Hankering for that little indulgence after your meals? This recipe makes that creamy cheesecake to satisfy that craving! You can replace the peanuts with pili nuts to make the base extra creamy!
½ cup almond flour
½ cup peanuts
½ cup cashews
½ cup butter
2 cup cream cheese
¾ cup sour cream
1/2 cup sukrin or any other sugar alternative
2 tbsp vanilla essence
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp salt
1. Add the almond flour, peanuts, cashews and butter to a food processor and pulse until smooth.
2. Press into a lined and greased 8-inch springform pan.
3. Bake for 10 minutes at 350°F. Remove and let cool.
4. Add the rest of the ingredients to a blender and blend until smooth. Pour into
the tin and bake for 40 minutes at 325°F until a knife inserted into the center comes out clean.
5. Serve with strawberries.
Net Carbs: 12.3g
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