1 1/2 cups almond flour
1 tsp. cinnamon
1 1/2 tbsp. xylitol
1 1/2 tsp. Splenda, granulated, or Chickory root/FOS sweetener
4 tbsp. butter, melted
1 egg white
Preheat oven to 350 F.
Mix almond flour with cinnamon, and sweeteners. Melt butter then add to nut mixture and stir until evenly distributed. Beat egg white and add to nut mixture and mix until dough all sticks together. Butter a 9 inch pie plate. Place the dough ball on a sheet of parchment paper. Place a piece of plastic wrap over it and roll out the dough evenly until it is a circle slightly larger than the pie plate.
Peel off the plastic wrap and pick up the whole crust along with the paper and turn it over onto the pie pan. I put the pie pan upside down on the crust and reach under the paper and press the crust up onto the bottom of the pie pan. Then I flip the whole thing together.
Fit the crust into the pie plate evenly to cover the bottom and sides of the plate. Make a narrow and high edging around the top of the pie plate as a wider one will tend to burn when the cheesecake is baking. Bake for 10-12 minutes being careful not to overcook. Cool the crust. If time is short, put the pie plate in the freezer for about 10 minutes after it has cooled down from hot to warm.
2 cups peeled, sliced apples (fuji gives the most flavor)
1/3 cup xylitol (must use this to caramelize)
1 tsp. cinnamon
1/4 cup almond flour
Peel, core and slice two apples. Measure 2 cups of the slices. Cover a large cookie sheet with parchment paper and lay the apple slices on the sheet in a single layer and bake for about 15 minutes. Set aside. Mix the sweetener, cinnamon and almond flour together.
(If you are dairy sensitive, use the Coconut Cream Pie filling)
2 8 oz. packages cream cheese, warmed to room temp.
1/2 cup sour cream
1/4 cup xylitol or erythritol
1/4 cup Splenda, granulated or 2 drops EZ-Sweetz, or 1/4 cup Chickory root/FOS sweetener
1/8 tsp. stevia, white powder extract
2 tsp. vanilla extract
2 eggs + 1 egg yolk
Cut the package of cream cheese into approx. 24 small pieces. It should be warm and soft. Separate the pieces into a large mixing bowl. Add sweeteners and mix with an electric mixer until smooth and there are no lumps. Add in sour cream, and vanilla extract and mix until smooth. Add the eggs one at a time and mix on the lowest possible speed only until it is combined. Do not over-mix as it makes the cheesecake prone to cracking.
Pour into cooled crust. Place the baked apple slices on top of the filling in a circular pattern as evenly as possible. Cover the apples with the cinnamon and almond flour mix.
Bake for approximately 40-45 minutes. Allow to cool for 30 minutes. Put in refrigerator for at least 5 hours, longer is better.
Great for Thanksgiving or Christmas feasts.
Cal. 483, Fat 41, Carb. 12, Fiber 3.3, Prot. 12.8, Net Carbs 8.7
Cal. 322, Fat 28, Carb. 8, Fiber 2.3, Prot. 8.5, Net Carbs 5.7