Pumpkin Cheesecake with Caramel Pecan
Original Recipe Pumpkin Cheesecake CRUST 1 3/4 cup almond flour 2 tbsp steviva blend 1/2 cup butter, melted FILLING 2 8 oz packages of cream cheese 1/2 lb ricotta cheese 1/4 cup sour cream 1 1/2 cups pureed pumpkin 3 large eggs plus 1 egg yolk 3/4 cup steviva blend 2 tbsp white flour 1/2 tsp ground cinnamon pinch nutmeg pinch of cloves 1 tsp vanilla extract DIRECTIONS Preheat oven to 350 degrees. CRUST Combine crust ingredients and pat out into the bottom of a 9″ springform pan. Set aside FILLING Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour. Allow to cool slightly before chilling in the refrigerator for at least 4 hours. TO SERVE Sugar Free Caramel Sauce INGREDIENTS 1 tsp molasses 1/4 cup steviva blend 1/4 cup butter, 1/2 cup heavy cream 1/4 tsp xanthan gum DIRECTIONS In a small saucepan, over medium heat add molasses, steviva and butter. Allow butter to melt and steviva to dissolve completely stirring occasionally (about 5 minutes). Whisk in heavy cream and xanthan gum. Cook until thickened. Chill until ready to serve, or serve warm over ice-cream, apple pie, etc. Will thicken even more upon refrigeration. Makes 1 cup total chopped pecans* Nutritional Info for Cheesecake Servings Per Recipe: 12 Amount Per Serving Calories: 375.5 Total Fat: 30.9 g Cholesterol: 134.1 mg Sodium: 237.5 mg Total Carbs: 9.6 g Dietary Fiber: 2.8 g Protein: 10.8 g Nutritional Info for Caramel Sauce Servings Per Recipe: 12 Amount Per Serving Calories: 70.1 Total Fat: 7.5 g Cholesterol: 23.9 mg Sodium: 31.0 mg Total Carbs: 0.7 g Dietary Fiber: 0.1 g Protein: 0.2 g |
That looks great except for the 2 TB white flour in the filling. What would be a good sub for those of us who don't want the gluten?
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Why not use coconut flour? The stuff absorbs a lot of liquid though, so it might need to be adjusted.
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Rice or tapioca flour might work, too, and does not absorb as much liquid as coconut flour.
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A slice of heaven!!
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