Yesterday was my oldest son’s 27th birthday.
WOW!!!!
It feels just like yesterday, the LOML and I were bringing a tiny beautiful newborn baby boy wearing a little white jumper and a pink and blue striped beany on his jet black hair covered head into our home. I remember every sound, smell, and sweet little gurgle from this sweet little creature who was now our son.
Yesterday, this sweet baby boy turned 27 years old! I am absolutely blown away….that I’m old enough to have a 27 year old!!
Because Son #1 is on a similar diet as we are on (you can read about it here), I had to get creative with his birthday meal and dessert.
Our son’s beautiful girlfriend, who is also on the same diet as him, brought over a scrumptuous dessert this weekend for us to try. She’s so good like that. I complain about how boring our menu is on this diet, and she comes over bringing such creative recipes that are good for us and taste like heaven.
I want to share with you a recipe I found on her Pinterest page that sounded yummy to make for Son #1’s birthday dessert. It’s from the wholesomeyum.com website.
| Servings |
slices
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- 2 cups almond flour
- 1/3 cup butter
- 3 Tbsp erythritol granular or powdered
- 1 tsp vanilla extract
- 32 oz cream cheese
- 1¼ cup powdered erythritol
- 3 large eggs
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Ingredients
CRUST
FILLING
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- Preheat oven 350°F. Grease a 9" springform pan (or you can line the bottom with parchment paper.
- To make the crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for 10-12 minutes, until barely golden. Let it cool for ten minutes.
- Meanwhile, beat the cream cheese and powdered sweetener together until fluffy. Beat in the eggs, one at a time. Finally beat in the lemon juice and vanilla extract.
- Pour the filling into the crust pan. Smooth the top with a spatula (use a pastry spatula for a smoother top).
- Bake for 40-45 minutes, until the center is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably over night) until completely set. Do not try to remove the cake from the pan before chilling.
- Top with fresh raspberry sauce if desired.
I topped the cheesecake with this delicious raspberry sauce I found at tastesoflizzyt.com.
| Servings |
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- 12 oz unsweetened raspberries frozen, divided
- ¾ cup erythritol granulated
- ½ cup water
- ½ tsp vanilla extract
- 3 tsp cornstarch
- 2 Tbsp water
- 1 Tbsp butter
Ingredients
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- In a saucepan over medium heat, stir 1½ cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture till boiling, stirring often. Reduce heat and add vanilla.
- In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
- Pour this into the boiling raspberry mixture. Stir and boil over med-low heat for 4 minutes or until the mixture has thickened a bit.
- Remove the pan from the heat.
- Add one tablespoon of butter and mix until the butter has completely melted.
- Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix.
- Serve over whatever dessert you'd like!
- Refrigerate the leftovers.
The dessert was a huge hit with the family. It was yummy and healthy all at the same time. You can’t beat that!!!
On another note, yesterday my little blog had over 10,000 views! WOW!! I am honored that you come and read about my life, projects, DIYs. I have such fun sharing them with you. Please introduce yourself in the comments and let me know what you think anytime. Share where you’re from, what projects you’re doing or are interested in doing. Tell me a little bit about yourself so we can be blog friends!!
Hope your week is going great.
Love y’all,
Linda
