Time To Table: 1 hour active + 2 hours chillingServes: 16
Benefits
Low Carb, Low Sugar, Gluten-Free
Ingredients
4 Tbsp organic, grass-fed butter
1/3 cup Zsweet
1 large organic, omega-3 egg
1 ½ cups organic blackberries
1 cup ground organic almonds (almond flour)
8 ounces organic cream cheese
1 tsp organic vanilla extract
3 Tbsp organic sour cream
2 Tbsp organic lemon juice plus 2 tsp. zest
Preparation
FOR CRUST
Preheat oven to 350°F. Fold 16-inch-long piece of foil to 8×16-inch strip; place in 8×8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil. Place almond flour in heavy-duty plastic bag. Melt butter in medium skillet over low heat. Remove from heat; add almond flour and toss to coat. Press almond crumbs evenly onto bottom of prepared pan. Bake crust until golden, about 10-12 minutes. Cool crust while preparing filling.
FOR FILLING
Using electric mixer, beat cream cheese and ZSweet in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust. Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. Cover; keep chilled. Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with a blackberry. Chill until ready to serve.
Nutrition Information
129 Calories, 12 g Total Fat, 5 g Saturated fat, 0 g Trans Fat, 5 g Monounsaturated fat, 1 g Polyunsaturated fat, 37 mg Cholesterol, 68 mg Sodium, 3 g Carbohydrate, 1.5 g Fiber, 1 g Sugars, 3 g Protein