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Yes, you heard it right! It is called "Burnt" cheesecake, originated from San Sebastian, in the Basque country (you will find the original Basque Burnt Cheesecake at La Viña bar). What started off as a mistake in the kitchen is now a big hit around the world and it is also known as one of the best cheesecake in the world.
This cheesecake is crust-less and baked at a higher temperature so the batter's edges caramelize into a natural crust. The burnt top gives the cake a rich caramelize flavor....truly a heavenly cheesecake!  
The cake is a cross between a flan and a slice of New York cheesecake!
I have been searching for the keto-version of the cake but to no avail so I tweaked the regular recipe to make it keto-friendly, guilt-free enjoyment for myself. We will be using lots of cream cheese (yay!!) and heavy cream to make the texture more creamier and richer. 
This cake (Keto Burnt Cheesecake) has been approved by my family members and neighbors too...! (they consist of keto-er and non-ketoer)
Few tips from The Almost Famous Mom so you can have maximum enjoyment of Keto Burnt Cheesecake:
  • Make sure the cream cheese is at room temperature! 
  • No kidding! The temperature is high for this cake!
  • Don't be stingy with the baking paper when lining the cake pan! 
  • Be sure to leave it to cool completely before attempting to peel the cake away from the baking paper! 
  • Taste-testing: The cake will taste more like flan (hmmm...souffle-like) if you eat it when it is warm / cooled (but not chilled)
  • Chill the cake for at least few hours (8 hours or so) to allow it to set completely! The cake will taste more creamier and less flan-like texture - it's really worth the wait! 
Keto Burnt Cheesecake
(serving: 7-inch cake)
500 gm Cream Cheese (room temperature)
70 gm Monk Fruit Sweetener (or any sweetener of your choice; you may adjust the sweetness to your liking)
200 ml Heavy Cream (Whipping Cream)
3 Large Eggs (room temperature)
18 gm Almond Flour 
1 tsp Vanilla Extract (optional)

  1. Preheat oven to 200°C. Prepare a 7-inch cake pan by lining it with baking paper, making sure the paper extends about 2 inches above the top of the pan.
  2. Using an electric mixer, cream together cream cheese and sweetener until creamy and smooth.
  3. Add eggs, one at a time, make sure to scrap the side of the bowl to mix it well.
  4. Add heavy cream and vanilla extract (if using) and beat until well incorporated.
  5. Using a spatula, fold in the almond flour.
  6. Pour batter into the prepared pan, gently tap the pan to release any trapped air bubbles.
  7. Place the pan in the center of the oven and let it bake for 50-60 minutes or until the top is nicely burnt / dark brown. (Tips: the cake is done when the center is set to touch)
  8. Keep in mind the cake will sink while cooling. Allow the cake to cool completely and serve! (I prefer to chill the cake for at least 8 hours for best taste)
**Updated on July 14, 2019
***First Published on October 21, 2019
What's biscotti?
The original meaning of Biscotti is "twice baked", which is precisely how these cookies are made. It is a unique process to make biscotti as the cookies are baked twice. Biscotti is a traditional Italian cookie.
Biscotti are usually crunchy and it is best dipped in a warm beverage such as coffee or team when eaten. The best part of biscotti.....it can be stored for a long time in an airtight container.

😁😁(ps: Biscotti have a bad reputation for being so hard they will crack a tooth...haha!)
Low Carb Biscotti
(Serving: 30 pieces)

100gm Almond Flour
117gm Whey Protein (unflavoured, unsweetened)
4 tbsp Monk Fruit Sweetener
1 tbsp Baking Powder
1/2 tsp Xanthan Gum
1 tsp Agar-Agar Powder (gelatin powder)
2 tsp Cinnamon Powder
3 Eggs
1 tsp Vanilla Extract
40gm Butter (melted)
1/2 cup Chopped Nuts


  1. Preheat oven at 180°C. Line the baking tray with baking paper.
  2. In a large mixing bowl, combine all the dry ingredients and whisk the ingredients together thoroughly.
  3. Combine the eggs, vanilla extract and melted butter in a small mixing bowl, whisk together.
  4. Add the wet ingredients into the dry ingredients and use a spatula to stir the ingredients together. 
  5. Stir in the chopped nuts and mix well to combine. The dough will be sticky.
  6. Split the dough into two portions and shape into a log on the tray lined with baking paper.
  7. Bake for 30-35 minutes. Allow the logs to cool for 15 minutes.
  8. Reduce the oven temperature to 160°C.
  9. Slice the logs into strips about 1/2" (1.25cm) thick. Arrange the strips on the baking tray and bake at 160°C. for 8 minutes, flip each piece over and bake for another 8-10 minutes.
  10. Remove from oven and let it cool completely.
  11. Once completely cooled, store biscotti in an airtight container at room temperature. 
Pengat Labu (Pumpkin in Coconut Cream) is a famous sweet dessert among the Nyonya/Peranakan.
This coconut cream dessert which commonly contains pumpkin and tapioca pearls (sago) since today I'm cooking the low-carb version so I have omitted the tapioca pearls.

Who can resist a bowl of creamy pumpkin dessert, it is so versatile that you can have it warm on a rainy day or chill it in the refrigerator and serve it on hot afternoon.
This is one of the always-go-to recipe because I love the creaminess that comes from the coconut cream and softened pumpkin - what a perfect match!

