A creamy and tart blackberry cheesecake with ginger cinnamon crust. Completely sugarfree, low-carb, gluten-free and keto friendly.
BLACKBERRY CHEESECAKE WITH GINGER CINNAMON CRUST (LOW CARB & GLUTEN FREE)
yield: 12
prep time: 40 MINUTES
cook time: 40 MINUTES
additional time: 3 HOURS
total time: 4 HOURS 20 MINUTES
INGREDIENTS
Ginger Cinnamon Crust
2 cups almond flour
2 TBS melted unsalted butter
1 tsp grated fresh ginger ( or 1/2 tsp of powdered)
1 tsp cinnamon
2 TBS powdered erythritol
1/2 tsp grated lemon rind
1 large egg
Blackberry Cheesecake Batter
2 cups cream cheese (16 ounces)
1 cup blackberries (if frozen thaw)
2 large eggs
1/2 cup powdered erythritol
Vanilla Cheesecake Batter
2 cups cream cheese (16 ounces)
2 large eggs
1 TBS vanilla
1/2 cup powdered erythritol
Berry Topping
2 cups blackberries
2 TBS Chia Seeds
3 TBS powdered erythritol
(plus additional fresh blueberries & blackberries for the top, I used 3/4 cup of each)
INSTRUCTIONS
- Ginger Cinnamon Crust
- Preheat oven to 350F.
- Add almond flour, ginger, cinnamon, powdered erythritol and grated lemon rind into a 9 inch spring form pan.
- Gently whisk butter with the egg and add to the pan.
- Blend all ingredients well with a fork. Once blended spread mixture evenly in the bottom of the pan. The back of a small flat bottomed measuring cup works very well.
- Bake for 8-10 minutes until just light golden brown.
- Cool to room temperature before adding the cheesecake batters.
- get full instructions @ sugarfreesprinkles.com
BLACKBERRY CHEESECAKE WITH GINGER CINNAMON CRUST (LOW CARB & GLUTEN FREE)
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Oleh
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