Living and sharing the Low Carb High Fat Lifestyle
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20120904-151737.jpg

Low carb blueberry cheesecake

      

September 4, 2012

I’ve made no-bake cheesecake in the past but this was my first attempt at a baked cheesecake. I think it came out really well.

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 8

Ingredients

Crust

2 tbs butter

1/2 cup almond flour

Cheesecake filling

2 8oz pkg cream cheese, softened

3 eggs

3/4 cup Splenda or liquid equiv

1 tsp vanilla extract

1 tsp almond extract

Topping

1/3 cup frozen blueberries

2-3 tbs water

A few sprinkled of xanthan gum

Directions

Crust

1Combine butter and almond flour and press into the bottom of a 8″ spring-form pan. Bake at 350 for 7-10 mins till slightly brown

Cheesecake Filling

1With a hand mixer combine cream cheese with eggs. Add extracts. Pour on top of cooled crust.

2Bake for 30-35 mins until golden around the sides and slightly firm in the center.

Topping

1Bring the berries and water to a simmer.

2Whisk mixture constantly while sprinkling in the xanthan gum until it thickens. I keep my xanthan gum in a salt shaker which helps prevent clumping, but also means I don’t have an exact measure. Prob less then 1/8 tsp.

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Nutrition Facts

Serving Size1/8
Calories210
Sodium333
Potassium31
Protein8
Cholesterol115
Sugar5
Total Fat16
Saturated Fat8
Monounsaturated Fat1
Total Carbohydrates6
Dietary Fiber1

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