Keto friendly

Keto-Friendly Basque Burnt Lemon Cheesecake

This version of a cheesecake is keto-friendly! Its recipe is a slight variation of my gluten free cheesecake. I personally love cheesecake but I have to watch my diet as it is pretty high in calories. Thus I made this cake with no carbohydrates added to reduce my overall calorie intake. Now I can enjoy cheesecake whenever I want without feeling too guilty about it!

Ingredients

  • 500g cream cheese (room temperature)
  • 200g stevia sugar (reduce if you want less sweet)
  • 340g eggs
  • 265g whipping cream
  • 10g lemon Juice
  • 1 lemon zest
  • 80g almond flour (sifted )

Pan – 20 cm – lined with baking paper.

Method

  • Preheat your oven at 190 degree celsius
  • Using a paddle whisk attachment on your mixer, beat the sugar and cream cheese at medium speed until creamy.
  • Add the eggs in 3 batches. Ensuring the eggs are well combined with the mixture before adding the next batch. Mix at medium low speed
  • Add in the whipping cream, followed by the lemon juice and zest. Whip at medium low speed until all are well combined.
  • Add in the flour, whip until all are combined at low speed for about a minutes.
  • Pour the batter into your pan. Tap the pan for 3x on the table, to remove some big air bubbles.
  • Bake for 40 minutes, then turn up temperature to 210 degree celsius. Bake for another 15 minutes or until the top turns brown.
  • Leave the cake inside the oven for 1 hour.
  • Let it completely cool down before slicing.

For gluten free non ketogenic Basque lemon cheesecake click on this link

https://decadentandsavoury.com/2019/10/02/basque-burnt-lemon-cheesecake-gluten-free-cheesecake/

Baked Skinless Chicken Breast in Chimichurri Sauce

healthy meal that you can easily prepare at home

Healthy meals can be easy and delicious just like this baked chicken breast. The aroma of the herbs from the Chimichurri sauce infused well on the meat that makes each bite flavourful. This recipe is definitely a keeper for me. Try it out ! 🙂

Chimichurri sauce was best made one day ahead to let all the flavour released in the oil and this recipe is adapted from Karina of Cafedelites.com. I just made some slight changes to suit my taste.

Ingredients

  • One piece of chicken breast about 210g
  • 3-4 tbs of chimichurri sauce (see recipe below)

Method

  • Butterfly cut the chicken breast
  • Place the chicken on an oven proofed ceramic dish and marinate the chicken with the sauce on both sides. Cover and refrigerate for at least 15 minutes
  • Bake it in a preheated oven at 180 degree celsius. Bake for 10 minutes then set to grill mode and bake for another 5 minutes. Make necessary adjustment according to your oven. As each oven’s heat works differently. If you have bigger piece of chicken, baking time needs to be a little longer. Do not over-bake, therefore increase the baking time little by little and check.
  • Can be serve with salad to have a complete meal

Chimichurri Sauce

Ingredients

  • a handful of finely chopped fresh parsley
  • 1 small chili (birds eye) – chopped
  • 1 big chili (deseeded) – chopped
  • 1 tsp minced garlic
  • 1 1/2 tbs red wine vinegar
  • 1 tsp salt
  • 1/2 tsp ground oregano
  • 1/2 cup extra virgin olive oil

Method

  • Add all the ingredients together and mix until well combined. Transfer to an airtight container and refrigerate.

Any unused chimichurri sauce can be refrigerated. I normally would keep it for a week.