I believe that each body is unique. When it comes to choose a diet that is best for you, you have to listen to you body and understand its uniqueness.
I am saying all that because nowadays we are having the "low carb" and "keto" hype and the idea of sharing this amazing dessert is not because is keto, it is because it is delicious, made with good fats, sugarless and allowed for those who are in any low carb diet.
I started experience with keto desserts and meals since my step-son started going on keto because of seizures and I love it! And I am sure you will too.
Seriously, I can't eat any other cheesecake after this one!!
Let's do it!!
4 cups blanched almond flour
2/3 cup melted butter
1/3 cup stevia or erythritol (or any other natural sweetener)
2 tsp vanilla extract
32 oz cream cheese (softened)
1 1/4 cup stevia or erythritol (or any other natural sweetener)
3 large organic egg
1 tbsp lemon juice
1 tsp vanilla extract
1 cup blueberries or any other berries (I like to use frozen)
1/3 cup lemon juice
1/4 cup stevia or erythritol (or any other natural sweetener)
1/4 cup water
How to make:
Preheat the oven to 350 degrees F. Then grease a spring form pan with butter.
Start making the crust. Mix all the ingredients for the dough together. Don’t over do it, since almond flour tends to become so soft. The dough will be slightly crumbly.
Press the dough into the bottom and sides of the prepared pan. Bake for about 10-12 minutes, until a little bit golden. Let cool at least 10 minutes.
Meanwhile, beat the cream cheese and the sweetener. Beat in the eggs, one at a time. Then, beat in the lemon juice and vanilla extract.
Remember to keep the mixer at low to medium.
Pour the filling into the pan over the crust. Smooth the top with a spatula. Don’t need to be so perfect! 😉
Bake for about 45-55 minutes, until the center is almost set.
While you wait for the cheesecake in the oven, mix all the ingredients for the topping in a sauce pan and mix all over medium heat until it starts bubbling.
Remove the cheesecake from the oven. With a knife, check if the edges are stuck to the pan.
Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours or if you are in a hurry, put in the freezer for 1 hour, but cover with cling wrap.
When it is time to serve, spread the topping over the cheesecake or do it before you leave the cheesecake in the fridge overnight.