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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 259.1
  • Total Fat: 24.7 g
  • Cholesterol: 88.0 mg
  • Sodium: 158.7 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 6.8 g

View full nutritional breakdown of Low Carb Cheesecake calories by ingredient
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Low Carb Cheesecake

Submitted by: DANAGIRL22


Number of Servings: 18

Ingredients

    CRUST
    1.5 c almond flour
    6 TBSP equal
    5 TBSP unsalted butter melted

    FILLING
    24 ounces cream cheese, softened
    1 1/2 c equal
    3 eggs, room temp.
    2 tsp. vanilla extract
    1 tsp lemon extract
    16 ounces sour cream

Directions

Make Crust: Mix Splenda and almond flour with melted butter; press onto bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside while mixing filling.

Beat the cream cheese until light and fluffy, keeping the mixer on a low setting throughout the beating and mixing process. Add Splenda a little at a time and continue beating until creamy. Add one egg at a time and beat very briefly after each egg. When eggs have been mixed into the cream cheese add vanilla and mix briefly, just until combined. Add the sour cream last and beat briefly.

Pour cream cheese mixture into the springform pan. Bake at 325 (300 for dark, nonstick pan) for 1 hour and 15 minutes. Check before an hour is up and if it's getting brown, turn oven off and begin the next step. When time is up, prop open oven door, turn off the heat and leave in oven for 1 hour. After 1 hour, remove from oven. Cool to room temperature then chill 24 hours before serving.

Number of Servings: 18

Recipe submitted by SparkPeople user DANAGIRL22.






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