Sugar-Free Berry Cheesecake - Diabetic
The Sugar-Free Berry Cheesecake is a delightful dessert option for those seeking a healthier indulgence without compromising on flavor. Crafted with a rich, almond-flour crust and a creamy, luscious cheese filling, this cheesecake is delicately sweetened with erythritol, ensuring it remains diabetic-friendly. Fresh, mixed berries add a burst of natural sweetness and a pop of color, making each slice as beautiful as it is delicious.
Ingrédients
- 1 cup almond flour
- 3 tablespoons butter, melted
- 2 tablespoons erythritol
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 large large eggs
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, mix the almond flour, melted butter, and 2 tablespoons erythritol until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
- In a large bowl, beat the softened cream cheese and 1/2 cup powdered erythritol until smooth and creamy.
- Add the vanilla extract and sour cream, beating until well combined. Mix in the eggs one at a time, blending until just incorporated.
- Gently fold in half of the mixed berries, lemon juice, and lemon zest.
- Pour the batter over the pre-baked crust and spread evenly. Arrange the remaining berries on top of the cheesecake.
- Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and allow the cheesecake to sit in the oven with the door slightly open for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Nutrition
Serving: 100gCalories: 290kcalCarbohydrates: 10gProtéines: 8gFat: 25gSucre: 2g
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