STRAWBERRY SWIRL CHEESECAKE - LOW CARB

I think I died and went to heaven, where strawberry cheesecake is served everyday. I came up with a recipe which will not raise the blood glucose levels by much at all.

BASE INGREDIENTS

100 g finely chopped pecans

100g almond meal

2 tablespoons butter

3 teaspoons xylitol

1 tablespoon sugar free maple syrup

Melt the butter in a saucepan, then throw in the other ingredients and cook over low heat for about 1 minute, until warmed through.

Line the base of a springform cake tin with baking paper and press the nut mixture in firmly. Allow base to set in fridge for 1 hour

STRAWBERRY SAUCE INGREDIENTS

250G  chopped strawberries

2 teaspoons xylitol

1/2 packet diet strawberry jelly (jello)

Heat the strawberries in the microwave for 2 minutes or until liquified. Mush the strawberries with a fork and add xylitol and jelly crystals. Set aside to cool.

 CHEESECAKE INGREDIENTS

500 g full fat cream cheese at room temperature

300ml full fat cream

2 tablespoons xylitol

2 teaspoons vanilla bean extract

3 teaspoons gelatine

1/4 cup lemon juice

Beat cream. xylitol and vanilla to soft peak stage.

Beat cream cheese until soft.

Heat lemon juice in microwave until hot, then add the gelatine. You may need to zap again for another 15 seconds if it starts to set.

Fold the cream into the cheese until well combined, then stir in the lemon mixture.

Alternate spoonfuls of cheese mixture with the sauce over the set base. Swirl the two mixes to achieve the above pattern. Allow to set in fridge - at least 3 hours.

 If the cheesecake is divided by 12 slices, each slice contains only 5.86 carbs

Now you can enjoy cheesecake everyday!