Easy Low-Carb Blueberry Cheesecake
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 178.2
- Total Fat: 15.8 g
- Cholesterol: 46.1 mg
- Sodium: 57.6 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.8 g
- Protein: 4.0 g
View full nutritional breakdown of Easy Low-Carb Blueberry Cheesecake calories by ingredient
Introduction
A simple, low-carb blueberry cheesecake with only 3.7 net carbs! A simple, low-carb blueberry cheesecake with only 3.7 net carbs!Number of Servings: 25
Ingredients
-
CRUST
--------
2/3 cup olive oil
1 egg
200g of almonds/almond meal
1/2 cup splenda
CAKE
--------
375g cream cheese
3 eggs
1 cup splenda
1/2 pint blueberries
Tips
Use 500g of cream cheese if you prefer a higher ratio of "cake" to "crust".
Directions
*Preheat your oven to 325oF*
CRUST
--------
1) If you have almond meal, proceed to step 2. If not, grind your almonds down to a rough consistency in a food processor
2) Mix the almond meal, olive oil, 1/2 cup of splenda and one egg in a mixing bowl. MIx until consistent/smooth.
3) Line the bottom of your cake pan with parchment paper and/or lightly wipe down with olive oil
4) Spread the almond mixture evenly on the bottom of the pan, place in the fridge to cool while preparing the cake mixture
CAKE
------
1) Mix room-temperature cream cheese with the eggs in a large mixing bowl. Using an automatic or hand mixer will make this part easy. Mix until the large chunks of cream cheese have mostly been eliminated. Do not overmix.
2) Add 1 cup of splenda to the mixture, and stir/mix until dissolved
3) Add 1/2 a pint of blueberries, stir in slowly to distribute the blueberries as evenly as possible.
4) Pull the cake pan out of the fridge - pour the cake mixture slowly into the pan and smooth the top of the mixture once done pouring
5) Bake for 45 minutes at 325
6) Eat.
Serving Size: Makes approximately 25 1"x1"x1" pieces
Number of Servings: 25
Recipe submitted by SparkPeople user PAGAN_PUNJABI.
CRUST
--------
1) If you have almond meal, proceed to step 2. If not, grind your almonds down to a rough consistency in a food processor
2) Mix the almond meal, olive oil, 1/2 cup of splenda and one egg in a mixing bowl. MIx until consistent/smooth.
3) Line the bottom of your cake pan with parchment paper and/or lightly wipe down with olive oil
4) Spread the almond mixture evenly on the bottom of the pan, place in the fridge to cool while preparing the cake mixture
CAKE
------
1) Mix room-temperature cream cheese with the eggs in a large mixing bowl. Using an automatic or hand mixer will make this part easy. Mix until the large chunks of cream cheese have mostly been eliminated. Do not overmix.
2) Add 1 cup of splenda to the mixture, and stir/mix until dissolved
3) Add 1/2 a pint of blueberries, stir in slowly to distribute the blueberries as evenly as possible.
4) Pull the cake pan out of the fridge - pour the cake mixture slowly into the pan and smooth the top of the mixture once done pouring
5) Bake for 45 minutes at 325
6) Eat.
Serving Size: Makes approximately 25 1"x1"x1" pieces
Number of Servings: 25
Recipe submitted by SparkPeople user PAGAN_PUNJABI.