This resulted in an experiment with a cheese cake recipe: I replaced the all purpose flour with almond and coconut flour, and half of the cream cheese with low fat greek yogurt.
The result is both delicious and a bit "lighter" than the original recipe. This altered blackberry cheesecake of mine contains more vegetable fat from almonds and coconut, and less saturated fat from dairy produts.
You need the following ingredients (for 2 small pies):
1 oz (30 g) almond meal (you can turn a handful of almonds to almond flour with a coffee grinder)
1 oz (30 g) fine coconut flakes
4 teaspoons soft butter / margarine
2 teaspoons stevia / sugar
1-2 tablespoons thick yogurt (I used Greek yogurt with 2% fat)
2,5 oz (75 g) cream cheese (I used a natural cream cheese with 12 % fat)
2,5 oz (75 g) thick yogurt
1,5 teaspoon vanilla
2,5 teaspoons stevia / sugar (sweeten after you own taste)
grated lime zest from a half lime
3,5 oz (100 g) blackberries
1. Grind a handful of almonds with a coffee grinder to almond flour.
2. Mix the pie crust ingredients together. Press the crust gently against the bottom and the sides of the well greased pie pans.
3. Filling: Mix the ingredients together, check the sweetness, adapting it to your personal taste.
4. Pour the filling over the pie crust.
5. Pour the blackberries over the filling.
6. Bake for about 20-25 minutes at 180C / 350F degrees.
Let the cheesecake cool down before serving it.
The almond coconut crust, together with the blackberries, gives the cake
a delicious and rich taste,
so you can serve it as it is.
If you wish to spice it a bit up,
try serving it with blackberry coulis and a coupe of vanilla ice cream.
PS. The blackberry cheesecake tastes very good the day after as well!
View the printable recipe
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