hey guys welcome to my channel it's Iva Scelfo and me personally I am NOT a big on dessert but since my husband recently joined me on this ketogenic lifestyle journey I actually went ahead and start learning some of these desserts recipes so I can actually make something for him as he is big on desserts so today I would like to share with you one of the great cheesecake recipe this cheesecake recipe is a non bay very easy done in 15 minutes throw it in the freezer for 40 minutes and you're done and you have an amazing tasty dessert for the crust you're gonna need 10 grams of almond flour 10 grams of very finely chopped pecans 1 and 1/2 TSP of sweetener I am using this one and this one it's concentrated so I'm gonna be dividing everything in to two so I'm gonna use a 3/4 of a teaspoon but for you if you're using stevia it's gonna be one and a half teaspoon quarter teaspoon of cinnamon and 1 and 1/2 teaspoon of melted grass-fed butter for the actual filling you're gonna need 40 grams of sour cream 70 grams of cream cheese I'm using this Philadelphia brand 1/3 of a fat because this one has actually the least a man of carbs 28 grams or 2 tablespoons of grass-fed butter 1/2 of a teaspoon of vanilla extract 1/8 of a teaspoon of lemon juice a little squeeze and 2 to 3 tablespoons of your sweetener so I'll be using 1 let's start with the crust first are we gonna do we're gonna take a pan taking 10 grams of my almond flour 10 grams of the finely chopped pecans and we're gonna fry it up on a pan until golden brown the nuts are toasted and do not skip this step toasting the nuts it makes tremendous difference in the way how the crust will taste adding the butter 1/2 teaspoon of a sweetener quarter teaspoon of cinnamon whisk it up good together until it's all nicely combined this recipe originally makes two servings but I like to have a little less calories and I don't need to have such a big dessert so I'm gonna make these into four which will be roughly 150 calories for each and now I'm gonna add the crust mixture into four little containers and I'm pressing down press and twisting just to get the dough nicely into the bottom I get all four containers filled up with crusts and I'm gonna place them in a freezer while I'm working on the filling for the filling I'm adding 40 grams of the sour cream into a pod 70 grams of the cream cheese 28 grams of grass-fed butter half of a teaspoon of vanilla extract eighth of the teaspoon of lemon juice and 3 tbsp of your sweetener I am using concentrated one as I mentioned before so I'm using only one now I will take my hand mixer and mix it all well together for about three to four minutes I'm using just a ziplock which I cut a little opening it so I can swirl the filling into my little containers and here it is now I'm just gonna put them in a freezer for about 40 minutes and then I'm gonna garnish them with some fresh strawberries you can use any berries of your choice


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