This recipe was tweaked from another recipe used by permission developed by Jennifer Eloff. (http://low-carb-news.blogspot.com/2009/12/fruit-cocktail-cheesecake-squares.html) I bumped up the cream cheese (or actually neufchatel cheese) content and altered the crust slightly to my favored nut crust. I really like this recipe if you have company, and want to set some bars out for people to eat with their hands. The butter in the filling helps hold the cheesecake like a bar as opposed to how cheesecake typically feels.
If you do wish it to be Induction friendly, you can drop the fruit and the crust from the recipe, but of my reading of DANDR, the crust (sans whey protein) should be legal for those after the first 14-day Induction period.
Here is the recipe as I made it:
- 2/3 cup Almond flour
- 1/3 cup Flax meal
- ¼ cup vanilla whey protein
- 2 TBS Splenda
- 1/3 cup butter, melted
This is very similar to the recipe I make called “faux” Graham cracker crust except with the added Vanilla Powder and without a pinch of added salt. I am not sure if I needed the vanilla powder or not. Not having enough raw almonds in the house really affected my options, and I think I like the addition of the salt.
- 12 oz Neufchatel cream cheese, softened
- 1 egg
- ½ cup sour cream
- ½ cup SPLENDA® Granular
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup canned fruit cocktai, strawberries, or blueberries
I bumped up the cream cheese a bit more to make the bars a bit bigger and a bit more like cheesecake. I estimate that I could get 18 small pieces from my recipe or more likely 12-15 servings. That makes my recipe at 15 servings:
188 Calories, 17g Fat, 7g Carbs, 1.5g Fiber, 5.7g Protein