Christmas on diet

Do you smell the freshly baked cheesecake at the thought of Christmas? Do you think about borscht, dumplings, and all the other delicacies, but you are on a diet and don’t want to break it? Nothing is lost! As every year, we have special recipes for low carb/keto dishes from our dietitian! Holidays can be delicious and healthy, check it out!

Keto cheesecake

Preheat oven to 175 ° C. Grease a baking sheet and line with parchment paper. Melt the butter, remove from the heat and add almond flour, xylitol, and vanilla. Mix the dough thoroughly and place on a baking tray. Bake for 8 minutes until the dough is slightly golden. Set aside and let it cool down while preparing the cheese mass. Stir in the cream cheese, sour cream, eggs, vanilla, and xylitol. Pour the mixture onto a pre-baked cake. Raise the oven temperature to 200 ° C and bake for 15 minutes. Lower the temperature to 110 ° C and bake for another 45-60 minutes. Turn off the oven and let it cool down. Remove cheesecake from the oven when it’s completely cooled and place in the refrigerator overnight. Serve with fresh blueberries or lingonberries. Divide into 12 servings.



Weight [g] Home measurment

Almond flour






2 tablespoons

Vanilla extract


1/2 teaspoon

Cream cheese (e.g. Philadephia)


Heavy cream, 36% fat


Whole chicken eggs


2 (weight class M)

Chicken egg yolk

 1 (weight class M)

American blueberries 50


Spinach roulade with salmon
Put the frozen spinach in a dry, pre-heated non-stick pan. Heat the spinach stirring frequently, until thawed. Add the pressed garlic and cook until the water evaporates completely, add salt. Transfer spinach to a bowl and set aside to cool. Take chicken eggs, separate whites from yolks, add yolks to the spinach, and blend until smooth. Whip the egg whites in a bowl until stiff (with a pinch of salt). Add to the spinach and gently mix it with a spatula so that the foam does not collapse. Cover the large plate (37 x 25) with baking paper, put the mixture in, even its surface, and bake for 15 minutes at 180 ° C. Prepare a cling film, put it over a lukewarm cake, flip it (so that the paper is on top) and remove it gently. Use a wide knife to spread the Almette cheese over the entire surface, use a thin layer of horseradish (you can simply mix it with the cheese beforehand), sprinkle with black sesame. Arrange the salmon. Roll the whole dough tightly along the longer side, then wrap in cling film to make a candy shape (twist the ends). Put it in the fridge for a few hours so that the roulade gets the desired flavor and shape.
Product  Weight[g] 

Home measurement

Chopped spinach, frozen


Whole chicken eggs


4  (weight class M)

Smoked salmon, sliced


3 packs

Almette cream cheese


2 packs

Sesame, dried and shelled seeds


3 tablespoons

Horseradish in a jar


2 tablespoons



3 cloves