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Low Carb No Bake Raspberry Cheesecake



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INGREDIENTS

  • 3/4 cup pecans raw
  • 3/4 cup walnuts raw
  • 1 Tablespoon Swerve sweetener
  • 1/2 teaspoon cinnamon
  • 6 oz cream cheese softened
  • 1 1/2 cup heavy whipping cream
  • 1/2 cup Swerve sweetener
  • 1 teaspoon vanilla
  • 1 cup raspberries
  • 3 Tablespoons Torani Sugar Free Red Raspberry syrup

INSTRUCTIONS

For the Crust:

  1. Add your nuts, 1 T of Swerve, and cinnamon to a food processor and pulse until the nuts become sticky when you press on them.
  2. Take them out and evenly divide them among 6 ramekins or bowls.

For the Cream Cheese Filling:

  1. In a mixer, whip the cream cheese and Swerve until creamy.
  2. Add your cream and vanilla and whip until fluffy.
  3. Divide into 6 portions and add to your ramekins.

For the Topping:

  1. Add berries and 2 Tablespoons of water to a pan and heat on medium high. Once the berries soften, mash them with a fork. Add your Torani syrup and mix well.
  2. Let cool and then evenly distribute onto the ramekins or bowls.
  3. Refrigerate until ready to eat.

 

NUTRITION FACTS

Recipe makes 6 mini cheesecakes

Amount per serving: 1 cheesecake

Carbs: 32.1g

Protein: 6.7g

Fiber: 26.4g

 

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Free Food Snacks:

  • string cheese
  • celery with (1) Tbsp. peanut butter

(1) Exchange Snacks:
For those of you whose young children who are on shots, one of the hardest tasks is coming up with creative (1) exchange snack ideas. Here is a list created by some of our moms:

  • 3/4 cup Cheerios
  • 1 piece of toast (low carb.)
  • 1/2 small bagel or English muffin with cream cheese
  • small box of raisins
  • small apple
  • small banana
  • 4-6 crackers
  • 2-3 cups popcorn
  • 3/4 cup blueberries
  • 17 small grapes
  • 1 1/4 cups cubed watermelon
  • 1 cup light yogurt
  • 12 cherries