My blood sugars have been all over the place the last few weeks. I’m uncertain if it was a result of all the wedding excitement, international travelling or changes in the weather and temperature. It’s most likely been a combination of all of the above and I’ve been heavily considering putting my OmniPod back on my arm now that the wedding has passed, however, I am enjoying the freedom of not being tied to any devices. I think I’ll give myself a few more days of adjusting and testing my basal rates before I throw in the towel.
It’s officially been a week since Sid and I said our “I do’s”. We’ve received so many phone calls and messages from people sharing their well wishes and congratulating us on this milestone in our new life together. One question I have noticed people frequently asking is “Does it feel different?” Life doesn’t feel any different.
One evening while we were in Canada I was talking with Sid and telling him how I couldn’t wait to get back to the UK and have a dessert at home with him. We are both big foodies who love to cook, and myself I especially love to bake. For the two weeks we were in Canada there was no time at all for homemade baking and it is a pass time of ours we were both missing. I promised Sid I would bake his favourite cheesecake when we we got back.
Our first weekend back I kept that promise. We had a few friends over for coffee, cake and catch up conversations. With my blood sugars a little wonky, I was happy to be eating a dessert without a worry of setting off my blood sugars.
- 2 cups almond flour
- 1/3 cup butter, melted
- 2 tbsps powdered stevia sweetener
- 1 tsp vanilla extract
- 32 oz cream cheese, room temperature
- 1/4 cup powdered stevia sweetener
- 3 eggs
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Preheat over to 350 degrees F.
- To make the crust, stir together the almond flour, sweetener, butter and vanilla until well combined. The dough will be slightly crumbly. Press the dough into the bottom of a round bake pan. Press firmly and cover the entire bottom of the pan evenly. Bake for 10-12 minutes, until lightly golden. Remove from oven and let cool for 20 minutes.
- Meanwhile, mix together the cream cheese, sweetener. I used a wooden spoon, but you may also you an electric mixer at a low to medium speed. Beat in the eggs one at a time. Lastly, beat in the lemon juice and vanilla. Be sure to do all mixing/beating at a low speed as you don’t want to introduce too many air bubbles.
- Pour the filling into the pan over the crust. Smooth the top with a spatula.
- Bake for about 45-50 minutes until the centre is almost set but still jiggly.
- Let the cheesecake cool at room temperature then set it in the fridge overnight to set completely.
Recipe serves 8 people.
Serving size: 1 slice
Calories 530 | Fat 52.4g | Carbohydrates 5.1g | Fibre 1g | Protein 12.2g