing when it’s ready is to move the cake a little and when the centre wiggles a little, but it is firm for the rest, then it will be ready. Let sit in the oven with the door open for another 10 minutes and then let cool. Chill in the fridge for a couple of hours before eating and decorate with red berries and the rest of the matcha tea (you can use a shifter).

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Low Carb Guilt Free Burger

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Since today is Friday   , and it is a wonderful thing to think of the weekend ahead.. I don’t know about you but I normally use these days to rest and I usually place my cheat meals or somehow less basic meals on these two days. It’s a way to enjoy them with my friends and family and makes it all more enjoyable. When you are trying to lose weight of reach a certain fitness goal however, the amount of “celebration” in this Celebratory meals is normally a bit more constrained, but this doesn’t mean that you do not deserve a bit of happiness.

Since for me, the low carb diet is the one that generally provides the best results, I would like to share with you this recipe of a low carb bacon cheese burger, which is also quite moderate in fat content.

I did mine with lean ground beef and reduced fat cheese, and you could even do it with turkey bacon, I used normal pork smoked bacon (British bacon) simply because I love it haha 😉

Of course, this recipe is not rocket science but hey, I thought it was worth sharing the idea!

Ingredients (serves one)

150/200 gr of lean ground beef

1 lettuce leaf

1 slice of tomato

1 slice of smoked British bacon

1 slice of reduced fat cheese (I prefer gruyere but cheddar works just as well)

½ tbsp. of mayonnaise

½ tbsp. of reduced sugar ketchup

2 slices of Aubergine (or Portobello mushrooms)

How to do it?

Pan fry the aubergine slices (don’t make them too thin or they will break) in the same pan and set aside, one minute on each side is enough.

Season the meat with salt, pepper and any spices that you like (I add garlic and onion powders normally) fry the burger pattie in a non-sticky pan without any added oil until it is cooked to your liking. My recommendation is to leave it slightly pink on the inside for better taste.

When you turn around the pattie to cook on the second side, put the cheese on top so it melts and in the meantime, just assemble the burger! My preference is: Aubergine, mayonnaise & ketchup, tomato meat with cheese and bacon, then aubergine again.

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Instead of Aubergine, you can use Portobello mushrooms if you prefer, they make grabbing the burger easier, more like a bread bun than the Aubergine, but I couldn’t get hold of them this time so I tried this other version!

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Enjoy!