Sugarfree Cheesecake - Dallas News | myFOXdfw.com

Sugarfree Cheesecake

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Crust:

2 ozs butter

½ cup flour

½ cup almond flour

2 Tbs xylitol natural sweetener

½ tsp sea salt

1 Tbs heavy cream mixed with 1 egg yolk


Combine all ingredients by hand. Pat into greased pie plate with removable bottom.

Bake 350 degrees for approximately 10 minutes or until golden colored. Cool completely.

 

Filling:

3 lbs. cream cheese

4 large eggs

1 cup Xyla

1 Tbs vanilla

1 tsp lemon zest

1 tsp lemon extract

3 Tbs Cornstarch dissolved in 2 Tbs water


Spring form pan must be greased and wrapped in 3 layers of aluminum foil before baking cheesecake.

Combine filling ingredients and beat until fluffy. Bake 1 hour in water bath (bain marie). Cool cake completely. Place in refrigerator and chill overnight before serving.

 

Topping:

Frozen seedless tart red cherries

A little Xyla

Lemon juice

2 tsp unflavored gelatin melted in 2 Tbs hot water.


Combine crushing some of the berries. Pour on cooled cheesecake. Chill for 30 minutes. Serve.

 

SUGAR-FREE CHOCOLATE MOUSSE CAKE

Set aside: 3 ½ Cups Cake Flour

1 ½ cup unsweetened cocoa powder

½ tsp salt

2 tsp baking soda

2 tsp baking powder


Next combine 3 cups hot water with 1 cup strong coffee. Keep warm. Whisk 4 large eggs with 4 cups XYLA and 2 cups grape seed oil until fluffy.

Then add 1 Tbs vanilla.

Fold flour mixture into egg mixture in thirds by alternating with hot liquid and ending with flour mixture.

Pour into 3 greased 9 inch pans.

Bake 30 minutes until firm in the middle. Cool in pans 10 minutes.

Release from pans and cool completely.

Cut cakes across diagonally. Fill and frost with sugar free mousse.

 

SUGAR FREE MOUSE

Combine 6 cups unsweetened cool whip with 3 cups heavy cream that has been beaten until fluffy. Add

1 tsp vanilla. Fold in melted dark chocolate. Chill until firm. Spread and frost cakes

 

SUGAR-FREE AUTUMN PUMPKIN TARTS

Crust (2) 9" pie pans greased

2 ¾ cup almond meal

¼ cup coconut flour

6 T xylitol

6 T melted butter

Pinch salt


Combine mixture by hand. Press into pie pans - bake at 350 degrees for 8 minutes. Cool completely.


Filling Preheat oven to 400 degrees


2 lbs pure pumpkin puree

1 1/3 cups xylitol sweetener

1 lb almond milk (2 c)

8 ozs. Mascarpone cheese or cream cheese

1 t salt

2 t cinnamon

1 t ginger

¼ t ground cloves

6 large eggs

2 t pure vanilla


Combine all ingredients. Blend until smooth. Pour mixture in prepared pie shells. Bake 400 degrees 10 minutes. Reduce heat to 350 degrees. Bake 45 minutes or until slightly firm. Cool on racks, then chill.

Decorate as desired.

Note: These tarts are both gluten and sugar free.

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