Red Velvet Cheesecake – Low Carb & Gluten Free

I must admit that as I was preparing this blog post I had Fifty Shades of Grey playing in the background.  About 30 minutes in I get a snapchat from my neighbors across the street of them singing “Love Me Like You Do.”  At first I was confused….and then I realized that the blinds to our large front window behind me were open.  So tonight’s lesson: Remember to close your blinds when watching R rated movies.  I definitely enjoyed the laugh, lol.  And of course this blog is about a deliciously enticing Red Velvet Cheesecake.
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Red Velvet Cheesecake
Low Carb & Gluten Free

2g Net Carbs per serving
Serves 8

 Ingredients:
Red Velvet Layer

1/2 cups butter melted
2/3 cups erythritol
2 Tbsps cocoa powder
2 egg
2 tsps red food coloring
1 tsp vanilla extract
1 tsp apple cider vinegar
3/4 cup almond flour
2 pinch salt

Cheesecake Layer

5 Packages 1/3 less fat cream cheese
4 Eggs
2 Tablespoons Vanilla
3/4 Cups erythritol

Instructions:

Red Velvet Layer

  • Preheat oven to 350°F.
  • Fill a deep pan large enough for your springform pan to fit in about halfway with water and place in oven while you make your layers.
  • In a mixing bowl, combine butter and erythritol with cocoa powder, vanilla, salt, eggs, food coloring and apple cider vinegar, mix until combined.
  • Add almond flour and mix well.
  • Pour mixture into bottom of springform pan and set aside.

Cheesecake Layer

  • Mix all ingredients together until smooth and pour on top of red velvet layer.
  • Place springform pan in center of pan of water. Water should only be about halfway up the springform pan.
  • Bake for 1 hour.
  • Let cool completely then refrigerate and serve when cold.

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