Nutritional Info:
Calories: 335Kcal, Carbs: 4g, Fiber: 0g, Fat: 33g, Protein: 7g
Prep Time | 10 minutes |
Cook Time | 1,15 hour, minutes |
Servings |
servings
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- 1 and 1/4 cups Almond Flour
- 50 gm Butter
- tbsp erythritol
- 1/2 tsp Vanilla Extract
- 500 gm Cream Cheese
- 1/2 cup Heavy Whipping Cream or creme fraiche
- 2 egg whites
- 1 egg yolk
- 1 tbsp erythritol (optional sweetener)
- 1 tsp lemon zest
- 1/2 tsp Vanilla Extract
- 50 gm fresh blueberries (optional)
Ingredients
Crust
Filling
|
|
- Preheat the oven to 175°C. Butter a 9-inch (22 cm) springform pan & line the base with parchment paper.
- Heat the butter for the crust until it gets a nutty scent. This will give the crust a yummy toffee flavor.
- Put aside from heat & add almond flour, vanilla & sweetener. Combine all into a dough & press into the base of the springform pan. Bake only for 8 minutes until the crust turns lightly golden. Now put it aside to cool down while you prepare the filling.
- Mix cream cheese, heavy cream, eggs, lemon zest, vanilla & sweetener together, if you’re using any. Combine well. Pour this sweet mixture over the crust.
- Raise the heat to 200°C & bake for 15 minutes only.
- Lower the heat to 110°C & bake for another 50-60 minutes.
- Turn the heat off to let it cool inside the oven. Remove it when it gets cooled completely & put it in the fridge to rest overnight. Serve with big fresh blueberries.