Low Carb Pecan crusted Strawberry Cheesecake
1 pound of fresh raw pecans
1 pound of fresh strawberries
1 teaspoon of Ez-sweets http://ift.tt/1jgkEla (Whatever is equal to 1 cup of sugar with your choice of sweetener)
splash of lemon juice
3 (8 ounce) packages cream cheese
1 teaspoon of Ez-sweets (whatever is equal to 1 cup of sugar with your choice of sweetener)
1 tablespoon vanilla extract
1 teaspoon almond extract
Rinse the strawberries making sure to drain the water well. Dice the them and put them in pan. Cook on medium heat stirring occasionally after about 5 minutes the strawberries will begin to release their own juices. cook for about 5 to 10 minutes. Remove from heat and add 1 teaspoon of ez-sweets and a splash of lemon juice. Refrigerate until later.
Preheat oven to 350 degrees
Grind pecans in a coffee bean grinder or food processor until it's a fine powder it will be wet because of the natural oils in the pecans. Press the pecans in to a 9 inch round cake pan making sure to press it to the sides as well. Then set aside.
In a mixing bowl add cream cheese, eggs, sweetener, vanilla & almond extracts. Blend well with a hand mixer. Once completely combined and smooth transfer to pecan crusted pan. Bake for 35 minutes or until golden brown and cracking on top.
Allow to cool completely and then spread on strawberry topping.
Makes 8 servings
Nutrition (thank you my fitness pal) http://ift.tt/1jgkElb