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Crispbread coconut cheesecake slices

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Ingredients for 1 servings:

  • 250 g low-fat curd cheese
  • 15 g coconut butter or desiccated coconut
  • 1 egg(s)
  • 10 g psyllium husks
  • some sweetener or sweetener of your choice
  • 8 slices of crispbread

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Mix the low-fat quark with coconut butter or desiccated coconut, egg, psyllium husks, and a little sweetener until thick. This mixture makes enough for four sandwiches. Spread the mixture on the crispbread of your choice to a thickness of about 1 cm. Place a second crispbread on top and wrap everything completely in aluminum foil. Bake at approximately 160°C (convection oven) for about 15-20 minutes. Then let the slices cool, unwrap them, and return them to the oven until the crispbreads are nice and crispy again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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