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This raspberry no bake cheesecake is a delicious low carb treat that is easy to make and satisfies your cravings for cheesecake. Only 5.8g net carbs per serving.
First thing I did to lower the carb count was use raspberries. Raspberries happen to be my favorite berry but they are also one of the lowest carb fruits. Berries in general are very low in carbs and also one of the best fruits for you to eat. They have so many antioxidants and plenty of fiber and they come in such beautiful, vibrant colors.
INGREDIENTS:
- 3/4 cup pecans raw
- 3/4 cup walnuts raw
- 1 Tablespoon Swerve sweetener
- 1/2 teaspoon cinnamon
- 6 oz cream cheese softened
- 1 1/2 cup heavy whipping cream
- 1/2 cup Swerve sweetener
- 1 teaspoon vanilla
- 1 cup raspberries
- 3 Tablespoons Torani Sugar Free Red Raspberry syrup
INSTRUCTIONS:
For the crust.
- Add your nuts, 1 T of Swerve, and cinnamon to a food processor and pulse until the nuts become sticky when you press on them.
- Take them out and evenly divide them among 6 ramekins or bowls.
- For the cream cheese filling.
- In a mixer, whip the cream cheese and Swerve until nice and creamy.
- Add your cream and vanilla and whip until nice and fluffy.
- Divid into 6 portions and add to your ramekins.
For the topping.
- Add berries and 2 Tablespoons of water to a pan and heat on medium high. Once the berries soften, mash them with a fork. Add your Torani syrup and mix well.
- Let cool and then every distribute on all of the ramekins.
- Refrigerate until ready to eat.
- Please Note: These are very filling. One serving is plenty and you may get by on half. Also you can play with the proportions of the three layers. The berry layer has the most carbs so if you add more, there will be more carbs per serving.
Recipe Adapted From: mylifecookbook.com
source https://www.alanavaleria.site/2019/01/luscious-raspberry-no-bake-cheesecake.html
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