12 servings

DOUGH

180 gr oat flour

1 tsp baking powder

3 tbsp stevia powder or to taste

70 ml almond milk

½ tsp vanilla essence

1 beaten egg

30 ml coconut oil

CREAM

3 tbsp unflavored gelatin

8 tbsp water

300 gr cottage cheese

300 gr plain Greek yogurt, unsweetened, fat-free

6 tbsp stevia powder or to taste

1 tsp vanilla essence

juice of ½ lemon

zest of ½ lemon

APPLES

5 apples 

juice of ½ lemon

 4 tbsp stevia powder or to taste

2 tbsp ghee

½ tsp cinnamon or to taste

Preheat the oven to 350º F. Grease a 20 cm - round removable bottom mold, with a little coconut oil and line bottom with baking paper.

In a bowl add the flour, baking powder and stevia. Stir. Add the milk, vanilla, egg, oil and mix. Transfer the dough to the mold and bake for 7-10 minutes. Remove from oven and set aside.

Place the gelatin in a small pot, add the water and heat until melted. Let cool.

In a bowl, beat cottage cheese, yogurt, stevia, vanilla, lemon juice and zest with an immersion mixer. 

Add the gelatin little by little stirring constantly.

Pour cream over dough and refrigerate a few hours or until firm.

Peel and slice apples. In a pan place apples, stevia, ghee, lemon juice and cinnamon. Bring to medium-low heat for about 8 - 10 minutes or until soft. 

Arrange sliced apples in circle atop cheesecake and brush with remaining liquid. Refrigerate or serve at room temperature.

Per serving 100 gr

Cal: 186.9 P: 7.9 F: 7.6 Cb: 24.6