LOW CARB CHEESECAKE WITH ALMOND CRUST
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.
Provided by Mina in Toronto
Categories Cheesecake
Time 22m
Yield 1 cheesecake, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Almond Crust:.
- Preheat oven to 350°F.
- Mix 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.
- Place 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.
- Cheesecake Filling:.
- Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
- Beat 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.
- This 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.
Nutrition Facts : Calories 180.2, Fat 13.5, SaturatedFat 8.7, Cholesterol 39, Sodium 379.3, Carbohydrate 7.3, Sugar 3.6, Protein 8
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Chigozie John
[email protected]This recipe looks amazing! I'm definitely going to give it a try.
Arsema Seife
[email protected]I can't wait to try this recipe! I love cheesecake, and I'm always looking for new ways to make it.
Anthony Simone
[email protected]This cheesecake is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Kevin Youngblood
[email protected]I love that this recipe uses almond flour instead of regular flour. It makes the cheesecake more nutritious and flavorful.
Sulaimanmolla
[email protected]This cheesecake is a great way to satisfy your sweet tooth without derailing your diet.
Kenneth Harrison
[email protected]I would recommend this recipe to anyone who is looking for a healthier version of cheesecake. It's easy to make and it tastes great.
Osama Ezzat
[email protected]Overall, I thought this recipe was just okay. It's not the best low-carb cheesecake I've ever had, but it's not bad either.
Levi Goodwin
[email protected]The instructions are a bit confusing. It's not clear when to add the eggs and sour cream.
Dhhfu Ruruh
[email protected]This recipe is missing some key ingredients. It doesn't say how much cream cheese to use, or what kind of sweetener.
Brian M
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out well. The crust was too crumbly and the cheesecake filling was too runny.
Michael Hedgepeth
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I think I'll try a different recipe next time.
lina jassem
[email protected]I'm not a big fan of low-carb desserts, but this cheesecake was actually really good. The crust was nice and crispy, and the cheesecake filling was creamy and flavorful.
muhammad butt
[email protected]I made this cheesecake for my family and they all loved it. Even my kids, who are picky eaters, ate it up.
Frank Tochukwu
[email protected]This recipe is easy to follow and the cheesecake turned out perfectly. I love that it's a healthier version of a classic dessert.
Brandon Graham
[email protected]I was a bit skeptical about making a low-carb cheesecake, but I was pleasantly surprised. It turned out great! The crust was crispy and flavorful, and the cheesecake filling was creamy and light.
Julio
[email protected]This cheesecake was a hit at my party! Everyone loved it, even those who aren't on a low-carb diet. The crust is so good, and the cheesecake filling is perfectly creamy and tangy.
M Mbrohi
[email protected]I've tried many low-carb cheesecakes, but this one is by far the best. The texture is perfect, and the flavor is amazing. I will definitely be making this again and again.
John Argha Mondol
[email protected]This low-carb cheesecake is a game-changer! The almond crust is the perfect balance of crispy and nutty, and the cheesecake filling is creamy and rich without being too dense. I love that it's a healthier version of a classic dessert, and it's still