1/4 cup butter
1/4 cup xylitol
1/4 teaspoon stevia
1 teaspoon vanilla
3 Tablespoons cacao
1/4 cup + 3 Tablespoons of almond flour
- Preheat your oven to 350 degrees.
- Liberally grease a 9″ springform pan with butter or coconut oil.
- Mix all of the above ingredients together until well-blended.
- Pour the batter into the springform pan, being sure to spread evenly.
- Bake for 12-15 minutes or until the crust is set up. Let cool.
- After you take the crust out of the oven preheat the oven to 500 degrees.
1 pound cream cheese (2 blocks) at room temperature.
1 cup peanut butter
3 Tablespoons sour cream
1 egg yolk
1/2 cup xylitol
1/4 teaspoon pure stevia extract
1 teaspoon vanilla
dash of salt
- Preheat oven to 500 degrees.
- Cut your room temperature cream cheese into 1″ cubes and beat for approximately 1 minute. Scrape the sides of your bowl with a rubber spatula. ( I used me kitchen aid mixer)
- Add 2 eggs and beat for 1 minute. Scrape your bowl again.
- Add 1 egg and 1 egg yolk and beat for 1 minute. Scrape your bowl well.
- Add peanut butter and cream cheese. Beat for one minute and then scrape your bowl.
- Add the xylitol, stevia, vanilla, and salt. Beat for at least 1 minute, scrape your bowl being sure all ingredients are well incorporated.
- Pour your cheesecake batter into your springform pan.
- Bake for 10 minutes.
- Reduce the oven temperature to 200 degrees. (Do not open the door to check on the cheesecake!)
- Bake for 20-25 minutes.
- After you remove the cheesecake from the oven, run a knife between the cake and the pan.
We pretty much ate it as it was cooling...what can I say we are impatient folks!
I am a huge fan of a delicious, New York style cheesecake, thick, cracked on top, super creamy...you get the picture, right? I must say that after it was in the fridge for a bit, it resembled a New York style cheesecake :-)
You could top this with fresh berries or whip cream.
We opted to eat it just plain...like I said we are impatient folks.
It did not last very long, the Hubby & kids devoured it!
Try this out & let me know what you think.