Hi karen, well, it's in the oven. For the crust, I used about
3/4 cup walnuts ground in the processor combined with about
1/2 cup almond meal and 1/4 cup flax seed meal. I bought the almond and flax meal in the supermarket. Bob's Red Mill
in the organic section. Splenda to sweeten with a spoon of sugar to cut the artificial taste. And butter to mix it all up. For a change in taste, I added a package of cream cheese to the small can of pumpkin, and the spices, eggs with Splenda, some Stevia and some spoons of sugar. I apologize for the sugar but I found that if it's completely Splenda, etc., it tastes a little 'off' - and since I'm the only one in the family who is off carbs, I do add some sugar to give it a more normal taste for the rest of the family. So, I'd say in the whole pumpkin cheese cake, there are 6 tablespoons of sugar at most (maybe less) and no flour whatsoever. I haven't made it with the cream cheese before, but it tasted good from the bowl.
forum moderator - diabetes
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds