Low Carb Cheesecake, Almond Flour Crust, Grain Free, Gluten Free



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Serves 10
Cooking Time: ~90 minutes

Crust:
2 cups Almond Meal
3/4 TBSP melted butter
2 packets Truvia
Filling:
4 eggs (room temperature)
3 bricks Cream Cheese (softened)
18 packets Truvia (3/4C sugar equivalent)
Juice of a Lemon
1 tsp Vanilla
1/2 cup Sour Cream
1. Preheat oven to 400F.
2. Mix melted butter, almond flour and 2 packets of truvia.
3. Spray inside of Springform Tin with coconut oil cooking spray.
4. Press crust into the bottom of a Springform Tin.
5. Bake for 10 minutes.
6. Mix eggs, cream cheese, truvia, lemon juice, vanilla and sour cream in a stand mixer until smooth.
7. Remove crust from the oven and turn oven temp to 300F. Pour the filling over the crust and return to the oven (do not wait for the oven temperature to drop).
8. Cook for 50-60 minutes or until middle is set and top is slightly brown.
9. cool and serve!

Per serving:
Calories: 468, Carbs: 8g net, Fat: 45g, Protein: 13g

Products:
Wheat Belly book – http://amzn.to/2jP67Gc
Springform Pan, 9-Inch – http://amzn.to/2kl918Q
Almond Flour – http://amzn.to/2kkYv1G

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