YN MODIFIED FROM:
KETO CHEESE CAKE
INGREDIENTS:
CRUST
• 2 cups Almond flour
• 1/3 cup Butter (measured
solid, then melted)
• 3 tbsp Truvia
• 1 tsp Vanilla extract
FILLING
• 3 (8oz) packs of Philadelphia
Cream Cheese
• 1 Can of Evaporated Goat
milk (or any other kind)
• 3 Large Eggs
• ¼ cup of lemon juice
• 1¼ cup of Truvia
• 1 tbs Almond Extract
TOPPINGS (OPTIONAL)
• 1 cup almonds
• 1 cup black cherries
• 1 tbs butter
• 1 cup heavy whipping cream
• ¾ tsp Truvia
HTTPS://WWW.WHOLESOMEYUM.COM/RECIPES/LOW-CARB-
CHEESECAKE-KETO-GLUTEN-FREE-SUGAR-FREE/
PART 1:
1. Preheat the oven to 350 degrees F.
2. (I forgot to do this step and it was fine) Grease a 9" springform
pan (or you can line the bottom with parchment paper).
3. To make the almond flour cheesecake crust:
➢ Stir the almond flour, melted butter, Truvia, and vanilla extract
in a medium bowl, until well combined. The dough will be
slightly crumbly. Press the dough into the bottom of the
prepared pan. Bake for about 10-12 minutes, until barely
golden. Let cool at least 10 minutes.
PART 2:
1.Beat Cream cheese until fluffy
2.Add evaporated milk (Mix)
3.Add lemon juice, almond extract, and Truvia (Mix)
4.Add three eggs (mix)
5.Sprinkle in 1 tsp of Birch Benders Paleo Pancake mix for
thickness if you want probably not necessary. Maybe the
almond flour will work but I added this for thickness. (Mix)
➢ Note: After you add the eggs don’t over mix…that is why they
are last.
PART 3: (OPTIONAL)
1. Sauté Almonds in butter until they turn a slight light brown.
Sprinkle on top of whipped cream (see below)
Note: I didn’t take a picture
with the toppings because I
didn’t want the candles to
melt the whipped cream 😊.
You can see the cherries and
almonds next to the cake in
the picture.
Check out the link at the top
for fun nutrition and
substitution in formation.
Enjoy!!
PS Sry for any typos you may
find.
2. Cut up ½ cup of frozen black cherries (11carbs; 9 are from
sugar) (About 1.375g carbs per slice assuming you divide it
evenly) Slice them thin to spread over the whole cake.
Sprinkle on top of whipped cream
3. Whipped cream (Make the other 2 1st and have them ready):
Place mixer bowl and whisk in freezer for at least
20 minutes to chill.
Pour COLD heavy whipping cream, sugar and
vanilla into the cold bowl and whisk on high speed
until medium to stiff peaks form, about 1 minute.
Do not over beat.