Easy Low-Carb Blueberry Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
CRUST--------2/3 cup olive oil1 egg200g of almonds/almond meal1/2 cup splendaCAKE--------375g cream cheese3 eggs1 cup splenda1/2 pint blueberries
*Preheat your oven to 325oF*
CRUST
--------
1) If you have almond meal, proceed to step 2. If not, grind your almonds down to a rough consistency in a food processor
2) Mix the almond meal, olive oil, 1/2 cup of splenda and one egg in a mixing bowl. MIx until consistent/smooth.
3) Line the bottom of your cake pan with parchment paper and/or lightly wipe down with olive oil
4) Spread the almond mixture evenly on the bottom of the pan, place in the fridge to cool while preparing the cake mixture
CAKE
------
1) Mix room-temperature cream cheese with the eggs in a large mixing bowl. Using an automatic or hand mixer will make this part easy. Mix until the large chunks of cream cheese have mostly been eliminated. Do not overmix.
2) Add 1 cup of splenda to the mixture, and stir/mix until dissolved
3) Add 1/2 a pint of blueberries, stir in slowly to distribute the blueberries as evenly as possible.
4) Pull the cake pan out of the fridge - pour the cake mixture slowly into the pan and smooth the top of the mixture once done pouring
5) Bake for 45 minutes at 325
6) Eat.
Serving Size: Makes approximately 25 1"x1"x1" pieces
Number of Servings: 25
Recipe submitted by SparkPeople user PAGAN_PUNJABI.
CRUST
--------
1) If you have almond meal, proceed to step 2. If not, grind your almonds down to a rough consistency in a food processor
2) Mix the almond meal, olive oil, 1/2 cup of splenda and one egg in a mixing bowl. MIx until consistent/smooth.
3) Line the bottom of your cake pan with parchment paper and/or lightly wipe down with olive oil
4) Spread the almond mixture evenly on the bottom of the pan, place in the fridge to cool while preparing the cake mixture
CAKE
------
1) Mix room-temperature cream cheese with the eggs in a large mixing bowl. Using an automatic or hand mixer will make this part easy. Mix until the large chunks of cream cheese have mostly been eliminated. Do not overmix.
2) Add 1 cup of splenda to the mixture, and stir/mix until dissolved
3) Add 1/2 a pint of blueberries, stir in slowly to distribute the blueberries as evenly as possible.
4) Pull the cake pan out of the fridge - pour the cake mixture slowly into the pan and smooth the top of the mixture once done pouring
5) Bake for 45 minutes at 325
6) Eat.
Serving Size: Makes approximately 25 1"x1"x1" pieces
Number of Servings: 25
Recipe submitted by SparkPeople user PAGAN_PUNJABI.
Nutritional Info Amount Per Serving
- Calories: 178.2
- Total Fat: 15.8 g
- Cholesterol: 46.1 mg
- Sodium: 57.6 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.8 g
- Protein: 4.0 g
Member Reviews