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.
This is a fantastic low carb option for an old favorite: lasagna. You’ll never miss the high starch noodles!
- 3 zucchini
- 4 tbsp. coconut oil for pan
- 1 lb. ground pork sausage, preferably from pastured pigs
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. garlic powder OR 3 garlic cloves, minced
- 1 – 24 oz jar organic pasta sauce
- 15 oz Ricotta or cottage cheese (whole fat)
- 1 egg, preferably from pastured hens
- 2 c. shredded mozzarella
1. Slice zucchini in 1/4 inch slices lengthwise. Salt the slices and let sit for about 10 minutes, which will draw moisture from the zucchini.
2. Meanwhile, brown ground pork sausage in a pan with oregano, basil, and garlic powder or minced garlic cloves. Once brown, add pasta sauce and simmer on medium-low.
3. For the zucchini, heat a large skillet on high to melt coconut oil. Add zucchini slices and cook on medium-high heat on both sides until brown.
4. In a large mixing bowl, blend ricotta, egg, and Parmesan cheese.
5. In a large baking dish (13×9″), layer sauce, zucchini “Noodles,” ricotta mixture, and mozzarella twice each. When layering the zucchini, don’t be afraid to use plenty for each layer and let them overlap.
6. Bake at 350 degrees (F) for 20-30 minutes until cheese is golden and bubbly.
7. Cool 15 minutes then slice and serve.