Ingredients :
- nonstick cooking spray
- Crust:
- 2 large eggs beaten until frothy
- 1 cup almond flour
- 1 ⁄3 cup sugar substitute
- 1 teaspoon baking powder
- Filling:
- 16 ounces cream cheese softened
- 1 ⁄2 cup sugar substitute
- 1 tablespoon vanilla extract
- 3 large eggs
Method :
- Place oven rack in center position and preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick cooking spray.
- In a large bowl, combine all Crust ingredients and mix well. Pour into greased dish, spreading evenly, and bake on the center rack for 15 minutes, or until lightly browned. Let cool 5 minutes after baking.
- While crust bakes, prepare the cheesecake filling by beating cream cheese, sugar substitute, and vanilla extract in a mixer on medium speed until combined. Add eggs and continue mixing on medium, just until mixed and smooth.
- Pour filling over crust, spread evenly, and bake in the 350 degree oven for 30 minutes, or until center is set and a toothpick inserted into the center comes out mostly clean.
- Cool on a wire rack for 30 minutes and then refrigerate for at least 2 hours before cutting into 16 squares to serve garnished with fresh strawberries if desired.
- calories:155 |fat: 14g|protein: 5g |fiber: 1g |net carbs:1.5
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