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I have been looking for a recipe that uses erythritol and xylitol and, after doing a lot of research on these two sugar alcohols, I have modified a few recipes to come up with exactly what I was looking for.
2 packages (8 ounces each) of cream cheese, softened
.375 cup erythritol
.375 cup xylitol
2 teaspoons of vanilla
1/2 teaspoon of grated lemon peel
In a medium sized bowl mix 1 cup of sour cream along with 2 tablespoons of erythritol/xylitol mixture and 2 teaspoons of vanilla.
How To Prepare:
Crust: Stir together almonds, 1 tablespoon erythritol, 1 tablespoon xylitol and 5 tablespoons of the butter. Brush bottom of a pie plate with some of the remaining butter. Press crumb mixture evenly onto the bottom of the pan. Cool in refrigerator until firm.
Heat oven to 350 degrees. Beat cream cheese slightly, add eggs, erythritol/xylitol, vanilla and lemon peel. Beat until light and fluffy.
Pour mixture into prepared crust. Bake until firm, about 25 minutes. Spread cheesecake topping carefully over the pie; cool.
Refrigerate at least 6 hours. Serve with any desired toppings