Low carb Eggnog Cheesecake

Crust: Eggnog Cheesecake 1 1/2 cups almond flour 6 Tbsp Splenda 5 Tbsp unsalted butter, melted Filling: 18 oz cream cheese, softened 1 cup Splenda 1 Tablespoon vanilla extract 1 egg, beaten 1/2 cup DaVinci Gourmet Sugar Free Egg Nog Syrup 1/2 cup buttermilk 1 1/2 teaspoons nutmeg Preheat oven to 350°F. Mix all crust

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Vegan Cheesecake

  Meet the vegan cheesecake of your dreams. Seriously, I was blown away by how delicious this turned out! No one would guess this cheesecake is vegan. It’s not raw, it’s not healthy and it doesn’t have a date-nut crust (not that I have a problem with that). This is the real deal right here.

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