LOW CARB LUXURY CHEESECAKE
I recently went on a Carnival Cruise where I ate the most delicious low carb cheesecake! Upon returning home I was on the hunt to find the supplier or a recipe that would do it justice. I don't recall where I stumbled upon this one, but it is by far the best low carb cheesecake I have EVER had. Creamy, moist, yummy crust- not rubbery, no weird aftertaste- none of that. The only difficult part is getting the nut crust fine enough, but even without a crust it's great. Many steps to this, but so worth it!
Provided by KentuckyTinkerbell
Categories Cheesecake
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Crust Preparation.
- Pulse almonds in food processor until the largest pieces are as big as lentils or split peas. You can use a blender as well.
- Add the butter and the sweetener. Blend until it's mixed evenly and push evenly into bottom of springform pan.
- Bake for 8 to 10 minutes, until fragrant and beginning to brown. Remove from oven and raise oven heat to 400°F.
- Filling Preparation.
- Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into springform pan over crust.
- Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 350°F Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
- Chill completely. To speed this up I put the cheesecake in the freezer for about 1/2 hr and then check it to make sure it's not completely frozen. I leave it in there until it's cold, but not frozen solid. Then transfer to refrigerator. Keep refrigerated otherwise it will go bad quickly on the countertop because there is no sugar to act as a preservative.
- You can make a strawberry sauce from sugar free jam. I just take a couple of spoonfuls and stir in a small bowl until smooth, add a tiny bit of water and pour on top of cheesecake.
Nutrition Facts : Calories 240.1, Fat 22.8, SaturatedFat 11.5, Cholesterol 105, Sodium 155.6, Carbohydrate 3.2, Fiber 1.1, Sugar 0.7, Protein 6.8
LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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