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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Low carb friendly version of a fun summer treat, this is a pretty dish to bring to pot lucks or picnics, it is really a cheesecake with a nut crust. For the sugar free sweetner, I used a mix of granular Splenda and sugar free French vanilla syrup, which you can find in the coffee aisle of any supermarket. Ingredients:
3 cups almond meal |
1/2 cup butter, melted |
1 cup sugar free artificial sweetener, divided into halves |
16 ounces cream cheese, softened |
1 egg, beaten |
1 teaspoon vanilla extract |
1/2 cup whipped cream |
sliced fresh strawberries, fresh blueberries, fresh raspberries |
Directions:
1. Preheat oven to 350*.
2. For the crust, mix the almond meal, melted butter and 1/2 cup of sugar free sweetner.
3. Spread mixture into 11 inch pizza pan that has been lined with parchment paper.
4. Bake for 15 minutes, cool in freezer or at room temperature.
5. For the filling, in a medium bowl, blend the softened cream cheese, remaining 1/2 cup of sweetner, vanilla extract and beaten egg until well mixed.
6. Lower the oven temperature to 325*.
7. Spread the cheese mixture onto the well cooled crust in the pizza pan.
8. Place the pizza pan in a water bath of less than 1/2 inch of water.
9. Bake at 325* for about 35 minutes until done but not brown.
10. Cool and before serving, top with whipped cream, then add your favorite fruits.
11. Cut into even slices.
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