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Mini Lemon Cheesecakes - Sugar Free, Carb Free
This is such an easy recipe and if you are cutting carbs and sugar there is no need to go without your treats, your oils will only enhance the taste of these beauties!
Ingredients: - ¼ Cup of rice malt syrup- ½ cup of almond meal- ½ cup of desiccated coconut - 40gms of butter- 250gms of Philly cheese- 10 drops of pure lemon oil- 2 x silicone mini muffin baking trays- Ground nutmeg
- Tip the almond meal and coconut into a mixing bowl. - Melt the butter in the microwave and then tip it into the bowl and stir until the butter mixes. - Scoop a teaspoon of the base mixture into a silicone baking tray and push the mixture down to create a base. - Bake the bases on 180 until brown. - Leave to cool before adding the cheese top.
CHEESE TOPPING –
- Allow the cheese to warm to room temp. - Chop the Philly slab into small bits and pop it in the wiz. Blitz till smooth. - Add the Rice Malt syrup - Add 10 drops of pure lemon oil- Blitz again to stir- Scoop Cheesecake top onto the bases in the silicone mini muffin trays and smooth flat with a knife. Sprinkle with nutmeg or lemon zest. - Freeze cheesecakes until set and then remove from moulds.
Store in the fridge and consume whenever the craving hits or friends come over.This recipe makes about 18 mini cheesecakes.