Breakfast> slice cheesecake (1/1)
Lunch> few bites leftover turkey and another slice of cheesecake (1/1)
Supper> turkey in gravy, 1/4c jasmine rice, three bites cooked carrot, sugar-free cranberry sauce (4/2)
Snacks> raspberry tea
Total - 5/4
(adapted from adaptions from Low-Carb Friends)
1/2c whole raw almonds
1/2c walnut halves
1/3c almond flour
2 Tbsp butter
Pulse nuts in food processor until coarsley ground/crumbly. Add almond flour and butter and pulse until just combined. Pat into pan (I used a springform pan, probably 8-9".) evenly. I had enough to cover the bottom and about a centimeter up the sides. Set aside.
3 - 8oz pkgs. cream cheese
3/4c Torani French Vanilla sugar-free syrup (or other favorite neutral flavor)
1/2c + 1/8c xylitol*
2 pkts. stevia
6tsps lemon juice
8oz sour cream
Beat cream cheese until light and fluffy (works better if closer to room temp). Add sweeteners a bit at a time as you keep beating. Beat eggs in one at a time. Add lemon juice and sour cream and just mix until combined well. Pour over nut crust in springform pan, place in oven heated to 325. Bake for 1hr15mns. Turn off oven, prop door open partway and let sit for about an hour. Remove from oven and place on cooling rack, run a knife around the edge of the cheesecake and let cool to room temp before refrigerating.
*Because xylitol seems to not dissolve as well as sugar, I added it to the liquid sweetener and let it dissolve prior to making the recipe. You will need to stir it several times and allow plenty of time for it to dissolve completely. For simplicity's sake, I also added my stevia at that same time. Additionally, I read that letting this cheesecake set up for a couple of days improves it. Mine sat for 3 days before we cut into it. It was great. Might it have been just as good if we'd cut into it sooner? I don't know. One final note: Store in refrigerator on a plate so it can catch any "weeping" your cheesecake may do. Mine let loose a good few tablespoons worth of liquid. Very good and tastes like I'm cheating!