Low glycemic 🙂

Ingredients:
4 packages of cream cheese (8 oz/each)
½ cup half and half
¼ cup water
4 eggs
1 tsp vanilla extract
2 cups sour cream (split up in 2 container – 1 cup each)
¼ cup almond flour
¾ cup splenda and 1 tbsp splenda
¼ cup unsweetened cocoa powder
1 cup blueberries
¾ cup strawberries

Instructions:
1. Preheat oven to 350
2. In a large bowl, mix together cream cheese, splenda, eggs, half and half and water
3. Mix in 1 cup sour cream, vanilla, almond flour and cocoa powder
4. Pour mixture into spring form and bake for about 30 minutes (this cheesecake bakes much faster than regular cheesecake, probably because of the almond flour)
5. For the icing: mash up ½ cup of blueberries and mix it together with 1 cup sour cream and1 tbsp splenda
6. Once the cheesecake has cooled (~5 hours), spread icing on top and decorate with strawberries and blueberries