This dessert is really simple to cook, so let's get started!
Pengat Labu (Pumpkin in Coconut Cream)
(Serves: 3)
400 gm Pumpkin
1 tsp Salt
1 small pack of Coconut Cream (160ml - 200ml)
3 tbsp Monk Fruit Sweetener (optional)

*Toppings (optional):
 Cacao Nibs
 Toasted Coconut Flakes


  1. Cut pumpkin into cubes (with or without skin).
  2. Place pumpkin cubes, salt and sweetener in a pot and cover with water. 
  3. Cook in low-medium heat until the pumpkin cubes are tender but not too soft or mushy.
  4. Remove the pot from heat.
  5. Optional step: Remove 1/3 of the water to create a thick and creamy coconut soup.
  6. Gently stir in the coconut cream.
  7. Serve it warm or cold (chill in the refrigerator)
This Chocolate - Coconut Pound Cake is rich, tender and moist - best of all - it is a low-carb treats!
Absolutely a perfect decadent chocolaty and coconuty dessert!

This yummy cake reminds me of the old-school chocolate butter pound cake...oh heavenly! The desiccated coconut gives the cake a toasty-nutty flavour, truly amazing.

If you are looking for an easy and delicious low-carb dessert, this Chocolate - Coconut Pound Cake will be your go-to recipe! Definitely a hit for chocolate-lovers, coconut-lovers, and cake-lovers....minus the guilt because it is low in carb!
Chocolate - Coconut Pound Cake (Keto / LCHF)
(serving: loaf pan 8" x 4")

*Dry Ingredients*
70 gm Coconut Flour
40 gm Monk Fruit Sweetener (or any sweetener of your choice, you may adjust the sweetness to your liking)
25 gm Unsweetened Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Xanthan Gum
1/2 tsp Instant Coffee (optional)

*Wet Ingredients*
6 Large Eggs
1 tsp Vanilla Extract
2 tsp Apple Cider Vinegar (or white vinegar)
1/2 tsp Liquid Stevia (optional)

*Butter-Choc Batter*
115 gm Butter
30 gm Lindt 90% Cocoa Bar (chopped)

*Topping (optional)*
1 tbsp Desiccated Coconut


  1. Preheat oven to 180°C. Line the loaf pan (size: 8" x 4") with baking parchment.
  2. Place the Butter-Choc Batter ingredients in a microwave-proof bowl and microwave for 40 seconds on High. Stir to ensure all butter and chocolate are melted, set aside to cool.
  3. In a large bowl, combine all dry ingredients and mix thoroughly with a whisk. Set aside.
  4. Combine all wet ingredients in a medium-bowl, gently whisk it to mix.
  5. Using a whisk, add the wet ingredients into the dry ingredients mixture. Mix gently and add the butter-choc batter, continue to mix until well-combined.
  6. Pour the batter into the prepared pan, gently tap to release the air bubbles and smooth the top with a spatula.
  7. Sprinkle the top with desiccated coconut.
  8. Bake at 180°C for 20 minutes, then cover loosely with aluminium foil and continue baking for additional 10-15 minutes or until the center is set (skewer test comes out clean).
  9. Remove the pan from oven and place a slightly damp tea towel over the cake for about 20 minutes - this will make the cake moist. 
Adapted from Low Carb Maven
I always love a slice of a rich and creamy cheesecake and this Low Carb Marble Cheesecake is absolutely a go-to recipe - definitely a keeper.

This Low Carb Marble Cheesecake is so creamy and full of flavour, and knowing that it is a low carb, no sugar, wheat-free, grain-free, gluten-free cheesecake, I can enjoy without guilt!
What to expect from this cake? Okay here is the deal, this is a rich baked cheesecake with a decent chocolate swirl and crumbly almond-coconut crusty base.
The marble-effect gives the cake a beautiful touch and added a twist on traditional cheesecake. I'm sure you will be getting lots of "oohs" and "aahs" if you bake this for one of your party - a great showstopper dessert!
Low Carb Marble Cheesecake
(serving: 7-inch cake)

64 gm Almond Flour
37 gm Coconut Flour
40 gm Butter 
1 tbsp Egg (beaten)

250 gm Cream Cheese (softened, at room temperature)
50 gm Monk Fruit Sweetener (or any sweetener of your choice, you may adjust the sweetness to your liking)
3 tbsp Milk Kefir (you may use Sour Cream)
1 tsp Vanilla Extract
1 Egg
1 tbsp Cocoa Powder

  1. Preheat oven to 160°C. Prepare the pan by lining it with baking parchment.
  2. For the crust: In a large bowl, combine the almond flour, coconut flour and butter. Rub the butter and flour to form a crumbly-dough and add in beaten egg. Continue to mix until well combined. Press into a 7-inch pan, pushing the crumbs to cover the pan. Bake the crust at 160°C for 10-12 minutes. Once it's done, set aside to cool.
  3. For the filling: In a large bowl, beat the cream cheese with an electric mixer until just softened. Add sweetener, milk kefir (or sour cream), vanilla extract and egg, and continue beating on medium speed until light and fluffy. 
  4. Remove about 1/3 cup (or more if you prefer more chocolatey marble effect) of the cream cheese mixture into another bowl. Add the cocoa powder and stir until well combined.
  5. Pour the "white" cream cheese mixture into the baked crust, gently tap on the pan. 
  6. Randomly place few dollops of chocolate mixture and use a knife/skewer to gently swirl the mixture to create the marble-effect. (Tips: Just swirl it, do not mix)
  7. Bake at 160°C for 35 minutes. Remove from oven and let it cool to room temperature. Serve at room temperature or chilled (refrigerate for several hours).