THM Mini Cheesecakes

 

Angela’s THM Cheesecake

Here’s the recipe for my friend’s yummy Trim Healthy Mama Cheesecakes that several have requested:

Crust:

1 cup almond flour

½ cup pecan pieces

1 stick butter melted

Pinch of salt

1/8 tsp cinnamon

3 tsp Natural Mate (stevia and erythritol blend)

Dash of nutmeg

Mix all ingredients together and spread in well-greased springform pan. Bake at 350 degrees for 10 minutes.

Filling:

2- 8oz packages of cream cheese (1/3 less fat is ok) at room temperature

2 eggs

½ cup Natural Mate (stevia and erythritol blend)

1 tsp lemon juice

¼ tsp glucomannan

2 Tbls whipping cream

For best results, leave your cream cheese out overnight. Handle your batter gently. When you add eggs, only beat them until the yolks disappear.

Beat the cream cheese and the sweetener together until smooth. Add lemon juice, whipping cream and glucomannan. Then, add the eggs one at a time, beating just until the yolks disappear. Pour into prepared crust and bake at 350 degrees for 30 min. Let cool and store in refrigerator.

Topping:

2 cups whipping cream

4 Tbls Natural Mate (stevia and erythritol blend)

1 Tbls Vanilla

Whip cream until stiff peaks begin to form. Add in vanilla and sweetener. NO NOT OVERBEAT!!!

Place whipped cream in icing back and top cooled cheesecake. Also, top with shaved Lily’s chocolate bars.

For mini cheesecakes: Bake in 24 lined muffin cups. Bake for only 15-20 minutes.

For chocolate espresso cheesecake: Omit whipping cream. Double all other ingredients. Mix together ¼ cup whipping cream and 2Tbsp instant espresso. Set aside. Melt 1 cup Lily’s chocolate chips in microwave at half power. Add to the whipping cream mixture and the add to the batter at the end.

Chocolate crust:

6 Tbls almond flour

2 tsp instant espresso

¼ tsp salt

¼ cup butter

3 oz Lily’s chocolate chopped ( or chips)

½ cup Natural Mate (stevia and erythritol blend)

1 tsp vanilla

1 egg

Melt chocolate and butter in microwave on half power. Add egg, vanilla, espresso and sweetener. Stir well and add the almond flour and salt. Spread crust in prepared pan and bake at 350 degrees for 10 minutes.