Mom's Cheesecake, Low Carb Version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Crust:1/4 cup walnuts, chopped fine1/4 cup almonds, chopped fine1/4 cup pecans, chopped fine3/4 cup almond meal (ground almonds)2 tbsp. butter (melted)Filling:40 oz.Philadelphia original cream cheese (5 x 8 oz. bricks)6 x large eggs32 packets of Truvia (Erythritol and Stevia)8 packets Splenda8 packets Equal1 tsp vanilla extract
Chop the nuts finely and mix with the almond meal and melted butter. Press firmly along the bottom of a 10-inch springform pan.
Place all cream cheese into a large mixing bowl. Beat until creamy. Add eggs one at a time, beating each in, in turn. Beat until very smooth.
Add Truvia, Splenda, and vanilla slowly, beating until smooth. (You can use other sweetener combination but make sure you adjust the nutrition info accordingly.)
Pour into pan with nut crust bottom.
Bake at 350 for 1 hour and 15 minutes.
Turn off oven. Prop open oven door with a wooden spoon for 1 hour to let cool slowly. (This will help prevent cracks.)
Let cool to room temperature on counter before putting in refrigerator.
Final step: let sit for 24 hours before tasting. Allowing the flavors to combine and mellow is well worth the wait.
Enjoy! =)
Total carbs per serving -- 4.4
Total fiber per serving -- -1.0
Add back the Equal/Splenda -- +1.0
Net carbs per serving -- 4.4
===============
CHOCOLATE VARIATION:
Adding 1/4 cup unsweetened cocoa powder to the mix adds only .3 net carbs per serving.
(11.7 total added carbs - 7.1 fiber = 4.6 net added carbs for the entire cheesecake. Divide this by 16 and you get .28 carbs added per slice)
Number of Servings: 16
Place all cream cheese into a large mixing bowl. Beat until creamy. Add eggs one at a time, beating each in, in turn. Beat until very smooth.
Add Truvia, Splenda, and vanilla slowly, beating until smooth. (You can use other sweetener combination but make sure you adjust the nutrition info accordingly.)
Pour into pan with nut crust bottom.
Bake at 350 for 1 hour and 15 minutes.
Turn off oven. Prop open oven door with a wooden spoon for 1 hour to let cool slowly. (This will help prevent cracks.)
Let cool to room temperature on counter before putting in refrigerator.
Final step: let sit for 24 hours before tasting. Allowing the flavors to combine and mellow is well worth the wait.
Enjoy! =)
Total carbs per serving -- 4.4
Total fiber per serving -- -1.0
Add back the Equal/Splenda -- +1.0
Net carbs per serving -- 4.4
===============
CHOCOLATE VARIATION:
Adding 1/4 cup unsweetened cocoa powder to the mix adds only .3 net carbs per serving.
(11.7 total added carbs - 7.1 fiber = 4.6 net added carbs for the entire cheesecake. Divide this by 16 and you get .28 carbs added per slice)
Number of Servings: 16
Nutritional Info Amount Per Serving
- Calories: 294.8
- Total Fat: 28.0 g
- Cholesterol: 161.5 mg
- Sodium: 243.7 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.0 g
- Protein: 7.7 g
Member Reviews