Low Carb Lower fat cheesecake with walnut crumb crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Neufchatel Cheese 0.5 cup Sour Cream, reduced fat 2 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 1 tbsp Coconut Secret Raw Coconut Flour (by GFERBER) 1 cup pieces or chips Walnuts 2 tbsp Butter, salted
In a food processor blend room temperature cream cheese, 1/2 cup artificial sweetener, vanilla extract and coconut flour. Add eggs one at a time and pulse to incorporate. Do not over mix. Spread in 6" cheesecake pan with walnut crust.
Process in Instant Pot for 25 minutes with 10 min QR. Let cool for at least 1 hour at room temp. Refrigerate for 8 hours.
Crust:
Grind walnuts in food processor and add butter. Spread in bottom of greased cheesecake pan that is lined with parchment paper on the bottom. Bake 350 for about 8-10 min. Let cool.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user SSOUTHARD8.
Process in Instant Pot for 25 minutes with 10 min QR. Let cool for at least 1 hour at room temp. Refrigerate for 8 hours.
Crust:
Grind walnuts in food processor and add butter. Spread in bottom of greased cheesecake pan that is lined with parchment paper on the bottom. Bake 350 for about 8-10 min. Let cool.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user SSOUTHARD8.
Nutritional Info Amount Per Serving
- Calories: 419.5
- Total Fat: 39.0 g
- Cholesterol: 137.7 mg
- Sodium: 362.6 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 2.0 g
- Protein: 13.6 g
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