Keto Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 478.2
- Total Fat: 47.8 g
- Cholesterol: 140.4 mg
- Sodium: 270.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 3.4 g
- Protein: 9.2 g
View full nutritional breakdown of Keto Cheesecake calories by ingredient
Number of Servings: 8
Ingredients
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Cheesecake:
Two 8oz packs of cream cheese room temp
Two eggs room temp
2/3 cup splenda or equivalent
Crust:
2/3 cup almond meal
1 cup raw pecans, crushed in large chunks
1 stick of butter
Raspberry topping:
1 pat butter
1 cup raspberries
dash lemon juice
splenda to taste
Directions
Crust: Melt butter, mix in pecans and almond meal. I also add in 10 drops of liquid splenda to make it nice and sweet. Pat into 9" springform pan (It may look like there is not enough to cover the whole pan, but trust me there’s plenty)
Cheesecake: Mix eggs, cream cheese, splenda, and a drop of vanilla extract until creamy. Pour on top of crust.
Optional: Make your own jam by putting a pat of butter in a hot pot, a cup of raspberries, splenda to taste, and a few drops of lemon juice. Stir until boiling. Chill in fridge and then pour on top of cheesecake batter, swirl or mix it as you please.
Bake at 350f for 20-25 minutes or until it is firm. Chill in freezer for an hour or two or leave in refrigerator overnight.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user VGREENTHEMACHIN.
Cheesecake: Mix eggs, cream cheese, splenda, and a drop of vanilla extract until creamy. Pour on top of crust.
Optional: Make your own jam by putting a pat of butter in a hot pot, a cup of raspberries, splenda to taste, and a few drops of lemon juice. Stir until boiling. Chill in fridge and then pour on top of cheesecake batter, swirl or mix it as you please.
Bake at 350f for 20-25 minutes or until it is firm. Chill in freezer for an hour or two or leave in refrigerator overnight.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user VGREENTHEMACHIN.
Member Ratings For This Recipe
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BOILERBRAD
This is a great recipe. I do have a couple of recommendations in order of importance: 1) add some lemon zest to the cheesecake mix; 2) add ground flax seed to the "crust" of almond meal and pecans to add even more texture and fiber; 3) double the cheesecake mix to make a larger (taller) cheesecake. - 1/24/16
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