1 cup almond meal
1/2 cup flax meal, Golden -- (or half nut meal and half flaxmeal)
1/2 cup Whey Protien, Vanilla, Body Fortress Super Advanced
1/4 cup melted butter
4 packets Truvia
12 ounces cream cheese
6 packets Truvia -- (or sweetener to equal 1/4 cup sugar)
1/4 cup Torani vanilla flavored SF syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup heavy cream
2 tablespoons torani vanilla flavored SF syrup
2 packages sugar-free raspberry-flavored gelatin (small)
2 cups boiling water
12 ounces unsweetened frozen raspberries
Crust: Preheat oven to 300 F. Mix 9-inch springform pan. Pat into the bottom of the pan and bake for 10 to 12 minutes or until golden brown. Cool.
Filling: In a mixing bowl, beat cream cheese, Truvia, Torani Syrup, and vanilla, until smooth. Whip cream with 2 tbsp Torani Syrup. Fold cream cheese mixture into whipped cream. Spread over crust and refrigerate until topping is ready.
Topping: Dissolve Jello in boiling water; stir in raspberries. Chill for about 10 to 15 minutes or until mixture begins to thicken. (I find that it thickens very quickly because the berries are still frozen when I add them.) Spread over filling, and refrigerate until set. Chill several hours or overnight for best results.
Serve with whipped cream if desired (not included)
This is also excellent using my Spicy Cranberry Sauce as a topping for less carbs.
- - - - - - - - - - - - - - - - - - -
16 servings (Per Serving): 256 Calories; 21g Fat (74.1% calories from fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber
NOTES : 6 g net carbs per serving