Since I recently got diagnosed with reactive hypoglycemia I need to be eating sugar-free and low-carb. This is why this cheesecake will be the only dessert for me during these holidays. No reason for feeling quilty even if you have 2 pieces or more ;).
- low-carb
- low-histamine
- gluten-free
WHAT DO YOU NEED?
FOR THE CRUST:
75 g Almond flour
25 g Flax seed flour flour (it is also going to be delicious if you just stick to almond flour)
25 g Xylit (or other sugar substitute)
1 tablespoon Vanilla extract
70 g Butter or plant-based butter
a pinch of Salt
FOR THE FILLING:
3 Eggs
100 g Xylit (or other sugar substitute)
500 g Cream cheese, room temperature
200 g Sour creme
1 tablespoon Vanilla extract
OPTIONAL (NOT LOW-HISTAMINE):
Lemon juice from 1 lemon (you can leave it out, or add a tablespoon of apple cider vinegar or some mint which will also give it some freshness)
PREPARATION:
Preheat the oven to 200ºC.
Melt down the butter, xylit and vanilla extract in a little pot and add other ingredients. Pour the mixture to your baking sheet and press it down with your fingers. If it is too dry, add some almond or rice milk, but just a few sprinkles.
Bake the crust for 10-12 min on 200ºC. Take it out and let it cool down.
Mix all the ingredients for the filling with an electric mixer. Pour the cheesecake filling over the cooled crust.
Put it back into the oven and bake for 10 min on 200ºC. Then set the temperature to 130ºC and continue baking it for another 60 min.
When it is done, let the cake cool down in the oven.
Put the cake in the fridge for at least 5 hours, but even better if you do it over night.
SERVING IDEAS:
Heat up some blueberries and current in a pot and pour it over the cake when you serve it.
Hope you like the recipe and you will try it out. If you do, don’t forget to post it on instagram and tag me under : @histaminefreelife
Ira
Histamine Free Life 