I've gone through a few iterations on this and think it's reached a good point - it's keto and inflammatory friendly! 
Using a 9 inch cake dish, this can serve 12 people (or 8 if you want an extra big slice).
Ingredients (base) - could be replaced with a pork rind flour base
1/4 cup tapioca flour
1/2 cup amaranth flour (or something similar)
50g salted butter
2 table spoons of xylotol
1 egg
1 tea spoon of apple cider vinegar
1 table spoon of water
Method (base)
Mix the flours and xylotol in a bowl.
Add the butter and chop/mix in, I tend to use my hands to squish the butter into the flour. After a few minutes the mixture will become a bit softer.
Add the egg, water and apple cider vinager and mix thoroughly. Form into a ball, cover and let sit in the fridge for 20 minutes.
Grease the cake tin with a little butter. You should be able to roll the dough at this point, but I tend to just loosely press it into shape in the tin.
Bake in a preheated over on 180oC for 10-20 minutes depending on how crisp you want it.
Remove from the over, set aside on a rack to cool.
Ingredients (middle)
11 egg yokes
1 level table spoon of xylotol
500g unsalted butter
Gelatin (enough to set 1 pint of water)
500ml water
1/4 cup of tapioca flour
Large pinch of salt
For a slightly sour/tart cheesecake (i.e. cream cheese style)
2 tea spoons of malic acid powder
1 tea spoon of vitamin c powder
For a slightly more cheesey flavour
2 tea spoons of choline bitartrate powder
Method (middle)
Separate the eggs yokes.
Melt the butter in a large saucepan on a low heat.
Fill a sink with cold water so that the large saucepan can sit in it without getting water in.
In a smaller saucepan add 250ml of boiling water, stir in the xylotol and gelatine, once thoroughly mixed add to the fully melted butter.
Stir it mixes (I tend to do this by eye, but for those that prefer temperatures it needs to be over 50oC).
Remove from the heat, drizzle in the egg yokes whilst whisking (hand whisk preferably). Place back on the heat (slowly raise the temperature) and whisk until it starts to thicken/change colour (around 70oC?) - whisk like this for a few minutes. If it starts to boil/separate take it off the heat and place in the sink of cold water, whisk forcefully for a minute or two. Place saucepan to one side.
In a small saucepan add the flour, salt, any flavoring of your choice, and 250ml of boiling water. Stir rapidly and heat very gently until it becomes a paste, remove from the heat. Keep stirring as it thickens for a minute or two more.
Add the paste to the fat bomb mix, and stir until you can stir smoothly. Place the saucepan in the sink and whisk at a moderate speed until the mixture is near room temperature.
The pastry base/cake tin should be cool enough to add the mixture to it now. Place in the freezer if you want to add the topping quickly (will take around 20 minutes to set firm enough - don't freeze it!), or the fridge if you have a bit more time (about an hour and half to set firm enough).
Ingredients (topping)
2 cup berries
1 level table spoon xylotol
400ml water
Gelatin (enough to set 1 pint)
In a saucepan place the berries and water. Bring to a gentle simmer and stir occasionally for 15 minutes.
Remove from the heat and stir in the xylotol and gelatin thoroughly.
The cheesecake should be firm to the touch, pour on the topping. Topping should be set firm within an hour and half in the fridge.
The center will need an hour or two to balance the flour/moisture.
Carbs/fat
Total carbs:
1/2 cup tapioca flour: 52g carbs
1/2 cup amaranth flour: 40g carbs
4 table spoons xyltol: 10g carbs
2 cups of berries: 34g carbs (depending on berries - I used a black forest berry mix)
= 137g carbs
Total fat:
550g butter: 451g fat
11 yokes: 50g fat
1 egg: 5g fat
= 506g fat
Sliced into 12 = 11g carbs, 42g fat
Sliced into 8 = 17g carbs, 63g fat
Enjoy! :D
Using a 9 inch cake dish, this can serve 12 people (or 8 if you want an extra big slice).
