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Cheesecake with Shortbread Crust
& Fresh Raspberries
Yield: 12 servings
Start to Finish: 5 hours
Nutrition Snapshot: 147 calories, 1 grams sugar,
2 grams fiber, 4 grams protein, 3 net carbs
Preferences: Gluten Free; Good Source of Riboflavin,
Manganese
Ingredients
3/4 cup almond flour
7 Tbsp. organic erythritol
1/2 tsp. stevia extract
5 Tbsp. organic butter, melted
1 pastured egg
1/2 teaspoon organic vanilla extract
3/4 cup organic sour cream
8 ounces organic cream cheese, softened
3/4 cup fresh organic raspberries
Preparation
1. Preheat oven to 350 degrees F.
2. First, make crust. Whisk together almond flour, 1 Tbsp. erythritol and 1/8 tsp. stevia. Mix in 4
Tbsp. melted butter and press into the bottom of a pie pan. Bake for 15 minutes, or until
golden brown around the edges. Let cool.
3. Reduce oven temperature to 325 degrees F.
4. In a small bowl, whisk together eggs, vanilla, sour cream, and remaining erythritol and stevia.
Beat cream cheese and remaining melted butter together until smooth. Add cream cheese
mixure to egg mixture and beat until smooth.
5. Pour cheesecake batter onto baked crust and transfer to oven.
6. Bake for 35 minutes using the water bath method. Remove from oven and let cool. Transfer
to oven and refrigerated 4 hours or until firm.
7. Top with fresh raspberries and serve.
Nutrition Information Per Serving
177 calories 16 g total fat, 8 g saturated fat, 0 g trans fat, 6 g monounsaturated fats, 2 g
polyunsaturated fats, 52 mg cholesterol, 16 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g sugars, 4
g
protein
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If you enjoy THIS recipe, there are dozens more JUST like it right HERE:
http://tinyurl.com/SugarFreeDessert
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