Before you go and get all gushy and approbational on me, know I didn’t come up with this idea.
The beautiful Richard Simmons dessert of unicorn happiness props go to this clever guy over at tablespoon.com. I just made the recipe a little more simple for families and more low-carb, naturally.
Tip: If you don’t want to use red food coloring, try beet or raspberry juice for the red layer.
I even brought some magic with a new crust that I really enjoyed making for the Peanut Butter Cookie Pizza this weekend.
Tip: Substitute 1/4 cup heavy white cream in place of the buttermilk + water to save carbs.
This recipe is gluten-free, sugar-free, low-carb, and 5 carbs per serving if you cut into 10 slices as we did.
Taste the Rainbow Cheesecake
1 cup almond flour
1 Tbsp buttermilk powder + 1/4 cup water
2 Tbsp melted butter
2 Tbsp sugar equivalent sub
Mix ingredients. Form into a ball. Flatten into a patty in clear plastic wrap and refrigerate for 30 minutes. Press into a 9-10″ pie pan. Bake for 10 minutes at 375 degrees Fahrenheit. Let cool completely.
2 packages cream cheese, softened
1/2 cup sour cream
1/2 cup heavy white cream
2/3 cup sugar equivalent substitute
1 Tbsp lemon juice
1 tsp vanilla extract
Preheat oven to 325 degrees Fahrenheit.
Combine the cheesecake filling ingredients in a mixing bowl and mix until well blended.
Divide batter into 5 bowls (about a cup per bowl):
For Red: Add 20 drops of food coloring
For Yellow: Add 20 drops of yellow
For Green: Add 20 drops of green
For Blue: Add 20 drops of blue
For Purple: Add 10 drops of blue and 10 drops of red
Start by spreading out the red mixture into the cooled crust. Add the orange mixture to the center of the red and spread out only slightly. Don’t worry about spreading to the edges, because the cake will automatically do that while baking (plus, you don’t want to accidentally mix the colors). Add the green layer next in a slightly more tight circle, still in the center. Add the blue in the center, and then the purple, again, spreading only very slightly. See the image for what mine ended up looking like before baking.
Bake for 45 minutes.
Let cool for at least two hours in the refrigerator. Personally, the longer, the better (up to 24 hours). Slice and serve. Refrigerate remaining.
Makes 8-10 servings.
Nutritional information per 1/8 cake: Calories: 485, Carbohydrates: 8.8 g, Fiber: 2.6 g, Net Carbohydrates: 6.2 g, Protein: 11.5 g, Fat: 46.5 g.
Nutritional information per 1/10 cake: Calories: 388, Carbohydrates: 7 g, Fiber: 2g, Net Carbohydrates: 5 g, Protein: 9.2 g, Fat: 37.2 g.