Friday, July 8, 2016
S'MORES NO-BAKE CHEESE CAKE
I'm so excited about this recipe! I was literally dreaming about this today, and it all came together in my mind and sounded so good in my head that I thought I'd do a video of it while creating it. I was not disappointed! My family loved it! Yes, even the non-low carbers.
The crust tastes very much like a graham cracker crust, albeit a low carb gluten free version, as far as I remember them, which was many moons ago. You will have to make up your mind on that. This is my favorite crust and I use it for most of my cream pies.
I'm not the queen of low carb bloggers out there, but hey, I make some mighty good food! We enjoy it anyway. I have to say this one is up there on the top of my desserts now. It's pretty easy to put together too, as you'll see demonstrated in the video.
S'MORES NO-BAKE CHEESE CAKE
1 cup almond flour - Honeyville
1/2 cup golden flaxseed meal
1/3 cup whey protein isolate, Isopure -- either unflavored or vanilla
1 tbsp Pyure sweetener (2 tbsp equivalent)
1/4 cup coconut oil -- melted
1 teaspoon vanilla extract
2 tablespoons Torani sugar free s'mores flavored syrup -- (available at Walmart) if you can't find it use vanilla flavored
12 ounces Philadelphia 1/3 less Fat Cream Cheese, softened -- (you may use full fat, but I use this because it actually has less carbs and calories.)
1/4 cup Pyure Sweetener -- Or sweetener of choice (equal to 1/2 cup sugar)
3/8 cup Torani sugar free s'mores flavored syrup
1 teaspoon vanilla extract -- OR if you have it 16 drops Marshmallow flavor concentrate (Capella)
1/8 teaspoon salt
1 cup heavy cream
1 tablespoon vanilla instant pudding mix, sugar free
7 5/8 ounces Nestle Media Crema (Table Cream) -- OR 2/3 cup heavy cream
3 tablespoons Pyure Sweetener -- powdered (equivalent to 3/8 cup sugar)
1 tablespoon xylitol sweetener -- powdered
8 squares Lindt 85% Cocoa Bar -- chopped into small pieces
CRUST: Preheat oven to 350F. Grease a 10-inch springform pan or 9x13-inch pan.
In springform pan, add almond flour, flaxseed meal, whey protein isolate, and Pyure, and stir together with a fork. Add coconut oil, vanilla extract, and sugar free syrup. Stir together with fork until crumbly.
Press into pan. To keep it from sticking to your fingers, spray a piece of plastic wrap with non-stick cooking spray and press down into pan and part way up sides.
Bake 10 minutes and let cool completely on a wire rack.
FILLING: In mixing bowl add cream cheese, granulated sweetener, sugar free syrup, vanilla extract, and salt. Mix with electric mixer until smooth and creamy.
In another mixing bowl, add heavy cream and vanilla pudding mix. Whip until stiff peaks form.
Pour whipped cream into cream cheese mixture and continue mixing with electric mixer on low speed until completely combined.
Pour into cooled pie crust. You can chill this in the refrigerator if you have a lot of time, or you can put it in the freezer for 1 hour, before adding the topping.
TOPPING: In sauce pan, add table cream and powdered Pyure sweetener and powdered xylitol. Stir. Bring to simmer stirring constantly.
Add chocolate pieces and let sit 1 minute. With wire whisk or electric hand whisk, whisk until smooth and creamy. Immediately pour over filling and freeze 1 hour or chill several hours.
"© Ginny's Low Carb Kitchen, 7/8/2016"
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16 servings/Per Serving: 260 Calories; 23g Fat (78.6% calories from fat); 6g Protein; 8g Carbohydrate; 3g Dietary Fiber
NOTES : 5g net carbs per 1/16 serving