Dense and creamy, sweet and gingerbread-y…this cheesecake was a labor of love and now is the love of the Holiday dessert table! Low carb, low fat and keto friendly! Choosing alternate sweeteners like Stevia, can lessen carbs.
450 grams 2% cottage cheese
100 grams whole eggs
200 grams fat free cream cheese
2 grams vanilla extract
2 grams caramel extract
30 grams egg white powder
16 grams Gingerbread Spice (see recipe)
40 grams Swerve Confectioners
3 grams fine pink or sea salt
100 grams egg white
Preheat your oven to 350°
Combine eggs, cottage cheese, cream cheese and extracts in a food processor or blender and blend until smooth
In a large bowl or stand mixer, mix cottage cheese blend and fry ingredients well.
Bring egg whites to stiff peaks with a hand mixer and fold into batter.
Lightly spray the inside of an6 or 8 inch springform pan with non stick spray. Pour mixture into a 6 or 8 Springform pan and bake at 350 degrees for 45 minutes
Let cool in the oven and transfer to fridge, overnight.
Makes 8 servings
Per serving:
Protein 17.4 grams
Total Carbs 10.2 grams
Net Carbs 9.6 grams
Fat 2.9 grams
Find it online: https://yourleanlife.com/2023/12/gingerbread-cheesecake/