Zutaten für Low Sugar Blueberry Cheesecake
- Ground Almonds
- ¼ cup melted coconut oil
- ¼ teaspoon salt
- 1 ½ cups almond flour
- 16 ounces cream cheese (softened)
- 2 large eggs
- 2 cups fresh blueberries
- Sour Cream
- Stevia
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Zubereitung von Low Sugar Blueberry Cheesecake
- Preheat oven to 400°F (200°C).
- **Make the crust:** In a medium bowl, combine 1 ½ cups almond flour, ¼ cup melted coconut oil, ¼ teaspoon salt. Press firmly into the bottom of a 9-inch springform pan.
- **Make the filling:** In a large bowl, beat together 16 ounces cream cheese (softened), 2 large eggs, ½ cup unsweetened applesauce, ¼ cup granulated sugar substitute (such as erythritol or stevia), 1 teaspoon vanilla extract, and the zest of 1 lemon until smooth and creamy.
- Gently fold in 2 cups fresh blueberries.
- Pour the filling over the crust.
- Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 25 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
20g
Fat
114g
Carbs
5g