Ingredients (base) - could be replaced with a pork rind flour base
1/4 cup tapioca flour
1/2 cup amaranth flour (or something similar)
50g salted butter
2 table spoons of xylotol
1 egg
1 tea spoon of apple cider vinegar
1 table spoon of water
Method (base)
Mix the flours and xylotol in a bowl.
Add the butter and chop/mix in, I tend to use my hands to squish the butter into the flour. After a few minutes the mixture will become a bit softer.
Add the egg, water and apple cider vinager and mix thoroughly. Form into a ball, cover and let sit in the fridge for 20 minutes.
Grease the cake tin with a little butter. You should be able to roll the dough at this point, but I tend to just loosely press it into shape in the tin.
Bake in a preheated over on 180oC for 10-20 minutes depending on how crisp you want it.
Remove from the over, set aside on a rack to cool.
Ingredients (middle)
11 egg yokes
1 level table spoon of xylotol
500g unsalted butter
Gelatin (enough to set 1 pint of water)
500ml water
1/4 cup of tapioca flour
Large pinch of salt
For a slightly sour/tart cheesecake (i.e. cream cheese style)
2 tea spoons of malic acid powder
1 tea spoon of vitamin c powder
For a slightly more cheesey flavour
2 tea spoons of choline bitartrate powder
Method (middle)
Separate the eggs yokes.
Melt the butter in a large saucepan on a low heat.
Fill a sink with cold water so that the large saucepan can sit in it without getting water in.
In a smaller saucepan add 250ml of boiling water, stir in the xylotol and gelatine, once thoroughly mixed add to the fully melted butter.
Stir it mixes (I tend to do this by eye, but for those that prefer temperatures it needs to be over 50oC).
Remove from the heat, drizzle in the egg yokes whilst whisking (hand whisk preferably). Place back on the heat (slowly raise the temperature) and whisk until it starts to thicken/change colour (around 70oC?) - whisk like this for a few minutes. If it starts to boil/separate take it off the heat and place in the sink of cold water, whisk forcefully for a minute or two. Place saucepan to one side.
In a small saucepan add the flour, salt, any flavoring of your choice, and 250ml of boiling water. Stir rapidly and heat very gently until it becomes a paste, remove from the heat. Keep stirring as it thickens for a minute or two more.
Add the paste to the fat bomb mix, and stir until you can stir smoothly. Place the saucepan in the sink and whisk at a moderate speed until the mixture is near room temperature.
The pastry base/cake tin should be cool enough to add the mixture to it now. Place in the freezer if you want to add the topping quickly (will take around 20 minutes to set firm enough - don't freeze it!), or the fridge if you have a bit more time (about an hour and half to set firm enough).
Ingredients (topping)
2 cup berries
1 level table spoon xylotol
400ml water
Gelatin (enough to set 1 pint)
In a saucepan place the berries and water. Bring to a gentle simmer and stir occasionally for 15 minutes.
Remove from the heat and stir in the xylotol and gelatin thoroughly.
The cheesecake should be firm to the touch, pour on the topping. Topping should be set firm within an hour and half in the fridge.
The center will need an hour or two to balance the flour/moisture.
Carbs/fat
Total carbs:
1/2 cup tapioca flour: 52g carbs
1/2 cup amaranth flour: 40g carbs
4 table spoons xyltol: 10g carbs
2 cups of berries: 34g carbs (depending on berries - I used a black forest berry mix)
= 137g carbs
Total fat:
550g butter: 451g fat
11 yokes: 50g fat
1 egg: 5g fat
= 506g fat
Sliced into 12 = 11g carbs, 42g fat
Sliced into 8 = 17g carbs, 63g fat
Enjoy! :D
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Holy scrumptiousness Batman! That looks amazing! Way to go Redfox!
, thank you for the recipe Redfox!!
