{"id":998,"date":"2017-07-02T17:35:24","date_gmt":"2017-07-02T17:35:24","guid":{"rendered":"https:\/\/bkplow.clictresdemaio.com\/?p=998"},"modified":"2024-11-12T09:00:51","modified_gmt":"2024-11-12T12:00:51","slug":"queijadinha-low-carb","status":"publish","type":"post","link":"https:\/\/low-carbdiet.com\/en\/sobremesas\/queijadinha-low-carb\/","title":{"rendered":"Low carb cheesecake for your breakfast"},"content":{"rendered":"

Before we talk about low carb cheesecake<\/strong>, we will show you step by step how to make homemade coconut milk to be used in this low carb dessert<\/strong> and use the grated coconut pulp to prepare the low carb cheesecake.<\/strong><\/p>\n

Step by step guide to making homemade coconut milk and preparing low carb cheesecake<\/h2>\n

Ingredients:<\/p>\n

1 dried coconut<\/p>\n

1 liter of warm mineral water (filtered)<\/p>\n

Preparation method:<\/p>\n

Pierce the coconut and remove the water. Break the coconut and place it in a hot oven for a few minutes. This will help the pulp to come off more easily. Use a knife to remove the pulp from the hard shell. You can use it like this, but I prefer the milk to be whiter, so I peel the coconut and cut it into small pieces. Place it in a blender with the warm water. Blend for about 3 minutes. Then pass it through a strainer or very fine sieve. This time I passed it through a tea strainer (it's super fine). But some people pass it through a cotton cloth and then squeeze it. It's ready to use.<\/p>\n

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Low carb cheesecake | Ingredients<\/h3>\n

100 grams of grated coconut (preferably the one left over from the coconut milk you made)<\/p>\n

50 grams of grated white cheese (but you can use any cheese you prefer)<\/p>\n

150 ml of homemade coconut milk (the one we just mentioned above)<\/p>\n

2 tablespoons of xylitol (but you can use whatever you prefer)<\/p>\n

2 eggs<\/p>\n

\u00bd tablespoon baking powder
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