Mom's Cheesecake, Low Carb Version
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Mom's Cheesecake, Low Carb Version calories by ingredient
Introduction
A fantastic cheesecake, rich and creamy, altered for use in Atkins and other low-carb diets.(The original is the same but with 2 cups sugar in place of the sweetener and with a standard graham cracker crust.)
When made in a 10-inch springform pan and cut into 16 servings, this delicious cheesecake has only 4.4 net carbs per serving.
I am counting net carbs as:
Total carbs - fiber.
Truvia counts for zero carbs because it is made with non-glycemic stevia and erythritol.
Each Splenda packet is one carb. So is each Equal packet.
Together they add 16 carbs to the entire cheesecake so that comes out to 1 carb per slice.
(This exactly cancels out the fiber which was subtracted so the Nutritional Value's carb count to the right is an accurate net carb count when you add back the other sweeteners.)
-------------
I
f you make it without the crust (omitting all the nuts), the total carbs drop to 3.6 per slice. A fantastic cheesecake, rich and creamy, altered for use in Atkins and other low-carb diets.
(The original is the same but with 2 cups sugar in place of the sweetener and with a standard graham cracker crust.)
When made in a 10-inch springform pan and cut into 16 servings, this delicious cheesecake has only 4.4 net carbs per serving.
I am counting net carbs as:
Total carbs - fiber.
Truvia counts for zero carbs because it is made with non-glycemic stevia and erythritol.
Each Splenda packet is one carb. So is each Equal packet.
Together they add 16 carbs to the entire cheesecake so that comes out to 1 carb per slice.
(This exactly cancels out the fiber which was subtracted so the Nutritional Value's carb count to the right is an accurate net carb count when you add back the other sweeteners.)
-------------
I
f you make it without the crust (omitting all the nuts), the total carbs drop to 3.6 per slice.
Number of Servings: 16
Ingredients
-
Crust:
1/4 cup walnuts, chopped fine
1/4 cup almonds, chopped fine
1/4 cup pecans, chopped fine
3/4 cup almond meal (ground almonds)
2 tbsp. butter (melted)
Filling:
40 oz.Philadelphia original cream cheese (5 x 8 oz. bricks)
6 x large eggs
32 packets of Truvia (Erythritol and Stevia)
8 packets Splenda
8 packets Equal
1 tsp vanilla extract
Directions
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