Low Carb Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup hazelnut meal2 T Swerve2 T butter, melted5 8-oz. packages cream cheese1 1/2 cups Swerve3 eggs1/2 cup sour cream1 T lemon juice1 1/2 tsp. vanilla extract
Mix hazelnut meal, 2 T Swerve, and butter. Press in the bottom of a 9" spring-form pan. Place in the refrigerator.
Preheat oven to 325 degrees.
In a heavy-duty mixer, combine cream cheese and remaining sweetener. Beat in eggs, one at a time. Add sour cream, lemon juice, and vanilla. Beat until well blended.
Pour into prepared crust. Place a baking dish with water in the rack below the cheesecake. Bake for 1 hour. Turn off oven and allow cheesecake to cool in the oven. Refrigerate overnight before serving. Cut into 12 slices.
Serve with berries and/or whipped cream, if desired.
Net Carbs: 5.1
Preheat oven to 325 degrees.
In a heavy-duty mixer, combine cream cheese and remaining sweetener. Beat in eggs, one at a time. Add sour cream, lemon juice, and vanilla. Beat until well blended.
Pour into prepared crust. Place a baking dish with water in the rack below the cheesecake. Bake for 1 hour. Turn off oven and allow cheesecake to cool in the oven. Refrigerate overnight before serving. Cut into 12 slices.
Serve with berries and/or whipped cream, if desired.
Net Carbs: 5.1
Nutritional Info Amount Per Serving
- Calories: 437.3
- Total Fat: 43.1 g
- Cholesterol: 158.5 mg
- Sodium: 315.4 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.0 g
- Protein: 10.2 g
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