Mina in Toronto, ON's Note:
I've been searching for a low carb cheesecake since I've given up sugar and so, using ideas from different recipes, I came up with this one. I made it with raspberry jello and then I pureed a 1/2 pint of raspberries with some Splenda (add to your taste) and a tsp. of gelatin. Then I spread it on the cheesecake before chilling.
My Private Note
Units: US | Metric
- 1 1/2 cups almond flour (crushed almonds)
- 4 tablespoons butter, melted
- 1 tablespoon sugar substitute
- 1Almond Crust:.
- 2Preheat oven to 350°F.
- 3Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
- 4Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
- 5Cheesecake Filling:.
- 6Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
- 7Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
- 8This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.
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Nutritional Facts for Low Carb Cheesecake With Almond Crust
Serving Size: 1 (54 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 180.1
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 8.7 g
- Cholesterol 39.0 mg
- Sodium 379.2 mg
- Total Carbohydrate 7.3 g
- Dietary Fiber 0.0 g
- Sugars 3.6 g
- Protein 8.0 g
The following items or measurements are not included: