I did make two different flavors, but the chocolate one isn't going to be tasted until tonight, so I'll post a recipe for that one separately at a later date (and I didn't take photos of the chocolate one as I went through making it.)
Key Lime Cheesecake (most definitely an S)
For the crust I chopped some Pecans and stirred in 2oz of butter. I then pressed the pecans into a 9inch spring form pan and baked at 350f for 10 minutes
1lb cream cheese, at room temperature
1 teaspoon of pure Stevia extract powder (I used KAL brand)
2 teaspoon vanilla
1/4 cup Greek Yogurt
1/4 cup heavy/whipping cream
3 tablespoons of Almond flour
4 eggs, at room temperature
1/2 lb Key Limes, juice & zest
Combine cream cheese, stevia and vanilla.
Add yogurt & cream, beat slowly just until smooth.
Mix in almond flour.
Add eggs one at a time, beating in between each egg.
Beat in Key Lime juice & zest.
DO NOT OVER BEAT as it will make the cheesecake sink in the middle.
Pour cheesecake mixture onto the crust.
Place in the center of middle oven rack, with a pan of water on the lower rack.
Bake at 350f for 15 minutes, then lower the temperature to 300f for 70 minutes.
Turn oven off, but let the cheesecake stand in the oven with the door slightly open for 30 minutes.
Completely cool on a wire rack.
Refrigerate for 12-24 hours before serving.
This post is being linked up over at Stacy Makes Cents for Trim Healthy Tuesday. Check out the link up for more ideas and recipes from Trim Healthy Mamas.
For more information about the Trim Healthy Mama eating plan visit the website here.