Now that I have your attention….. Hold on….wait for it….
Are you drooling? You should be! This cheesecake I made today is amazing. I had been crazy for cheesecake lately. This works! It’s high in fat, yes, but you can lighten that up eith low fat cream cheese, light sour cream, etc. I went full gusto baby and damn if it’s not worth every bite!
Almond Pecan Crust
1/2 cup chopped pecans
1/2 stick melted butter ( I used an unsalted margarine this time)
1tbsp almond flour
1/4 cup sweetener
**place nuts into food processor and pulse about 45 pulses or until you get a crumb consistency.
Add butter, salt, sweetener and flour. Mix well.
Grease a 9 inch cake pan and spread out crust. Set aside.
Now the filling:
3 packs cream cheese, softened
1/4 cup Isopure zero carb vanilla protein powder
2 tsp vanilla
1/2 tsp lemon extract
16 oz sour cream
1 cup sweetener.
Mix cream cheese with blended till whipped. Add eggs slowly and blend.
Add protein powder, vanilla, lemon, mix well.
Add sour cream. Mix.
Add sweetener and mix.
Pour into pan with crust.
Bake at 325 for about an hour. Allow to cool. I had extra batter and swirled SF chocolate in them and made lil cheesecake cups with no crust.
6 net carbs