I know cheesecakes are typically served chilled right out of the fridge. I will let you know what I recommend :) a little back story - there is a restaurant in Birmingham, AL, which is where I am from, that serves their homemade cheesecake warm. It is life changing. It is my favorite cheesecake of all time! So this cheesecake was consumed early (before it cooled) due to the fact that I have no patience when it comes to sweets. I instantly thought of that cheesecake from that restaurant in Birmingham. My recommendation? Let it cool in the pan for about an hour after baking then eat it before you put it in the fridge. I promise you will LOVE it! Enjoy!
Ingredients
Crust
¼ cup almond meal
flour
1 tablespoon cocoa
powder
1 tablespoon
granulated baking stevia (or xylitol)
½ tablespoon coconut oil, melted
Cheesecake
1/3 cup granulated
baking stevia (or sweetener of choice)
2 tablespoons
unsweetened shredded coconut
½ cup low fat plain
cream cheese, softened
1 whole egg
¼ cup sugar-free
chocolate chips
Method
1. Preheat oven to 325 degrees F and spray a mini spring
form pan (4.5 inches) with cooking spray.
2. Stir together all crust ingredients then press/mold the
mixture onto the bottom of the spring form pan. Bake the crust for 5 minutes.
3. Add cream cheese to a mixing bowl and, using a handheld
mixer, beat cream cheese until creamy. Whisk in the egg and coconut milk until
smooth.
4. Add the remainder of the cheesecake ingredients to the
mixing bowl and mix together until well combined.
5. Pour cheesecake batter into the spring form pan and bake
in the oven for 32-36 minutes, or until the cheesecake does not have a giggle
when moved.
6. Let the cheesecake cool for about 1 hour then remove from
the pan. Slice into 6 pieces and enjoy!
Makes 6 servings
1 serving is 1 slice
Macros for 1 serving
154 calories, 8.6g
protein, 4.2g carbs, 11.5g fat, 0.5g sugar, 1.5g fiber
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