Bless you, Miss Julie!! I have a sweet tooth that won't quit, and being on a low carb diet can be tough. This tasted so yummy, was pretty quick to prepare, and I savored every bite. I also used cocoa powder. Thank you so much for sharing this.
I love it! Thank you Julie! I have been on Atkins and sugar free jello was getting old fast. Much appreciated!!! I used a mixture of almonds, pecans, and sugar free vanilla wafers for the crust, ( (slightly higher in carbs but, not by much) Delicious! I served it to those not on a sugar free diet and they couldn't tell.
This was really wonderful. I made it twice and loved it twice. I got rave reviews from my non-low-carb friends as well on it.
This was terrible. We are trying to eat better and thought this looked great. I cooks just as stated and it wasn't sweet at all. I put in one cup of splenda as listed and it wasn't near enough. We tossed the whole thing in the trash.
This sounds really good. I think I might try roasting the pecans first and then proceed with the crust.
Update to initial post: everyone enjoyed it...honestly, as a cheesecake lover, to me it just wasn't lip smackin' good. I was disappointed in that it was so flat...more like a tart than a cheesecake. IF I ever made it again, I would double the recipe for added height or use a smaller pan.
That looks AWESOME!!!
this is delicious! I made it for a diabetic friend who also has celiac disease because it is gluten-free.
I will be making it for everyone in future.
I love this. It is pretty great for being low carb. I fed it to some friends and my kids and they all really liked it. I used Baker's unsweetened chocolate and used almonds for the crust. I will be making this again! Thanks!
This is great!! Perfect thing for a diet. I too used Splenda in the crust. Thanks Julie!!