Low Carb Gluten Free Cheese Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups plain Greek yogurt (I use Oikos) (room temperature)2- 8oz pkgs Philidelphia Cream Cheese (room temperature)24 Splenda Packets (or 1 cup granulated Splenda or Stevia)2 eggs (room temperature)2 tsp Vanilla Extract1 Tbsp Lemon or lime juice1/8 cup fine oat flour NOTES- (I use Bob's Red Mill gluten-free oat flour, but you can use any all-purpose flour here if gluten-free is not important to you) (ALSO- for low-er-carb, you can also omit flour all together if you don't mind it cracking when it bakes--- Its up to you!)For Nut Crust:1/2 stick Butter, salted1 cup Pecan Meal (or you can use almond meal)1/2 cup Splenda or Stevia Gran. (or can use 12 packets Splenda)
Let Greek yogurt, cream cheese and eggs come to room temperature before beginning.
Begin with nut crust-- in bottom of greased baking pan, pour pecan meal and Splenda. Mix well with a fork. Melt butter and stir into pecan meal mixture. Once butter is completely incorporated with pecan meal, press firmly into bottom (only) of pan using your hands.
Bake at 350* for about 10 minutes. While crust is baking, you can begin making the filling.
In stand mixer, beat cream cheese until smooth and creamy. While on low, add Greek yogurt, then eggs, Splenda, vanilla and lemon juice. Mix well until smooth. While on low, slowly add oat flour. Scrape down sides of bowl and mix until smooth.
Pour on top of warm nut crust and bake at 350* for 35-45 minutes until only slightly soft/jiggly in center. Do not over-bake.
Remove from oven and allow to cool to room temperature prior to placing in fridge. Best if you chill overnight in fridge prior to slicing or eating.
ENJOY!
Serving Size: Makes 16 slices.
Number of Servings: 16
Recipe submitted by SparkPeople user ROBINSONSHINE.
Begin with nut crust-- in bottom of greased baking pan, pour pecan meal and Splenda. Mix well with a fork. Melt butter and stir into pecan meal mixture. Once butter is completely incorporated with pecan meal, press firmly into bottom (only) of pan using your hands.
Bake at 350* for about 10 minutes. While crust is baking, you can begin making the filling.
In stand mixer, beat cream cheese until smooth and creamy. While on low, add Greek yogurt, then eggs, Splenda, vanilla and lemon juice. Mix well until smooth. While on low, slowly add oat flour. Scrape down sides of bowl and mix until smooth.
Pour on top of warm nut crust and bake at 350* for 35-45 minutes until only slightly soft/jiggly in center. Do not over-bake.
Remove from oven and allow to cool to room temperature prior to placing in fridge. Best if you chill overnight in fridge prior to slicing or eating.
ENJOY!
Serving Size: Makes 16 slices.
Number of Servings: 16
Recipe submitted by SparkPeople user ROBINSONSHINE.
Nutritional Info Amount Per Serving
- Calories: 143.1
- Total Fat: 12.0 g
- Cholesterol: 50.3 mg
- Sodium: 101.9 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.2 g
- Protein: 5.2 g
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