On May 11, 2014 at 11:50AM Angel Said…
Here’s a recipe for a Low Carb Pecan crusted Strawberry Cheesecake
Low Carb Pecan Crusted Strawberry Cheesecake
Prep Time 20 minutes
Cook Time 35 minutes
Servings 8 Slices Of Cake
Ingredients
Almond Flour Crust
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp So Nourished Erythritol it's up to your liking
- 3/4 tsp cinnamon
Pecan Crust
- 1 pound of fresh raw pecans
Topping
- 1 pound of fresh strawberries
- 1 teaspoon of Ez-sweets whatever is equal to 1-2 cups of sugar with your choice of sweetener, basically sweeten to taste
- splash of lemon juice
- 2 tablespoons water
Cake
- 3 8 ounce packages cream cheese
- 3 eggs
- 1 teaspoon of Ez-sweets whatever is equal to 1-2 cups of sugar with your choice of sweetener, sweeten to taste
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
Instructions
Topping
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Rinse the strawberries making sure to drain the water well.
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Dice them and put them in a pan, along with water and splash of lemon juice.
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Cook on medium heat stirring occasionally after about 5 minutes the strawberries will begin to release their own juices.
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Cook for about 5 to 10 minutes. Remove from heat and add sweetener and a splash of lemon juice.
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Refrigerate until later.
Almond Flour Crust:
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In a large bowl combine almond flour, melted butter, sweetener, and cinnamon. Mix together using a spoon until the ingredients are homogeneous. Add the mixture into a spring form pan and press this mixture evenly to make the crust firm and tight.
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Bake the crust for 10 minutes until it becomes lightly golden browned and remove the crust from the oven. Let it cool while you make the filling.
Pecan Crust:
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Grind pecans in a coffee bean grinder or food processor until it's a fine powder it will be wet because of the natural oils in the pecans.
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Press the pecans into a 9 inch round cake pan making sure to press it to the sides as well. Then set aside.
Cake
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Preheat oven to 350 degrees
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In a mixing bowl add cream cheese, eggs, sweetener, vanilla & almond extracts.
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Blend well with a hand mixer.
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Once completely combined and smooth transfer to pecan crusted pan.
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Bake for 35 minutes or until golden brown and cracking on top.
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Allow to cool completely and then spread on strawberry topping.
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