Low-Carb Cheesecake

Name: Low-Carb Cheesecake
Ingredients: Base; 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); Filling; 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

15 ingredients

10 steps

Ingredients

Base
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)
Filling
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

Directions

1

Base: Melt butter and blend the rest of the ingredients.
2

Pour into cake tin and cook for 30 minutes on 180°F.
3

Once cooked allow to cool.
4

Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
5

Once you've reached a smooth and creamy texture blend in one at a time the eggs.
6

Pour mixture onto base.
7

Decorate with strawberries.
8

As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
9

Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
10

It really is a yummy treat.