Here’s an easy, low-carb, sopapilla cheesecake! Instead of a traditional crust, we will substitute a pork rind based dough. This means that you don’t have to blind bake a pie crust. You can pan-fry the layers instead. Then this dessert gets layered with a quick cheesecake. It’s topped with another layer of pan-fried dough, then a generous dusting of cinnamon and erythritol. I think you’ll love serving this dessert with a nice cup of hot coffee.
You will need about 30 minutes to create this, so this recipe is much faster then a full size cheesecake. There are no worries about cracking, or fussy baking and cooling techniques. Some of you may appreciate that there is no almond or coconut flour too. The sopapilla cheesecake recipes I’ve seen use crescent roll dough, or even just tortillas. That is no good if you’re keeping things keto. The pork rind based pancakes are a simple and low carb switch.
I think it’s best to let it completely cool before serving, but it’s also nice a little warm. (It’s just not as firm.) Try a dollop of this blackberry chipotle jam for a little added spice.
Yields 10 servings of Sopapilla Cheesecake
- 1 (4-ounce/95 g) bag snack style pork rinds
- 5 large eggs
- 1 ¼ cups water
- 4 tablespoons melted butter
- 2 tablespoons granulated erythritol*
- 1 tablespoon cinnamon*
- 2 (8-ounce) packages softened cream cheese
- 1/3 cup Swerve confectioners
- 2 teaspoons vanilla extract
* Mix granulated erythritol and cinnamon together.
1. Use a food processor to grind the pork rinds up into a fine powder. Preheat your oven to 350°F.
2. In a mixing bowl add the powdered pork rinds, 3 eggs, and water. Mix well.
3. Preheat a frying pan over medium heat. Add 1-2 tablespoons of butter. When it becomes hot and stops foaming, ladle a large scoop of the batter into the pan. Spread it out into a large pancake shape. Wait until the batter bubbles and is brown around the edges before carefully flipping. After the “tortilla” is cooked on both sides set it aside and start a new one in the pan. Continue until you use up all the batter, there will be about 4 pieces.
4. Brush the bottom of a 9-inch pie pan with melted butter, then add a piece of the cooked pork rind batter. Break up the other pieces to fully cover the edges, but make sure to reserve one for the top of the cake. Brush with melted butter and sprinkle liberally with the cinnamon/erythritol mixture. Bake for 5-10 minutes.
5. Use a hand mixer to blend the softened cream cheese, Swerve confectioners, remaining 2 eggs, and vanilla extract.
6. Spread the cheesecake mixture over the bottom crust.
7. Cut the remaining piece of cooked pork rind batter into wedges and arrange over the top. Sprinkle liberally with the cinnamon/erythritol mixture.
8. Bake for 20 minutes then allow to cool before serving.
This makes a total of 10 servings of Sopapilla Cheesecake. Each serving comes out to be 293.8 Calories, 26g Fats, 3.01g Net Carbs, and 11.44g Protein.
|Sopapilla Cheesecake||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|4 oz. bag (95 g) snack style pork rinds||542||33.92||0||0||0||54.28|
|5 large eggs||358||23.77||1.8||0||1.8||31.4|
|4 tablespoons melted butter||407||46.07||0.03||0||0.03||0.48|
|2 tablespoons granulated erythritol||0||0||0||0||0||0|
|1 tablespoon cinnamon||19||0.1||6.29||4.1||2.19||0.31|
|2 (8-ounce) packages cream cheese||1588||156.22||25.04||0||25.04||27.9|
|1/3 cup Swerve confectioners||0||0||0||0||0||0|
|2 teaspoons vanilla extract||24||0.01||1.06||0||1.06||0.01|