Carrot keto cheesecake

This keto dessert combines the flavors of two desserts - carrot cake and classic cheesecake. The result is a creamy, soft and crunchy pie without gluten and sugar. Garnish the top of the pie with ground nuts, ganache, and creamy icing for a birthday cake.

Ingredients

• Creamy filling
• 450 gr softened cream cheese
• ¾ glass of erythritol
• 3 pcs. chicken eggs
• 1 tea spoon. vanilla extract
• Carrot filler
• 100 g grated raw carrots
• ½ cup melted coconut oil
• ¾ a glass of erythritol or another sweetener of your choice
• ¼ a glass of sugar substitute Lacanato Golden or other brown sugar of your choice
• 1 cup coconut flour
• ½ cup whey protein isolate
• 1 tea spoon. soda
• 1 tea spoon. cinnamon
• ¼ tea. spoon. salt
• 250 g egg whites
• Ganache (if using)
• ½ glass of cream 10%
• 3 table. spoon. sugar substitute Lacanato Golden or other brown sugar of your choice
• 1 tea spoon. vanilla extract

Directions

1. Preheat oven to 180 degrees Celsius. Grease a 23 cm spring pan and wrap the bottom with aluminum foil to keep liquid from flowing out of the edges of the pan.
2. Fill a separate large baking dish or baking tray with about 0.5 cm of water. Set aside.
3. In a bowl, whisk coconut oil, brown sugar, egg whites, and vanilla until combined.
4. Add coconut flour, whey protein isolate (or 1.5 cups almond flour), baking soda, and cinnamon. Whisk until smooth, then add the grated carrots and stir.
5. Place half of the carrot cake filling into a mold, flatten and press firmly. Place in the oven for 10 minutes (no water bath). Remove from oven and let cool.
6. While the carrot crust is cooking, fill the cheesecake filling. Whisk the cream cheese and sweetener using a mixer. After mixing, add eggs and vanilla, beat again until smooth.
7. When the crust has cooled slightly, place half of the creamy cheese filling on the crust and flatten.
8. Spoon the remaining carrot dough over the cream cheese layer until the dough is completely used up. Do not level this filling, but evenly distribute the "slides" of dough over the entire surface.
9. Gently pour the remaining cheese cream over the carrot filling. Shake the skillet lightly to distribute the cream cheese evenly over the carrot cake.
10. Place the cheesecake pan in a prepared baking sheet with water and place in the oven for 60-70 minutes.
11. When the cheesecake is done, remove it from the oven and cover with a towel. This will prevent the top of the cheesecake from cracking. Let the cheesecake cool at room temperature (at least 1 hour).
12. When the cheesecake has cooled, prepare the caramel ganache. Place all ganache ingredients (except vanilla) in a small saucepan. Bring to a boil, then reduce heat, simmer for 15-20 minutes, or until mixture thickens. Then remove from heat, add vanilla and stir. Let the mixture cool slightly.
13. To decorate the cheesecake, gently lift it out of the mold. Take a caramel ganache and pour it over the cheesecake so that it drips down the sides. Garnish with chopped nuts.
14. Place the cheesecake in the refrigerator and let cool for at least 3 hours.