Tuesday, July 8, 2014

No compromise cheesecake!

I've gotten used to adjusting my expectations when it comes to diet desserts. I love the keto fat bombs that we've been making, but as delicious as they are, they are not the same as good old sugary candy. It's not a flavor issue, it's more of a texture thing. I wasn't sure what to expect when Kent told me about this cheesecake recipe. I was worried that it would seem fluffy and fake. I am very pleased to say that it seems like normal New York cheesecake- nice and dense and decadent! Not only is this cheesecake sugar free and low carb, it also happens to be gluten free! I have a feeling this will be a holiday standby for here on out.
Right on the money!
Individual Keto Cheesecakes

1/2 stick of unsalted butter (410 cals, 0 carbs)
1 cup almond meal (720 cals, 8 net carbs)
2- 8 oz packages of softened cream cheese (1600 cals, 16 carbs)
1/2 cup of Splenda, plus 1 Tablespoon (0 cals, 0 carbs)
1/4 cup of granulated stevia (0 cals, 0 carbs)
2 tsp vanilla (0 cals, 0 carbs)
2 eggs (148 cals, 1 carb)

(239 calories, 2.08 carbs per cheesecake)

Preheat oven to 350 degrees. Place paper muffin liners in a 12 cup muffin tin. In a microwave safe bowl, melt the butter. Add the almond meal and the tablespoon of Splenda, and stir to combine. Divide this mixture into 12 spoonfuls and place one spoonful in each muffin cup. Using an oiled shot glass, press it down to cover the bottom of each liner. In a stand or hand mixer, combine eggs, Splenda and stevia, vanilla, and cream cheese. Mix on low to combine, then increase speed to remove lumps and make smooth. Spoon filling into each muffin cup, and smooth tops with a spoon. Bake for 17 minutes. The tops will not brown, but they will slightly puff up and crack. Refrigerate for at least 2 hours before eating.

We topped ours with diced strawberries and whipped cream, which will add a couple more carbs. Other stir in ideas or toppings could be blueberries, raspberries, shaved Choco Perfection chocolate bars, or citrus zest. I saw on Pinterest that someone suggested making your own almond meal using almonds dusted with cocoa powder. You could also just add cocoa powder to the regular almond meal mixture. This is a great base recipe that will work with a lot of variations. Now, the hardest part will be controling ourselves, so that we can each eat one of these every night for the rest of the week!

No comments:

Post a Comment

We'd love to hear what you think! But no spamming, and be polite. Make your mama proud.