Maple Bacon Cheesecake

Maple Bason Cheesecake

4 Slices Thick Cut Bacon, cooked and crumbled with drippings
½ Cup Almond Flour
½ tsp Yacon Syrup
20 drops Stevita (Or other liquid sweetener of your choice)
8 Oz Marscapone Cheese
2 Lg Eggs
½ Cup Heavy Cream
1½ tsp Maple Flavoring
½ tsp Vanilla Flavoring
½ tsp Yacon Syrup (Optional)
1 tsp Stevita (Or other liquid sweetener of your choice)
¼ tsp Salt

Preheat oven to 300° F. Prepare 4 small baking cups (6 Oz size) by lining them with parchment paper if you wish. Set aside. Heat up about 1/2 gallon of water.

Mix crust ingredients thoroughly. Use enough of the bacon drippings to just moisten mixture and allow it to hold together. Divide crust mixture into the baking cups and tamp down lightly in the bottom

In your electric mixer beat the marscapone cheese on medium speed about one minute. Add cream, yacon and Stevita; beat until smooth. Scrape down the bowl. Turn the mixture to low and add salt and extracts. Add eggs one at a time. Let one egg mix in before adding the next. Scrape down the bowl one last time then mix a few more seconds until mixed.

Pour mixture into prepared ramekins. Place a baking dish with high sides in your oven large enough to hold the four smaller baking dishes. I use the bottom of my broiler pan. Get that pot of hot water. Pour the water into the large baking dish, until it comes up about an inch or so.

Bake the cakes at 350° F for 30-45 minutes. Cakes are done when the outsides look firm but the inside is still a little wet and jiggly. Turn off the oven, let cool to room temperature in the oven then, cover and chill until ready to serve.

You can either serve these in their baking dishes especially if you didn't bother to line the baking cups. Or you can run a knife around the sides to loosen then turn it out onto a plate so that the bacon crust is on the top.

Servings: 4

Calories per: ~553

Fat 50g (25g Sat), Protein 11g, Carbs 5g, Fiber 2g

As calculated by MyFitnessPal