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1/3 cup butter, softened 1/3 cup brown sugar substitute 1/3 cup chopped walnuts 1 cup sifted flour substitute (my favorite is Rao's "cake flour") 1/4 cup white sugar substitute 8 ounces cream cheese 1 tablespoon lemon juice 1 tablespoon heavy cream 1 tablespoon water 1 egg 1/2 teaspoon vanilla extract To make Pastry: Cream together the butter and brown sugar substitute until light and fluffy. Add in the flour substitute and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping. Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack. To make Filling: Beat together the white sugar substitute and cream cheese until smooth. Stir in the egg, cream, water, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping. Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. |
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