My SO and I live right next to a Cheesecake Factory, so I knew we had to find a decent recipe if we wanted to succeed on this diet. I made this AMAZING thing last night - combining two recipes I had found online due to having coconut flour in my pantry and not almond flour. I felt the slight coconuty flavor in the crust gave the overall cheesecake a better taste. So so so good. The crust was surprisingly moist and held together amazingly, and there was none of that "artificial" taste that desserts sometime have when using sweeteners. I'm not saying it's as good as Cheesecake Factory, but it's just pretty damn close.
CRUST: http://ift.tt/1B9D9kZ
- 1/2 cup Butter (1 stick - melted)
- 2 whole Eggs
- 1/4 teaspoon Sea Salt
- 3/4 cup Coconut Flour
- Stevia or Splenda to taste (I left this out - add to make a sweeter crust)
Preheat oven to 400 degrees. In medium bowl, beat butter, eggs, and salt together with a fork. Add coconut flour. Mix well, until there are no clumps. Gather dough into a ball, then pat it into a 9-inch greased pie pan. Prick dough with a fork several times. Bake for 9 minutes, then let cool.
FILLING: http://ift.tt/1B9D7cY
- Two 8oz packs of cream cheese room temp
- Two eggs room temp
- 2/3 cup splenda or equivalent
Mix eggs, cream cheese, splenda, and a drop of vanilla extract until creamy. Pour on top of crust.
Optional: I used 1/3 cup of sugar free strawberry preserves. I believe the brand I used had 2 or 3 net carbs per preserve serving Make your own jam by putting a pat of butter in a hot pot, a cup of raspberries, splenda to taste, and a few drops of lemon juice. Stir until boiling. Chill in fridge and then pour on top of cheesecake batter, swirl or mix it as you please.
Raspberry Topping * 1 pat butter * 1 cup raspberries * dash lemon juice * splenda to taste
Bake at 350f for 20-25 minutes or until it is firm. Chill in freezer for an hour or two or leave in refrigerator overnight.
I got 8 decent sized servings out of the pan. I put all the ingredients into my LoseIt app and got (per serving):
Calories 374, Total Fat 33.9g, Sat. Fat 19.8g, Cholest. 181.7mg, Sodium 364.7mg, Carb. 11.5g, Fiber 5.3g, Sugars 2.5g, Protein 7.8g
It is a bit heavy on the carbs, but it's extremely filling and a perfect desert for those days when you do well keeping your carbs low. You could obviously leave out the preserves to make it fit more in your daily limits. I can't wait to try other preserve flavors in the future!
Submitted January 25, 2015 at 10:15PM by yourbffjill http://ift.tt/15HQclU keto
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