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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 359.2
  • Total Fat: 33.8 g
  • Cholesterol: 87.9 mg
  • Sodium: 342.0 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 10.1 g

View full nutritional breakdown of MAKEOVER: Keto Cheesecake (by DEANNIE1966) (by DEANNIE1966) calories by ingredient
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MAKEOVER: Keto Cheesecake (by DEANNIE1966) (by DEANNIE1966)

Submitted by: DEANNIE1966

View the original recipe for MAKEOVER: Keto Cheesecake (by DEANNIE1966)

Number of Servings: 8


    Two 8oz packs of cream cheese reduced fat room temp
    Two eggs room temp
    2/3 cup splenda or equivalent
    2/3 cup almond meal
    1 cup raw pecans, crushed in large chunks
    1 stick of butter-1/2 c smart balance
    Raspberry topping:
    1 pat butter
    1 cup raspberries
    dash lemon juice
    splenda to taste


Crust: Melt butter, mix in pecans and almond meal. I also add in 10 drops of liquid splenda to make it nice and sweet. Pat into 9" springform pan (It may look like there is not enough to cover the whole pan, but trust me there’s plenty)

Cheesecake: Mix eggs, cream cheese, splenda, and a drop of vanilla extract until creamy. Pour on top of crust.

Optional: Make your own jam by putting a pat of butter in a hot pot, a cup of raspberries, splenda to taste, and a few drops of lemon juice. Stir until boiling. Chill in fridge and then pour on top of cheesecake batter, swirl or mix it as you please.

Bake at 350f for 20-25 minutes or until it is firm. Chill in freezer for an hour or two or leave in refrigerator overnight.

Serving Size: Makes 8 slices

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