Low carb carrot cheese cake recipe
So here we have a totally new recipe that was the result of quite a bit of experimenting in the kitchen. Once you get the hang of the ingredients that are used to make low carb stuff you can start doing your own experiments. This one came out quite good but it could have easily gone the other way. Again I cant stress this enough, fad diets such as low carb, paleo and so on are not meant to be long term solutions. They should be used as tools to achieve certain short term weight loss goals. Nothing beats a balanced diet that contains all the nutrients that are needed to sustain your body. The reason I say this is because none of these diets have been around long enough to have sufficient long term scientific evidence to back their claims.
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- For the THM Baking Mix
- 1/2 Cup of Almond Flour
- 1/2 Cup of Organic coconut flour
- 1/2 Cup Organic oat fiber
- 1/2 Cup Ground golden flax
- 1 tbsp Gluccomannan powder
- 1 Cup of Xylitol natural sweetner
- 3/4 tsp of Blackstrap molasses
- 2 to 3 drops of Pure maple extract
- OR
- You can also use Sukrin gold natural brown sugar alternative
- 1 1/2 cups of shredded carrots
- 1/3 cup of Sukrin gold natural brown sugar alternative
- 2/3 cup of Swerve sweetner
- 2 eggs
- 1 tbsp of Vanilla extract
- 1 tbsp baking powder
- 1 1/4 cup of THM Baking mix (check above)
- 1 tbsp of Pumpkin pie spice
- 450 g of Philadelphia cream cheese
- 2/3 cup of Swerve sweetner
- 2 eggs
- 1 tbsp of Vanilla extract
- 1/2 cup of sour cream
- Preheat oven to 350 F
- Place all the carrot cake base ingredients together in a bowl and mix well until it forms a smooth batter
- Mix all of the cheese cake ingredients together
- in a cheese cake pan pour 3/4 of the carrot cake base mix
- Top that with 1/2 of cheese cake mix
- Pour the last of the carrot cake base mix
- Pour the last of the cheese cake mix on the top