Mango Macadamia Cheesecake
Spring is here...and what better way to celebrate than to make this beautifully indulgent Mango Macadamia Cheesecake. With under 5g of carbs per serving, it's the ultimate keto treat that tastes too good to be true!
1 premade Keto Cheesecake Base
1/3 cup erythritol (75g)
Ensure you have your premade base ready to go or make this Cheesecake Base first.
Place gelatin & 1/4 cup of boiling water into a bowl, stir to combine then allow to soften whilst you prepare the rest of the filling.
Using a stand or electric beaters, in a bowl add the cream cheese and sweetener and beat to soften and combine, scraping down sides regularly. Gradually pour in the cream, beating as you go.
Using a fork, whisk the gelatin mix to ensure no lumps, then slowly pour into the cream cheese mix, beating slowly as you go. (scraping down sides)
Once well combined, light and fluffy, turn mixer off, remove bowl and stir through the mashed mango by hand.
Pour the cheesecake filling onto the cooled cheesecake base still in the tin and chill for a minimum of 2 hrs.
Sprinkle the chopped and toasted macadamias on top of the chilled cheesecake and garnish with extra slices of mango or your favourite summer fruits (optional)
Store cheesecake in the fridge for up to 5 days in an airtight container.
Stir 1/2 cup of chopped macadamias through the cheesecake filling for extra nuttiness! You can switch to low-fat cream cheese if you want to drop the fat a little.
Macros do not include toppings
Calories 264, Protein 6.6 grams, Fat 24.8 grams, Saturated Fat 12.3 grams, Carbs 3.1 grams, Sugar 3.1 grams, Sodium 113 milligrams
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