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Monday 19 October 2026 13:30:46 GMT

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ALYAN KHAN :

2026-10-19 13:33:47

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2026-10-19 13:35:13

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2026-10-19 13:35:07

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📊 Nutritional Info (per serving, 9 servings total) Calories: ~152 | Net Carbs: ~2g | Protein: ~7g | Fat: ~11g | Fiber: ~2g | Total Carbs: ~4g Prep: 20 min | Cook time: 36–44 min | Chill/Rest: 5 hrs | Serves: 9 Equipment: parchment-lined 6×6-inch metal baking pan, at least 2 inches deep 🍪 Golden Crust - ½ cup Bob’s Red Mill blanched almond flour (56g) - About 2 tbsp + 2 tsp LifeSource Foods Oat Fiber 500 (8g) - About 1 tbsp + 2 tsp granulated allulose (20g) - 1 tbsp Land O’Lakes unsalted butter, melted (14g) - 2 tsp water (10g) 🥛 Eggnog Cheesecake - 8 oz Philadelphia 1/3 Less Fat Neufchatel brick, softened (227g) - ¾ cup FAGE Total 0% plain Greek yogurt (170g) - About ½ cup powdered allulose (80g) - 2 large Eggland’s Best Classic eggs (100g) - 2 tbsp Land O’Lakes heavy whipping cream (30g) - ¾ tsp ground nutmeg (1.5g), divided - ¼ tsp ground cinnamon (0.6g) 📋 Instructions: 1. Heat oven to 325°F (165°C). Line pan with parchment. 2. Mix almond flour, oat fiber, 20g allulose, butter, and water. Press firmly into a thin crust. 3. Bake 8–10 minutes until lightly golden. Cool 10 minutes. 4. Beat Neufchatel and powdered allulose just until smooth. Mix in yogurt, cream, 1.25g nutmeg, and cinnamon. 5. Add eggs one at a time on low, mixing only until incorporated. 6. Spread filling over crust. Bake 28–34 minutes until edges are set and center retains a small gentle wobble. 7. Cool about 1 hour, then refrigerate at least 4 hours. 8. Dust very lightly with the reserved 0.25g nutmeg and cut into 9 bars. Success Notes: - Use room-temperature filling ingredients for a smooth texture. - Avoid whipping excess air into the cheesecake. - Remove while the center still has a gentle wobble. - Chill fully before slicing for clean, creamy bars. #eggnog #holidaybaking

📊 Nutritional Info (per serving, 9 servings total) Calories: ~152 | Net Carbs: ~2g | Protein: ~7g | Fat: ~11g | Fiber: ~2g | Total Carbs: ~4g Prep: 20 min | Cook time: 36–44 min | Chill/Rest: 5 hrs | Serves: 9 Equipment: parchment-lined 6×6-inch metal baking pan, at least 2 inches deep 🍪 Golden Crust - ½ cup Bob’s Red Mill blanched almond flour (56g) - About 2 tbsp + 2 tsp LifeSource Foods Oat Fiber 500 (8g) - About 1 tbsp + 2 tsp granulated allulose (20g) - 1 tbsp Land O’Lakes unsalted butter, melted (14g) - 2 tsp water (10g) 🥛 Eggnog Cheesecake - 8 oz Philadelphia 1/3 Less Fat Neufchatel brick, softened (227g) - ¾ cup FAGE Total 0% plain Greek yogurt (170g) - About ½ cup powdered allulose (80g) - 2 large Eggland’s Best Classic eggs (100g) - 2 tbsp Land O’Lakes heavy whipping cream (30g) - ¾ tsp ground nutmeg (1.5g), divided - ¼ tsp ground cinnamon (0.6g) 📋 Instructions: 1. Heat oven to 325°F (165°C). Line pan with parchment. 2. Mix almond flour, oat fiber, 20g allulose, butter, and water. Press firmly into a thin crust. 3. Bake 8–10 minutes until lightly golden. Cool 10 minutes. 4. Beat Neufchatel and powdered allulose just until smooth. Mix in yogurt, cream, 1.25g nutmeg, and cinnamon. 5. Add eggs one at a time on low, mixing only until incorporated. 6. Spread filling over crust. Bake 28–34 minutes until edges are set and center retains a small gentle wobble. 7. Cool about 1 hour, then refrigerate at least 4 hours. 8. Dust very lightly with the reserved 0.25g nutmeg and cut into 9 bars. Success Notes: - Use room-temperature filling ingredients for a smooth texture. - Avoid whipping excess air into the cheesecake. - Remove while the center still has a gentle wobble. - Chill fully before slicing for clean, creamy bars. #eggnog #holidaybaking

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