KETO CHEESECAKE
SERVINGS: 10 TO 12 TIME: I HOUR, 25 MINUTES INGREDIENTS: CRUST: 1 1/2 cups almond flour 1 packet stevia powder 5 tablespoons cultured butter, melted 1 teaspoon pure vanilla extract FILLING: 24 ounces cream cheese, softened 1 tablespoon stevia powder (about 5 packets) 1/2 cup coconut cream 2 eggs 1 teaspoon grated lemon zest SIMPLE BLUEBERRY TOPPING (OPTIONAL): 1 cup blueberries 5 to 6 drops liquid stevia DIRECTIONS: Preheat the oven to 350°F. In a small bowl, mix together the crust ingredients. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove and allow to cool. Reduce the oven temperature to 300°F. To make the filling, in a medium bowl, mix together the cream cheese and stevia. Slowly add the coconut cream until fully incorporated. Scrape down the sides of the bowl. Add the eggs, one at a time, while whisking. Add the lemon zest. Pour the cream cheese mixture into the springform pan on top of the crust. Bake for 1 hour. Remove from the oven and allow to cool completely. Cool in the fridge for 3 hours (or overnight). Do not try to remove the cake from the pan until it has been chilled. To make the optional topping, in a small saucepan over low heat, heat the blueberries and stevia together, and slightly mash the blueberries with a fork. Serve on top of the cheesecake. Make It Vegan FOR THE CRUST: Replace the butter with coconut oil. FOR THE FILLING: 16 ounces cashew-based vegan cream cheese 1 cup unsweetened coconut yogurt 1 teaspoon grated lemon zest 1 teaspoon lemon juice 1 tablespoon stevia powder (about 5 packets) 2 tablespoons coconut oil, melted In a medium bowl, whisk together all the filling ingredients until incorporated and creamy. Pour on top of the baked crust and freeze for about 1 hour. Once firm, it is ready to enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
