Well, after months of messin’ around with all sorts of ingredients, and a lot of bean recipes, I’ve come up with my own.
And I’m pretty happy with it. I still find that it dries out quickly so it works best with some ice cream or some mousse as a foil, but otherwise the taste works just fine.
I know the ingredients aren’t easy and are expensive in some cases. I urge you to buy in bulk, and buy the base item and use your food processor to make the “flours”.
- 1/2 c almond flour
- 1/4 c coconut flour (I use dried unsweetened flakes and whirr them in the food processor)
- 1/4 c oat flour (regular oat meal whirred in the food processor)
- 1/4 c whey protein
- 1/4 quinoa flour
- 1/2 c cocoa powder unsweetened
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c sugar substitute of your choice
- 3 eggs
- 1 tsp vanilla
- 1/2 c mayonnaise
- 1/2 c bittersweet chocolate chips
- 1/2 c walnuts chopped
- Whisk together all the dry ingredients except the sugar in a bowl.
- Whisk the sugar and wet ingredients in another bowl.
- Add the wet to the dry and mix until well mixed.
- Ad the chips and the nuts.
- Place in a well-greased 9 x 9 pan.
- Place in a 350° pre-heated oven for about 35-40 minutes, until a toothpick comes out dry.
- Cool on a rack in the pan.
NOTES: you can change up the nuts of course and the chips if you prefer something else. Don’t over bake…It’s better to be slightly wet in the middle than too dry.
SOURCE: Sherry Peyton
This is easy to make and so good, well, let’s just say it’s hard to eat one piece.
What is delightful, is that you can pair the cheesecake with any fruit that you wish, making it as elaborate or simple as you desire. Plain or dressed up, it tastes spectacularly good.
- 1 1/2 cups almond flour
- 1/4 cup sweetener of your choice, (powdered will leave a smoother consistency)
- 1/4 cup butter, melted
- 12 ounces cream cheese, softened
- 2 tbsp sour cream or Greek yogurt, room temperature
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 3/4 cup sweetener of your choice
- 1/2 cup plus 2 tbsp heavy whipping cream, divided use
- 1 envelope Knox gelatin
- In a medium bowl, whisk together almond flour and sweetener. Stir in butter until well combined and clumps form.
- Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.
- In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
- In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Stir into cream cheese mixture until combined.
- In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
- Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set. Pour topping over chilled cheesecake and serve.
NOTES: I love this plain, but any fruit will work, and any method. You can use fresh fruit, or cook it down to a sauce.
SOURCE: All Day I Dream About Food