LOW-CARB CHEESECAKE
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
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
LOW-CARB COPYCAT GODIVA CHOCOLATE CHEESECAKE!
This is the best cheesecake I have ever tasted low carb or otherwise! absolutely sinful! out of this world. I can't say enough. got this off Godiva web site and converted it low carb. the chocolate bars are available at any Walmart in the pharmacy (those are good too, but don't eat too much or you will get a very upset tummy.)
Provided by momof2tots
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
- Place chocolate in microwave safe bowl.
- Microwave on med. power for 1 min. Stir.
- Microwave at 30 sec. intervals until chocolate is smooth. Let cool.
- Meanwhile, beat cream cheese in mixing bowl until fluffy, using electric mixer at low speed.
- Gradually add splenda and beat until blended (be careful, it's feather light and will fly out of the bowl if you're too agressive with the beaters).
- Add eggs, one at a time, beating after each addition.
- Dissolve salt in hot coffee.
- Beat in vanilla and melted chocolate until blended.
- Pour mixture into pan and place in a roasting pan
- Pour hot water into roasting pan until the water comes up to about half way up the side of the springform pan.
- Bake for 55 to 60 min. or until center is firm.
- Leave cheesecake in oven (turn off) prop oven door open and let cool in oven for 1 hour.
- Remove cheesecake from roasting pan.
- Cool cheesecake in the pan on wire rack.
- When cheesecake is cooled, cover with aluminum foil and chill at least 6 hours or overnight.
- Then remove sides of springform and cut into 12 wedges.
Nutrition Facts : Calories 308.1, Fat 29.7, SaturatedFat 18, Cholesterol 112.1, Sodium 190.6, Carbohydrate 11.8, Fiber 4.7, Sugar 2.4, Protein 8.6
LOW-CARB YUMMY CHOCOLATE CHEESECAKE
Make and share this low-carb yummy chocolate cheesecake recipe from Food.com.
Provided by momof2tots
Categories Cheesecake
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- If you want a crust go ahead and make it and press it into a 9" springform pan.
- (I don't cuz it raises the carbs) Beat the cream cheese& splenda in a large bowl till its fluffy.
- Beat in the eggs and whites.
- Mix in the sour cream, cocoa& extract until well blended.
- pour into prepared crust or greased pan.
- Place cheesecake into larger pan of an inch of hot water.
- Bake cheesecake@ 300 F for 45 to 50 minutes or until the center is set.
- Remove cakepan from water and return cake to oven.
- turn off the oven and let cake cool 2 or 3 hours in oven with door ajar.
- chill 8 hours.
- remove side of pan and place cheesecake on serving plate.
- garnish with splenda sweetened whip cream.
- eat it and feel like your cheating!
- Yum!
Nutrition Facts : Calories 199.5, Fat 19, SaturatedFat 11.7, Cholesterol 79.5, Sodium 149.9, Carbohydrate 3.8, Fiber 1.2, Sugar 0.3, Protein 5.6
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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