Spinach Walnut Pesto and Sun-Dried Tomato Cheese Torta - Keto Low Carb Recipe
Servings: 24 servings
This layered cheese torta is great for special occasions or the holidays! Full of flavorful and keto friendly ingredients, it's sure to be a crowd pleaser.
Ingredients
Spinach Walnut Pesto
Fillings
- 10 ounces goat cheese, softened, herbed, split in 5 ounce portions
- 8 ounces mascarpone cheese, softened
- 8 ½ ounces sun dried tomatoes, jar, in olive oil
Instructions
- Remove goat cheese from the refrigerator and allow to soften at room temperature for an hour. Mascarpone can soften at room temperature for 30 minutes.
- Lightly oil a springform pan.
- Spread half (5 ounces) of the goat cheese on the bottom of the springform.
- If desired, place the springform in the freezer or refrigerator in between cheese layers to allow to harden and make spreading the next layer easier.
- Add a third of the pesto on top of the goat cheese.
- Add half of the mascarpone cheese layer.
- Add half of the sun-dried tomatoes
- Add the rest of the mascarpone cheese.
- Add the second third of the pesto.
- Add the rest of the goat cheese (5 ounces).
- Add the final third of the pesto.
- Add the last half of the sundried tomatoes.
- Chill until ready to be served. This can be made a day or two in advance but should be allowed to sit at room temperature for at least 30 minutes prior to serving for the best flavor.
Nutrition
Calories: 193kcalCarbohydrates: 2gProtein: 4gFat: 17gFiber: 1g