100g melted butter
2 cups Almond meal
1 tbsp Almond butter
4 Eggs plus 1 egg yolk
500g Cream cheese (regular)
200g Coconut cream
1 tbsp Vanilla essence
3 tbsp Natvia (sweetener of your choice)
4 Limes (juiced)
1. Mix butter, almond meal and almond butter together and press into a 25cm spring-form tin, line with baking paper. Refrigerate for 1 hour.
2. Beat together all filling ingredients until smooth. Pour over cooled base. Bake for 1 hour at 160 degrees, or until firm to touch and browned on top. Best refrigerated overnight and served at room temperature the next day.
Serves: 10 small
Serving size: 1
Saturated fat: 20.3g
See original idea from Julia here
Need help with weight and measurement conversion, this may be helpful see here
A lovely tasting dessert, it fits so well into my LCHF menu plans, I do hope you enjoy it.
For example, Ground Almonds/Almond Meal... it is made slightly different than almond flour. Instead of blanching the almonds to remove the skins, the skins on the almonds are kept on. It’s a little bit coarser than almond flour and still bakes the same. For baked goods, perhaps use a super fine ground almond flour but equally almond meal can perform just as well in most recipes, at a reduced cost.
Almond meal may also be known as ground almonds. You can grind almonds using a blender to make your own almond meal, the power of your blender will dictate how fine your almond meal will become.
A serving (1/4 cup or 28 grams) of the almond meal has the same nutrition of almond flour of nearly 160 calories, 6 grams of carbs and 3 grams of fibre. Only 6 total carbs or 3 net carbs per serving.
You can learn more about low carb flours from Libby at 'Ditch The Carbs' site, she has a very good guide, which you can read here
All the best Jan