I’m always trying to find delicious recipes for the LCHF lifestyle. One of my favorite indulgences is cheesecake. I admit it! Here’s a recipe I use that everyone in my house raves about. No one misses the sugar or the graham crackers.
1C Almond Meal or Ground Almonds
2TB Butter melted
3 packages Cream Cheese
1tsp vanilla extract
1C Splenda or the Sweetener of your choice
1/3C Sour Cream
Combine the almond meal and butter. Place in a 9" spring form pan and bake for 6-8 minutes at 375.
Beat the cream cheese for 3 minutes, until light and fluffy. Add vanilla, sweetener and sour cream and beat for another 3 minutes. Add one egg at a time and beat for at least 1 minute between each egg.
Reduce oven temp to 350. Pour batter over almond crust. Bake for 50-55 minutes or until the top is golden brown and not too wiggly.
Chill for at least 2 hours.
Serving size: 1 Slice (Total recipe makes 10 servings)
Protein 6.64g, Cals 278, Fat 26.70g, Carbs 3.31g, Fiber 0.00g — NET CARBS: 3.31g