Description
A delicious low carb dessert with a spiced cranberry filling wrapped in cheesecake.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup sweetener (erythritol or similar)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 4 large eggs
- 8 ounces cream cheese, softened
- 1 tablespoon vanilla extract
- 1 cup fresh cranberries
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, sweetener, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and then add cream cheese and vanilla extract.
- Mix the dry ingredients with the wet ingredients until smooth.
- Spread the batter onto a lined baking sheet and bake for 15-20 minutes.
- While the cake is baking, prepare the cranberry filling by boiling cranberries, water, and lemon juice until soft.
- Once the cake is done, let it cool and then spread the cranberry filling over it.
- Roll the cake carefully and refrigerate for at least 2 hours before slicing.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 3g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg