"There are so many recipes out there, from different parts of the world and the good news is, that most of them can be adapted to low carb baking. The only problem I have, is to find someone, who will help me to eat all this deliciousness. Let’s face it, low carb baking is great, but eating three cakes a week is not a good idea! I try to make big batches of various cakes for parties or family gatherings, where I can share them with other people. None of them are diabetics, but they all love them. It’s great to know that ‘normal’ people enjoy my cakes. It shows, that when you bake from my recipes, you are not going to be the only one in your family who likes it.
I made these little mini cheesecakes from the leftover cranberries that I had in my freezer from Christmas. You don’t need much and it makes a really nice and a bit different cheesecake. I made it in a mini sandwich tin (from Lakeland), but you can make it in a regular spring form tin. Ingredients listed below will make 24 mini cheesecakes or one large cheesecake in a 23cm spring form tin."
80g dark chocolate
150 g ground almonds
500g cream cheese
250 g double cream
2 tsp. vanilla extract
300g cranberries (fresh or frozen)
3 tsp granulated gelatine (or 3 leaves)
Juice of half lemon
1 slice (1/12th of the whole cake)
Carbohydrate 5.4g Protein 8g Fat 31g
1 mini cheesecake
Carbohydrate 2.7g Protein 4g. Fat 15.5g