Blackberry Cheesecake with Ginger Cinnamon Crust (Low Carb & Gluten Free)

sugarfreesprinkles.com

Leah Zachery

subheading: Ginger Cinnamon Crust:

2 cups almond flour

2 TBS melted unsalted butter

1 tsp grated fresh ginger ( or ½ tsp of powdered)

1 tsp cinnamon

2 TBS powdered erythritol

½ tsp grated lemon rind

1 large egg

subheading: Blackberry Cheesecake Batter:

2 cups cream cheese (16 ounces)

1 cup blackberries (if frozen thaw)

2 large eggs

½ cup powdered erythritol

subheading: Vanilla Cheesecake Batter:

2 cups cream cheese (16 ounces)

2 large eggs

1 TBS vanilla

½ cup powdered erythritol

subheading: Berry Topping:

2 cups blackberries

2 TBS Chia Seeds

3 TBS powdered erythritol

(plus additional fresh blueberries & blackberries for the top, I used ¾ cup of each)

Directions at sugarfreesprinkles.com

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