Who doesn’t love cheesecake, right? Ah… it’s the guilt of eating it that you don’t like.
What if I were to tell you that you can have your cheesecake and eat it too? Hey, as long as you don’t eat the whole cake at once, you can enjoy this rich, creamy treat without making your blood sugar go throught the roof. AND, you can actually turn it into a fat burning instead of a fat storing event! What’s not to love?
You will love this Cheesecake and won’t be able to believe that you won’t have to deal with a blood sugar rush after indulging! Just don’t eat the whole thing at once.
¾ cup blanched almond flour
¼ cup coconut flour
1 tsp baking powder
½ cup coconut oil or butter
½ cup SWERVE (or erythritol and ½ tsp stevia glycerite)
1 tsp Celtic sea salt
5 (8 ounce) packages cream cheese
1 1/2 cups confectioners Swerve (or powdered erythritol) I use granulated erythritol and grind it myself in my vitamix
1 tsp stevia glycerite
3/4 cup vanilla almond milk
1 TBS vanilla extract
Preheat oven to 325 degrees F.
Grease a 9 or 10 inch springform pan. I put parchment paper inside on the bottom which makes removing a slice so much easier.
In a medium bowl, mix ingredients. This will be a thick pie dough, press onto bottom of springform pan.
Place in oven to pre-bake the crust. Bake for 15-20 minutes or until lightly golden brown. Remove from oven and set aside to cool.
In a large bowl, mix cream cheese with sweeteners until smooth.
Blend in almond milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
Mix in vanilla until smooth.
Pour filling into prepared crust.
Bake in preheated oven for 1 hour.
Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.
Chill in refrigerator until serving.
Top it off with any of your favorite toppings. For example, you can take some fresh or frozen strawberries or blueberries and add powdered Erytheritol to taste and let sit for an hour or two before using.