- 1 cup almonds chopped
- 1/2 c almond meal/flour
- 3/4 c butter, melted
- 1 tsp salt
- 3 Tbsp Swerve (confectioners)
Cream Cheese Filling
- 2-8 oz bricks cream cheese, room temp
- 1 cup heavy whipping cream (unsweetened)
- 1/2 c Swerve (confectioners)
- 2 c boiling water
- 2 small packages sugar-free raspberry Jell-o
- 1 16 oz package frozen raspberries
- 8 ounces frozen cranberries, cut in half down the width not the
- length which has a beautiful effec
- Preheat oven to 350 F. Grease 9×9 baking dish.
- Chop almonds in food processor or by hand. Blend with almond flour, salt, and Swerve. Add melted butter and mix well.
- Press into the baking dish and bake for about 20 minutes or until it starts to turn slightly brown around the edges and dry enough in the middle so it doesn’t slide around when the pan is tipped a bit. Allow to cool totally.
- In a large bowl, blend the cream cheese until fluffy. In a separate, chilled bowl, whip the heavy cream until it forms peaks. Fold into the cream cheese. Spread into the baking dish over the cooled crust. Refrigerate until set, about an hour.
- (For the gelatin layer, keep in mind that you are not following the instructions on the box.) In a large bowl, blend boiling water with the raspberry gelatin packets until dissolved. Add the frozen chopped cranberries and the frozen raspberries, and stir until thawed. Pour over the cream cheese layer and refrigerate until set.
- Optionally, serve with extra whipped cream and almond slivers.
Recipe inspired by My Low Carb Recipes.
I love a good cheesecake! This cheesecake is fluffy and creamy with a delicious hazelnut crust. Sometimes, I use almond flour instead of hazelnut. You can also just use coconut flour (increase to 1 cup total) or have no crust at all!
- 3 bricks cream cheese, room temp
- 1/2 c. sour cream
- 1/3 c. heavy whipping cream
- 3 eggs, beaten
- 1 tbsp. vanilla extract
- 1/2 c. Confectioner’s Swerve (powdered erythritol)
- 1/2 c ground hazelnuts (or other nuts)
- 1/2 c. Coconut flour
- 3/4 stick melted butter
- Blend hazelnuts and coconut flour. Add melted butter and incorporate. Press into a greased cheesecake pan or pie plate. Bake at 300 for about 10 minutes.
- While the crust is baking, blend cream cheese, sour cream, and heavy cream. Add eggs, then vanilla and blend until incorporated. Add sweetener and blend.
- When the crust is done, fill with the cream cheese mixture.
- Bake at 300 for 45-60 minutes or until center is set. It usually cracks but if you’d like to use a hot water bath, that will help prevent it.
We use these popsicle molds.
Alternatively, you can use any fresh, pureed fruit.
- Fill molds 1/4 way with yogurt, then a thin later of jam. Repeat until mold is full.
- Take a butter knife and slide through the layers to make the layers blend slightly, but not completely.
- Freeze 6-12 hours.
Inspired by these popsicles.
When I saw this recipe for Low Carb Chocolate Chip Cookies Bars by All Day I Dream About Food, I knew I had to make them A.S.A.P. I love cheesecake! And who doesn’t love chocolate chip cookies?
The cookie dough batter is surprisingly similar to traditional chocolate chip cookie dough, for a grain-free batter. I love the addition of the coconut flake! It gives it a great texture and flavor.
I did cut the swerve in the cookie dough batter down to 1/4 c. I’m not big on overly sugary desserts and as it turned out, they were pretty sweet even with 1/4 c.
Here is the first layer in my greased pan.
Because the pan I used is smaller than 9×9, the bars turned out pretty deep. They were still every bit as delicious, though.