Blueberry Swirl Cheesecake
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 8 Slices
Calories: 461
This pretty low carb fruit swirl cheesecake is quick and easy to prepare. It uses a simple blueberry puree and a gluten free almond flour based crust.
Print Recipe
CRUST:
With a fork, mix together almond flour, cinnamon, and sweetener.
Stir in melted butter.
Press crust mixture down into pie pan (I used wax paper on top and pressed with back of spoon)
FILLING:
In large mixing bowl, beat cream cheese, sweetener and vanilla until blended.
Add eggs, one at a time, beating after each just until blended.
Pour filling over crust
Puree blueberries in blender or food processor.
Drop several spoonfuls of pureed blueberries gently over filling, swirl in with a knife.
Bake at 350 ºF for about 35-40 minutes or until center is almost set.
Chill in refrigerator for at least 2 hours.
Makes 8 servings
Per serving: 466 calories, 42.7g fat, 313.6mg sodium, 18.4g carbs with erythritol, 3.2g fiber, 8.2g erythritol, 7g net carb, 10.6g protein
Serving: 1slice | Calories: 461 | Carbohydrates: 10g | Protein: 10g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 299mg | Potassium: 108mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1185IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg
Net Carbs:
7
g
|
% Carbs:
6
%
|
% Protein:
8.6
%
|
% Fat:
85.3
%
|
SmartPoints:
19
Values
Array
(
[serving_size] => 1
[calories] => 461
[carbohydrates] => 10
[protein] => 10
[fat] => 44
[sodium] => 299
[serving_unit] => slice
[saturated_fat] => 19
[cholesterol] => 134
[potassium] => 108
[fiber] => 3
[sugar] => 5
[vitamin_a] => 1185
[vitamin_c] => 2
[calcium] => 117
[iron] => 1
)
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