Low-carb blueberry cheesecake in a glass

Low-carb blueberry cheesecake in a glass with almond flour, quark and blueberries. Ready in 15 minutes, with 280 kcal and 18 g protein per serving.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 12 g

Ingredients

• 50g almond flour
• 1 tbsp butter
• 200g low-fat quark
• 1 tbsp honey
• 100g blueberries

Method

1. Melt the butter, mix it with the almond flour into a crumbly mixture and press it into the bottom of two glasses.
2. Stir the low-fat quark with the honey into a smooth cream.
3. Spoon the quark mixture onto the almond base without breaking it up.
4. Wash the blueberries and scatter them thickly over the quark cream.
5. Keep the glasses in the fridge until serving so the base firms up again.

Good to know

Cheesecake doesn't need long baking. The combination of almonds, quark and berries tastes great and brings a good helping of protein.

Swaps

Blueberries → raspberries (any kind of berry works brilliantly here, and raspberries have even fewer carbs).

Cooking tips

Use blanched almond flour without the skins for the base. It's finer and comes closest to the look of real shortcrust pastry.

Storage

This is great made the evening before, so the cream can release a little moisture into the base.

Allergens

Contains milk and tree nuts. Completely gluten-free.