Carb Friendly Cheesecake W S F Strawberry Glaze Recipes

KETO CHEESECAKE BITES

Steps:

• Preheat oven to 325 degrees. Line a standard 12 cup cupcake pan with cupcake liners and set aside.
• To make the crust: In a mixing bowl, combine almond flour, keto sweetener, and melted butter.
• Scoop a tablespoon size of crust into each cupcake liner. Press down the crust with the back of a spoon firmly. Set aside.
• Making the filling: In a large mixing bowl, add in cream cheese, beat with an electric mixer until smooth. Add in keto sweetener, salt, and egg and mix until incorporated. Mix in vanilla and lemon zest.
• Scoop out about 2-3 tablespoons of cream cheese filling and add to cupcake liner. Repeat the process until all cupcake liners are filled.
• Bake in the oven for 20 minutes. Remove from oven and allow mini cheesecakes to cool completely. Once cooled, place in the fridge for 1-2 hours to firm up before serving.
• To make the strawberry glaze: In a saucepan, add in sliced strawberries, water, lemon juice, and keto sweetener. Simmer on low for 20 minutes. Remove from stovetop and allow to cool down.
• Add a dollop of strawberry glaze onto each mini cheesecake and serve.
• Store leftovers in the fridge in a sealed container.

CARB FRIENDLY CHEESECAKE W/ S F STRAWBERRY GLAZE

Steps:

• 1. Preheat oven to 350 degrees F. These are the main ingredients for the crust. I recreated this recipe to be carb friendly from one of my older recipes.
• 2. Add ground flax seed, zero calorie sweetener, & chopped peanuts to a medium size bowl.
• 3. Stir to blend together.
• 4. Add in melted butter, and stir agin to evenly coat dry mixture.
• 5. Pour crumb mixture into 8 or 9 inch Spring form pan, and spread evenly on bottom of pan & press down with the bottom of a measuring cup, or back of a large spoon & up the sides of the pan at least 1 inch or so. I used a 9 inch so I could easily get 16 slices from this recipe.
• 6. Now place crust into preheated 350 degree F oven and bake for 8 minutes.
• 7. Remove from oven, set aside to cool completely & decrease oven temperature to 325 degrees F.
• 8. CHEESECAKE MIXTURE: Measure out sour cream, & heavy whipping cream, set aside till needed. Have cream cheese at room temperature.
• 9. Measure out zero calorie sweetener and set aside till needed. I used this sweetener that was new to me, , it is twice as sweet as the other sweeteners, so you only need to use half as much.
• 10. Now add the softened cream cheese, and sour cream into a medium size bowl. Beat till blended together and batter is smooth. NOTE: SOUR CREAM SHOULD ALSO BE AT ROOM TEMPERATURE.
• 11. Add in eggs and beat again until batter is smooth & blended. Then add in heavy whipping cream, beat till creamy and smooth.
• 12. Add in strawberry emulsion or strawberry extract, & beat till blended together.
• 13. NOTE: Strawberry Bakery emulsion has a prominate and professional strength, and should be used IN PLACE of extract. Use it tsp for tsp. unless you are adding it to a non baked item like a frosting, which you would use a bit less. The emulsion has a vibrant and robust flavor, more so than an extract, plus the flavor does not evaporate as it does in some baked goods. It cost a bit more but is well worth it, and is available in many flavors. I found mine at Amazon.
• 14. Now that the crust has cooled wrap bottom of pan in a triple layer of aluminum foil. You will need a seperate pan that is larger than the bottom of your cheesecake pan to prepare for the water bath so it will fit inside. The water bath provides moisture in the oven during cooking so the cheesecake so it does not crack on top during baking. .
• 15. Now pour cheesecake batter into springform pan. Then place the springform pan into the larger pan. Then place both into the preheated 325 degree F. oven on the middle rack, now carefully pour boiling water just inside larger pan so that it comes up to at least 1 1/2 inches along side of cheesecake pan. Close door, and allow cake to cook until it is no longer very jiggly in the center. Mine took (1) hour. Remove from oven remove cheesecake from pan but allow it to sit on counter and cool completely.
• 16. PREPARING THE GLAZE: COMBINE JELLO WITH CORN STARCH AND ZERO CALORIE SWEETENER, in a small sauce pan, AND WHISK OR STIR, THEN ADD IN WATER, LEMON JUICE, AND 1 TSP OF STRAWBERRY EMULSION. Place over medium high heat, and stir ,until mixture comes to a boil, continue stirring about 1 minute, then remove from heat. Set aside and allow to cool completely. Once cooled, Pour jello over cheesecake, then cover and place in fridge to chill for 4-6 hours or preferably over night before cutting.
• 17. Allow cheesecake to sit in fridge over night, and serve the next day. Can serve with a dollop of sugar Free whipped topping if desired. Cut & enjoy and savor every bite.
• 18. NUTRITIONAL INFORMATION: SERVES 16, CALORIES PER SERVING 340, FAT 32 G, CHOLESTEROL 103, Sodium 271mg, Potassium 74 mg, Carbohydrates 10g, Fiber2g, Sugars 4, Protein 9, & NET CARBS PER SERVING IS 8. I used MY FITNESS PAL to calculate the nutritional value in this recipe.