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 PEANUT BUTTER CUP CHEESECAKE SQUARES
Make and share this Low Carb Peanut Butter Cup Cheesecake Squares recipe from Food.com.
Provided by Mercy
Categories Cheesecake
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
- Evenly press mixture into the bottom of a 9x13" baking dish.
- Bake at 350°F for 12 minutes, or until golden brown.
- Cool on rack completely.
- Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
- In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
- Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
- Spread over cooled chocolate layer on crust.
- In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
- Drizzle over top of cream cheese mixture.
- Chill for one hour until set; cut into squares and serve.
LOW CARB PEANUT BUTTER CHEESECAKE
From Linda's Low carb menus and Recipes site. Rich and decadent. Crustless so you may want to add a crust depending on personal preference. Cook time is chill time. Can be garnished with whipped cream and grated chocolate!
Provided by KEA-CA
Categories Cheesecake
Time 5h20m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- In a small pot, sprinkle the gelatin over 1/2 cup syrup and let soften 5 minutes. Heat and stir over low heat to dissolve the gelatin completely. Do not boil.
- Cool to room temperature.
- (You can also dissolve the gelatin in the microwave by heating it about 30 seconds or so on HIGH. Stir until completely dissolved.).
- Beat the cream cheese and peanut butter until creamy.
- Gradually beat in the remaining 1/4 cup syrup and the gelatin mixture; beat until fluffy.
- Gently fold in the whipped cream.
- Pour into a greased 9-inch pie plate. Chill until set, about 5-6 hours.
- Garnish with whipped cream or Whipped Topping, if desired.
- Makes 8-12 servings.
- Can be frozen, but quality will suffer.
Nutrition Facts : Calories 497.2, Fat 48.8, SaturatedFat 27.2, Cholesterol 134.3, Sodium 267.5, Carbohydrate 6.2, Fiber 1, Sugar 1.7, Protein 11.8
LOW-SUGAR PEANUT BUTTER CHOCOLATE CHEESECAKE
This low-sugar cheesecake is my favorite birthday dessert for myself and a good option for our family with diabetic dietary needs.
Provided by JESSAYN
Categories Desserts Cakes Cheesecake Recipes
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
- Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
- Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 26.9 g, Cholesterol 66.1 mg, Fat 23.1 g, Fiber 3 g, Protein 10.2 g, SaturatedFat 10.5 g, Sodium 302.5 mg, Sugar 11.9 g
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- Boil the water and gelatin and continue to simmer and stir until it's completely dissolved. Set aside to cool.
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