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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.4
  • Total Fat: 11.5 g
  • Cholesterol: 65.8 mg
  • Sodium: 142.8 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.2 g

View full nutritional breakdown of Low Carb Cheesecake (by DEANNIE1966) calories by ingredient
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Low Carb Cheesecake (by DEANNIE1966)

Submitted by: DEANNIE1966

View the original recipe for Low Carb Cheesecake


Make in cake pan or ramekins Make in cake pan or ramekins
Number of Servings: 12


    2 Eggs
    2 tsp vanilla extract
    1 1/2 cups sour cream, reduced fat
    1/2 cup Splenda granules (or other artificial sweetener)
    16 oz cream cheese, softened., reduced fat
    2 T melted butter. unsalted


In a large bowl, blend together eggs, vanilla, sour cream and splenda.
Slowly add butter and cream cheese.

Spoon about 1/2c mix into another bowl and add raspberry flavoring (sugar free, any flavor) Mix well.

Spoon remaining mix into a 10 inch spring release pan or 12 ramekins.(see photo)
Add dollops of raspberry batter on top and swirl thru.

If desired, you can make a crust from 1 1.2 cups ground almonds, 1/4 cup splenda and 1/4 butter. Mix all together like you would graham cracker crust and line pan or ramekins. (calculations do not include crust)

Bake in 350 degree oven for 20-25 min if cooking ramekins, 35-40 min for spring pan. This will not look done, but will firm up when refrigerated.

Place ramekins in a water bath or place a shallow pan with water in overn below the pan or ramekins.

Garnish with fresh raspberries and whipped cream if desired (not included in counts)

This can be frozen.

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