Low-Carb Cheesecake

"I love this cheesecake! It's low in carbs! If your following a low carb diet give it a whirl!"
 
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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by Parker J. photo by Parker J.
photo by May I Have That Rec photo by May I Have That Rec
photo by Mandy S. photo by Mandy S.
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
55mins
Ingredients:
5
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
  • Pour into a greased pie pan.
  • Bake for 35 minutes at 350°F or until cracked and golden brown.

Questions & Replies

  1. How many carbs are in a serving?
     
  2. How many net carbs per serving?
     
  3. how many carbs are in this cheesecake...does anyone know????
     
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Reviews

  1. A great recipe. Back to low carbing after a yearlong furlow during which I found 50 pounds. A twist to this recipe is to make a "crust". Just melt butter or margarine and some splenda in a saucepan then add ground pecans or almonds to make a thick mix, Press into a pie pan and add your cheesecake blend. Presto!! A high protien low carb crust!!
     
  2. I've made this twice now. Once a year or so ago when I found the recipe on another site. I was doing the low carb thing and Thanksgiving was here so I made it and brought it with me. Everyone liked it. I don't have splenda packets, so I use 3/4 cup of splenda and use the 1 tablespoon of vanilla but in place of the almond I use vanilla. I cook it on 350 for 30 minutes in a glass pie dish and it came out as pictured. On the rack below it in the oven I had another glass pan filled with an inch or so of water to prevent cracks as much as I could. Once it comes out of the oven it looks a little poofed up. Leave it alone and it will fall back down.Give it a couple hours to chill.
     
  3. If you watch your carb intake, then this cheesecake is for you! I have been on the Adkins Diet for 3 weeks now; this cheesecake was a real treat.
     
  4. Loved this cheesecake. I didn't have any almond extract (must've used it all up during Christmas baking) so I substituted lemon extract. Gives it a wonderful fresh flavor. I'm looking forward to trying this again with almond extract and other types of flavorings.
     
  5. This was fantastic! I swapped the Splenda for the exact same amount of Stevia. When I mixed the ingredients, I started out with my flat beater until the batter was like a slightly lumpy cottage cheese. I then switched to my whisk-style beater attachment, and blended on high until it was like a light fluffy cream (maybe 1 min or slightly less). It tastes and smells just like white wedding cake, due to the almond extract. This recipe is a keeper. I'm sure it would be good with a paleo or low carb crust as well, but it was also delicious as-is. Thanks for a great alternative for my husband's cheesecake cravings!
     
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Tweaks

  1. I used egg whites and pure lemon extract ( I like lemon)
     
  2. I added in half a cup of mascarpone cheese, and made the crust with Paleo gluten-free pancake mix by Birch Benders.
     

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