Low-Carb Cheesecake
Ingredients
- 1 cup almond meal
- 1/4 cup coconut
- 125 g melted butter
- 2 teaspoons vanilla essence
- 3 eggs
- 1/4 cup Splenda granular, sugar substitute (artificial)
- 750 g cream cheese
- 1/4 cup sour cream
- 1 teaspoon vanilla essence
- 3 tablespoons lemon juice
- 2 tablespoons orange juice or 2 tablespoons mandarin juice
- 1/2 cup sugar substitute
- 3 eggs
Instructions
- Base: Melt butter and blend the rest of the ingredients.
- Pour into cake tin and cook for 30 minutes on 180°F.
- Once cooked allow to cool.
- Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
- Once you’ve reached a smooth and creamy texture blend in one at a time the eggs.
- Pour mixture onto base.
- Decorate with strawberries.
- As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
- Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
- It really is a yummy treat.
