Savoury Keto Cheesecake – The easier version in a bundt pan
Savoury Keto Cheesecake was already a star here on Greek Gose Keto. However, that recipe is quite complicated and requires many more kinds of cheese. Also, it calls for patience and time. I wanted to work on that recipe and reduce the preparation time. Also, I wanted to make it with common ingredients which we always have in the fridge.
Let’s quickly remember why we always talk about goat dairy
There’s rarely a person on this planet that dislikes cheese. When it comes to Ketonians, things go even deeper. Cheese is the only thing that helped some of the beginners to stick with Keto. However, please have in mind – not every cheese is quite healthy! Especially not if you will use enormous amounts of it every day.
In the beginning, it’s a great comfort knowing that you will be capable to maintain your passionate relationship with cheese. The problem is, many of Ketonians still keep buying the unhealthy industrial versions. We have to remember, those often have more unhealthy ingredients than actual vitamins and minerals.
How to choose wisely?
Cheese labels are complicated and the contemporary industry knows how to trick you! You will usually see a gluten-free label on cheese. How clever. Cheese shouldn’t contain gluten in the first place. Well, it’s because the industry sometimes adds starch to make cheese thick. Shocking, isn’t it?
Moreover, they just love combining various stabilisers, gummifiers (I invented this word), thickeners and additional artificial ingredients. Good oldfashioned cheese production is as rare as Astatine. Well, it’s maybe a joke, but it could be as rare as Astatine if the modern industry continues destroying cheese production!
Cow’s milk cheese in the modern world – No thanks!
If you are a Greek Goes Keto follower and you keep watching our LIVE videos, then you presumably know we keep talking about goat dairy! The truth is, in the western world, cow’s milk is overproduced, industrialised, hormone-aided and it’s full of lactose and A1 casein. This kind of casein is extensively present in today’s cow’s milk. Unfortunately, this type of casein helps in promoting inflammation and inadequate digestion.
A1 Casein is the main reason we keep asking Ketonians to switch to goat, sheep and buffalo dairy for optimal health!
Goat, sheep and buffalo milk contain A2 casein, which is not inflammatory and less likely to cause digestive problems than the A1 casein found in cow’s milk
Please don’t fall for a 90 second anything
Another thing you might know about us is that we don’t support the usage of the microwave oven! Each microwave oven features a magnetron, a tube in which electrons operate on a magnetic and electric field to produce a microwave radius of approximately 2450 MHz or 2.45 GHz. This microwave emission affects the molecules in the food. All wave energy shifts the polarity from positive to negative, with each wave cycle. In the microwave ovens, polarity switches happen million times each second.
Baking with grass-fed beef gelatine
Just like with the previous recipe for a flourless savoury cheesecake, this recipe includes only the Carnivore ingredients ;). Eggs, cheese, yoghurt, gelatine. Of course, you can skip the psyllium sprinkled on the bundt pan if your pan is non-stick coated. Also, if you bake it in a silicone mould, you will not even have to grease the mould.
The savoury Keto cheesecake prepared this way will be chewy but nice in texture. Especially if you eat it a day after it was prepared. Gelatine in baked goodies works as a binding agent but it doesn’t allow the batter to grow a lot. However, the amount of collagen added to this tasty savoury cake will be beneficial to anyone!
Let’s get to work 😉
Savoury Keto Cheesecake in a Bundt
4
servings30
minutes40
minutes300
kcalIngredients
4 large eggs – pasture-raised
28g (1 oz) grass-fed beef gelatine
50 ml (1.7 fl oz) water
300g (10.5 oz) Greek goat/sheep yoghurt
1 tsp baking powder
1 tsp sea salt
1/2 tsp mahlep (or any spice of your choice)
500g (17.6 oz) semi-hard goat cheese, grated
Directions
- Beat the eggs at high speed for at least 4 minutes until you get a fluffy consistency.
- Mix gelatine with water and add it to the eggs. Let your mixer unify it.
- Add goat or sheep yoghurt and keep mixing.
- Add baking powder, sea salt and mahlep (or any spice of your choice) and keep mixing.
- Now slowly, spoon by spoon, keep adding grated goat cheese. Mix until it’s nicely unified.
- Grease the bundt pan and sprinkle with some Keto friendly-flour. You don’t have to do this if you are using a silicone mould.
- Bake at 170ºC (340ºF) for 50 minutes.
- Serve when the cheesecake is cooled down at least halfway.
Recipe Video
Notes
- You will notice that the slice of this cake contains 8.8g of protein. This is mainly due to gelatine content.
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