A creamy rich dessert that can be served on its own or with some berries for some extra class.
10-12 servings, 10g carbs per serve (10 serves) (makes a 22cm/9in cheesecake)
|1 tbspn||coconut flour||10g|
|70g/2 1/2oz||unsalted butter melted||0g|
|Equivalent to ¼ cup sugar substitute||0g|
|2 tspn||coconut flour extra||5g|
|1||Zest of lemon finely grated||0g|
|1||Juice of lemon (about 60 ml/2fl oz)||2g|
|Berries to serve|
Total Carb 32g plus berries. 12 servings is 2.7g carb each plus berries.
Preheat over to 160°C or 320°F
Line base of a 22cm/9in spring-form cake tin with non-stick paper. Lightly grease sides of pan with butter.
Process nuts in a small food processor until very fine crumbs…(You may need to do this in batches)
**NOTE….be careful or you will end up with nut butter !!
In a medium mixing bowl combine nut crumbs & the 1 tbspn coconut flour & mix well. Add melted butter & mix until evenly combined.
Press mixture firmly & evenly over base of pan. Put in fridge while you prepare filling.
Cream cheese can be softened in microwave oven on low for a minute or more so it can be easily beaten.
Beat cream cheese & sugar substitute until smooth. Add eggs & beat until smooth, then add coconut flour, lemon juice & zest & mix until combined.
Pour mixture into prepared base & smooth top & bake for 50 -60 minutes until just set & centre wobbles slightly.
Allow to cool & then serve with fresh or thawed frozen berries & whipped cream.
Variation : scatter base with fresh berries before pouring over cheesecake mixture
Originally posted 2017-09-11 17:01:11.