Low Carb Atkins Friendly Cheese Cake Recipes

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LOW CARB ATKINS FRIENDLY CHEESE CAKE



Low Carb Atkins Friendly Cheese Cake image

Make and share this Low Carb Atkins Friendly Cheese Cake recipe from Food.com.

Provided by Nocarbmama

Categories     Pie

Time 1h

Yield 8 , 8 serving(s)

Number Of Ingredients 5

3 (8 ounce) packages cream cheese
25 (1 g) packets Splenda sugar substitute
1 cup sour cream
3 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat Oven To 375 Degrees F.
  • Soften cream cheese in a large bowl. (Or microwave on defrost for 5 minutes.).
  • With an electric mixer, blend cream cheese until creamy for one minute.
  • Add sugar,eggs,vanilla and sour cream and blend until incorporated.
  • Spray a 9' Round cake pan with Pam cooking Spray to prevent sticking.
  • Add Batter to cake pan.
  • Bake in oven for 45 minutes or until somewhat firm in the center. It will be brown and cracked around the edges. A true New York style cheese cake. If you do not want it to get real brown about halfway through the baking process put a tent of aluminum foil over it but make sure it does not touch top of cheese cake.
  • You can substtitute whipped non sugared whipping cream that you made yourself without sugar instead of the sour cream.
  • 5 carbs per serving. Whole cheese cake contains 8 servings.

Nutrition Facts : Calories 385.7, Fat 36.6, SaturatedFat 20.3, Cholesterol 178.4, Sodium 323.2, Carbohydrate 7.3, Sugar 6.4, Protein 8

KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)



Keto Cheesecake Recipe (Low Carb Sugar-Free Cheesecake) image

A gluten-free, keto cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This low carb sugar-free cheesecake tastes just like the real thing!

Provided by Maya | Wholesome Yum

Categories     Dessert

Time 1h10m

Number Of Ingredients 9

2 cups Wholesome Yum Blanched Almond Flour
1/3 cup Unsalted butter ((measured solid, then melted))
2 tbsp Besti Monk Fruit Allulose Blend ((granular or powdered works fine))
1 tsp Vanilla extract
32 oz Cream cheese ((softened))
1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
3 large Eggs
1 tbsp Lemon juice
1 tsp Vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
  • To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
  • Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  • Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
  • Beat in the eggs, one at a time.
  • Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
  • Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
  • Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
  • Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Nutrition Facts : Calories 325 kcal, Carbohydrate 6 g, Protein 7 g, Fat 31 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 33 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BEST EVER LOW CARB CHEESECAKE



Best Ever Low Carb Cheesecake image

I've tried a lot of different cheesecake recipes over the years of low carbing, but this is by far the best I've come up with. hard to eat just one piece!

Provided by ACanadian

Categories     Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 7

2 lbs cream cheese (not light, it has more carbs!)
1 cup Splenda granular (or use the equivalent sweetening power of your favourite sugar substitute...liquid splenda lowers th)
4 eggs
1 egg yolk
1 tablespoon lemon juice
2/3 cup regular sour cream
1 teaspoon vanilla

Steps:

  • Preheat oven to 300 degrees.
  • Cream softened cream cheese with splenda until very smooth.
  • Blend in sour cream, vanilla, and lemon juice.
  • Add eggs one at a time and beat until smooth but don't overbeat.
  • Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
  • Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
  • Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
  • Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
  • Place in fridge for several hours before serving.
  • Top with your favourite fresh fruit if desired and whipped cream.

Nutrition Facts : Calories 321.1, Fat 31, SaturatedFat 18.9, Cholesterol 175, Sodium 254.5, Carbohydrate 2.9, Sugar 0.4, Protein 8.4

LOW-CARB CHEESECAKE



Low-Carb Cheesecake image

A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!

Provided by Holistic Yum

Categories     Desserts     Cakes     Cheesecake Recipes

Time 5h10m

Yield 16

Number Of Ingredients 10

2 cups blanched almond flour
⅓ cup butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
3 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon lemon zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
  • Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
  • Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
  • Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
  • Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
  • Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g

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