The best keto cheesecake recipe you’ll ever make: Kalamata Recipe

Cheesecake is one of my favorite desserts.

It’s super simple and quick to make.

There are so many variations to it, but here are my favorite ones.

Kalamato, the popular Portuguese cheesecake is also one of the most delicious cheesecakes out there.

You can also make this with an Italian-style crust, which makes it a little more interesting.

Kalampi is the Japanese-style cheesecake that I usually make, and I really like it.

This recipe is a little different than most because it’s made with white flour instead of the typical flour, but it’s still a really good choice.

I’m a big fan of the cream cheese frosting, but you can substitute the butter and sugar.

Kalamia is a sweet dessert, and it’s super easy to make too.

You’ll need: 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/8 teaspoon baking powder 1/3 cup milk 1 teaspoon vanilla extract 3 tablespoons unsalted butter, softened to room temperature 2 eggs 1 teaspoon lemon juice (or lemon zest) 2 tablespoons milk 2 teaspoons white sugar, packed 2 tablespoons unsweetened cocoa powder 1 teaspoon salt (for sprinkling) 1/16 teaspoon ground cinnamon Instructions In a bowl, combine the flour, salt, baking powder, milk, vanilla, and sugar until the flour is smooth.

Add the eggs and stir until incorporated.

Add milk, and stir again until the mixture is smooth and creamy.

Divide the batter evenly between 8 baking sheets.

Roll the batter into a 1/5-inch thick circle, and place it in the refrigerator for 30 minutes.

After 30 minutes, remove the dough from the refrigerator.

Repeat with the remaining batter.

Remove the crust from the baking sheet.

Sprinkle with the cinnamon.

Refrigerate for 5 minutes before you begin the crust filling.

Heat a nonstick skillet over medium-high heat.

Dip the crust in the melted butter, and then in the flour mixture.

Cook until golden brown, about 3 minutes.

Remove from the heat and set aside.

Roll a 1-inch piece of parchment paper around the edges of the prepared cheesecake, then use a fork to press down the crust to make a well in the center.

Spray the edges with the reserved butter, then sprinkle with the powdered sugar.

Bake the cheesecake for 20 to 25 minutes, until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.

Remove and cool on a wire rack.

Frost with powdered sugar if desired.

Recipe Notes This recipe does not contain any nuts.

To make it vegan, add 2 tablespoons of vegan milk to the milk mixture, and blend.

You could also add a pinch of almond butter.

This makes a savory cheesecake with just a hint of sweetness.

Nutrition Facts Kalamatta Cheesecake Recipe Amount Per Serving Calories 280 Calories from Fat 72 % Daily Value* Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 80mg 19% Sodium 30mg 1% Potassium 260mg 6% Total Carbohydrates 18g 6% Dietary Fiber 4g 16% Sugars 2g Protein 4g 8.6% Vitamin A 2.7% Vitamin C 5.4% Calcium 5.5% Iron 6.6 % * Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer

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