This is by far the most delectable basic low carb cheesecake recipe I’ve ever tasted. To me it’s the texture that really sets it apart lighter, not so dense. So simple to make that you think it will be bland but the flavor is perfect.
WHAT YOU NEED
For the crust
2 oz Butter (melted)
1 and 1/2 Cup of Almond Flour
1 Tsp Cinnamon powder
2 Sticks of Equal Gold
For the filling
227g Cream Cheese
1 Tsp parmesan cheese
1/2 Cup All purpose cream
1 Packet of gelatin i use knox
1 Tsp Vanilla extract
1 Tsp Virgin coconut oil
1 Tsp MCT oil
4-5 sticks of Equal Gold
Blueberry in can
WHAT TO DO
For the crust
Combine in a round pan almond flour, sugarfree, cinnamon and melted butter
Use fork to blend everything together
Use spatula to press firmly into round container
(put crust in refrigerator for atleast an hour so it can harden before adding the filling)
For the filling
Dissolve gelatin in 1 cup boiling water until powder have completely dissolved.
I use immersion blender to beat creamcheese, sugarfree, vanila extract, parmesan cheese, mct oil, vco and all purpose cream
Pour in only half of the gelatine mixture into beaten cream
The mixture will thicken up as it cools in the refrigerator. So, I put the bowl in the refrigerator for about 30-45 minutes, stirring every 10-15 minutes.
Take the bowl of the filling mixture out of the refrigerator when it has thickened enough to a spreadable consistency.
Take a rubber spatula to evenly spread the filling into the prepared crust.
Chill for the next 2-3 hours
Add blueberry for toppings
Serve and enjoy.