Low Carb Cheesecake
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Filling8 oz Cream Cheese 1 cup, Heavy Whip Cream 1 cup Sour Cream 1 box of (1oz) Kraft Jello-o Brand Fat Free Sugar Free Pudding, Vanilla Crust 1 tbsp Truvia Natural Sweetener (or sweetener of your choice)4 tbsp Butter1 cup Bob's Red Mill Almond Flour
Crust - melt butter and mix with almond flour and sweetener, press into a 9" pie pan. Chill in the refrigerator until harden.
Filling - mix room temperature cream cheese, with sour cream, heavy whip cream and vanilla pudding. Put filling into the chilled crust.
Refrigerate for at least 20 to 30 min. Keep refrigerated between servings.
Optional - add toppings such as whip cream, berries, dark chocolate chips (keep in mind the topping added may increase the carb count)
Serving Size: Pie sliced into 8 pieces
Filling - mix room temperature cream cheese, with sour cream, heavy whip cream and vanilla pudding. Put filling into the chilled crust.
Refrigerate for at least 20 to 30 min. Keep refrigerated between servings.
Optional - add toppings such as whip cream, berries, dark chocolate chips (keep in mind the topping added may increase the carb count)
Serving Size: Pie sliced into 8 pieces
Nutritional Info Amount Per Serving
- Calories: 422.2
- Total Fat: 39.6 g
- Cholesterol: 99.9 mg
- Sodium: 317.5 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.6 g
- Protein: 6.7 g
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