These squares are loosely based on my favorite fruit cocktail cheesecake, which is delicious and creamy, and if anyone wants that recipe, I’ll post it below as well, although I don’t think I have any photos of it at the moment. I have made it so often; you’d think I would have photographed it!

1 ½ cups ground almonds, OR almond flour (375 mL)
2 tbsp powdered erythritol (30 mL)
1/3 cup butter, melted (75 mL)
8 oz cream cheese, softened (250 g)
1 egg
½ cup sour cream (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/3 cup sugar (75 mL)
3 tbsp granulated erythritol (45 mL)
2 tbsp unsalted butter (30 mL)
1 tsp vanilla extract (5 mL)
1 cup canned fruit cocktail in juice or water, drained (250 mL)

Crust: In medium bowl combine ground almonds, OR almond flour, sweetener and butter. Press into an 8-inch square glass dish. Bake in 350°F oven 10 minutes.

Topping: In food processor, process cream cheese. Add egg, sour cream, liquid sweetener, erythritol, butter, and vanilla extract; process until smooth. Stir in fruit cocktail. Pour over crust evenly. Bake in 350°C oven 20 to 25 minutes, or until set.  Chill and store in the refrigerator.

Yield: 20 squares, 1 square:
126.5 calories; 3.2 g protein; 11.7 g fat; 1.0 g fiber; 2.1 g carbs

A fruity, pretty cheesecake, popular with friends and family. This is an old recipe of mine - use your own preferred sweeteners.  Such a personal thing! This recipe is on page 148 of Splendid Low-Carbing.  Using no-carb sweeteners will reduce the carbs quite substantially in this cheesecake.  The above photo is not mine, but you get the idea from that lovely photo as to how your cheesecake will look more or less.

Coconut Almond Crust:
2/cup ground almonds (150 mL)
1/cup SPLENDA® Granular (75 mL)
1/cup medium-flaked coconut, (50 mL)
2 tbsp oat flour, OR more ground almonds (25 mL)
3 tbsp butter, melted (45 mL)
1 egg yolk
16 oz light cream cheese, softened (500 g)
1 cup sour cream (250 mL)
1 cup SPLENDA® Granular (250 mL)
1 envelope unflavored gelatin
2 tbsp water (25 mL)
11/cups canned fruit cocktail in unsweetened juice (300 mL)
1 tsp vanilla extract (5 mL)

Coconut Almond Crust:  In medium bowl, combine ground almonds, SPLENDA® Granular, coconut and  oat flour (or use more ground almonds).  Stir in butter and egg yolk.  Press into 9-inch (23 cm) glass pie dish and also up sides about 1/2-inch (1.5 cm).  Bake in 350°F (180°C) oven 10 minutes.

Filling:  In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese until smooth.  Add sour cream and SPLENDA® Granular; process.  In small saucepan, combine gelatin and water.  Dissolve gelatin over medium heat.  Add to cheesecake mixture; process briefly.  Make sure there is no more than 1/cup (125 mL) liquid with canned fruit.  Stir fruit and vanilla extract into cheesecake mixture.  Pour over prepared crust. If desired, garnish top with few more pieces of fruit, pressing fruit into cheesecake slightly.  Chill until set.

Yield:  12 servings (use no-carb sweeteners to substantially decrease the carbs)
1 serving
232.7 calories
6.3 g protein
19.3 g fat
8.5 g carbs