Sugar-free Cheesecake
| September 5, 2016 |
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I adjusted this recipe a bit, but I saw it in Sarah Wilson’s book: I Quit Sugar. It is a great book if you are looking for yummy sugar-free food.
| Servings | Calories Per Serving | Effort |
| 8 | 722kcal | Moderate |
Ingredients
- Base
- 1 cup hazelnuts
- 1 cup desiccated coconut
- 1 cup almond meal
- 120 g butter softened
- Filling
- 700 g cream cheese at room temperature
- 2 tbsp sour cream
- 3 tbsp coconut cream
- 100 ml brown rice syrup (or stevia to taste)
- 1 egg
- 1 tsp vanilla powder
Preferences
| No. of Servings: |
| Units: |
Instructions
Base
- Preheat the oven 170C and line a 23cm spring-form tin with baking paper.
- To make the base, grind the nuts and butter together and make a dough. Press into the tin and bake for 5 – 10 minutes. Remove from the oven to cool completely.
Filling
- Combine the cream cheese, sour cream, coconut cream, syrup (or stevia), egg and vanilla powder in a bowl. Do not overmix. Spoon the mixture into the cold base and bake for 20 – 30 minutes.
- Place in the fridge for at least 2 hours before serving.
Nutrition Facts
Sugar-free Cheesecake
Amount Per Serving
Calories 722
Calories from Fat 576
% Daily Value*
Total Fat 64g
98%
Saturated Fat 33g
165%
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 157mg
52%
Sodium 308mg
13%
Potassium 157mg
4%
Total Carbohydrates 25g
8%
Dietary Fiber 4g
16%
Sugars 11g
Protein 14g
28%
Vitamin A
31%
Vitamin C
1%
Calcium
12%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
