Low Carb Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Low Carb Cheesecake calories by ingredient
Introduction
No bake cheesecake, low carb. To save on carbs ditch the crust. No bake cheesecake, low carb. To save on carbs ditch the crust.Number of Servings: 8
Ingredients
-
Filling
8 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 Butter
1 cup Bob's Red Mill Almond Flour
Tips
Be sure to use a mixer on the cream filling to thoroughly mix ingredients. Cream cheese needs to be room temperature or a slightly warmer, this will keep the filling from being lumpy.
Directions
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