Weight Watchers Recipes

crack

Ingredients:

For the crust:

½ cups almond flour

¼ cup powdered erythritol (or any keto-friendly sweetener)

1/3 cup melted butter

For the filling:

16 oz cream cheese, softened

½ cup powdered erythritol (adjust to taste)

1 tsp vanilla extract

½ cup heavy cream

Instructions:

For the crust:

In a mixing bowl, combine the almond flour and powdered erythritol.

Pour in the melted butter and mix well until the mixture resembles wet sand.

Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to help compact it.

Place the crust in the refrigerator to set while you prepare the filling.

For the filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered erythritol and vanilla extract. Beat again until well combined and smooth.

In a separate bowl, whip the heavy cream until it forms stiff peaks.

Gently fold the whipped cream into the cream cheese mixture until everything is well incorporated.

Assembling the cheesecake:

Take the springform pan with the crust from the refrigerator.

Carefully spread the cream cheese filling over the crust, smoothing the top with a spatula.

Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator to chill for at least 4 hours, preferably overnight. This will allow the flavors to meld and the cheesecake to set.

Optional: Before serving, you can add toppings such as fresh berries (strawberries, raspberries, blueberries) or a drizzle of sugar-free chocolate sauce.

Enjoy your delicious keto and low-carb no-bake cheesecake!

Please note that nutritional values can vary based on the specific products and brands you use, so it’s a good idea to calculate the nutritional information based on the ingredients you have on hand.

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