Are you looking for the perfect dessert for your Holiday table? It’s the most festive time of the year and everyone wants a decadent, elegant dessert that will leave your guests impressed.
The challenge is to create something that is delicious, without it being loaded with unnecessary sugars and carbs. For our FITTOSERVE Christmas party I served my cheesecake, which I elevated by making a low carb chocolate cookie crust and topped with my homemade low carb cranberry sauce. It not only looked beautiful, but more importantly, it tasted as good as it looked.
You know you have a winner when it’s the first dessert to disappear from your buffet table. Mission accomplished! I wanted the ladies to understand that it is possible to have their cake and eat it too, when you choose to make a low carb version of seasonal favorites.
This recipe makes a large cheesecake and can easily feed 15 people depending on how thin you slice it. You are looking at about 6 carbs per slice, not bad for a treat that is sure to impress.
So this Holiday season why not serve something you will be proud to serve your family and friends. Invited to a party? Be the hero and bring something the host and guests will appreciate.
Low Carb Cheesecake
3 8 oz softened packages of full fat cream cheese
2 cups of sugar substitute
1 tsp of vanilla extract
1/4 tsp of salt
In a large stand up mixer add the cream cheese and beat till fully blended. Next add the sugar substitute of your choice and mix until to fully incorporated. Once it is well combined add the eggs one at a time, the vanilla and salt. Set aside until crust is made and baked.
Chocolate Low Carb Cookie Crust
1 stick of butter
1 cup almond flour
½ cup of sugar substitute
¼ cup of unsweetened cocoa powder
¼ teaspoon of salt
In a large stand up mixer add the butter, sugar substitute and egg until fully incorporated. Next add the almond four, cocoa powder and salt.
Spread the low carb cookie crust in a cheesecake spring pan. Bake in a 350 degree oven for 20 to 25 minutes until crust is fully cooked. Allow to cool.
Once the crust is ready add the cheesecake filling. Bake at 350 for 1 hour and 20 minutes or until a tooth pick inserted comes out clean.
This next step is vital. Allow the cheesecake to cool overnight in the refrigerator. Allowing the cheesecake to age will ensure the perfect consistency and develop the flavors.
The next day add the sour cream topping and then the cranberry topping over it.
Sour Cream Topping
1 cup of full fat sour cream
2 tablespoons of sugar substitute
Low Carb Cranberry Topping
Find our Cranberry sauce recipe here allow to fully cool before adding to the cheese cake.
Enjoy in good health!
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