Sugar-Free, Low-Carb Cheesecake? Yes, please!

ka

I love cheesecake and I love desserts. And probably the best part of being on a low-carb eating plan is this delicious treat! You can make it as fancy as you want, but what I’m sharing with you is a very fast and quick cheesecake recipe for when you’re having an emergency craving that won’t go away.

You can add other sweeteners such as agave, honey, xilitol or stevia. But for my family, it’s more cost-effective to use Splenda. I know it’s not the healthiest choice, but for a once-in-a-great-while treat, I don’t mind using it.

I hope you enjoy my throw-together recipe!

 

Karla’s Low-Carb Emergency Cheesecake

karlas

For the crust:

1-1/2 c almond flour or meal

3 tablespoons butter

3 tablespoons of Splenda (or other non-liquid sweetener)

 

 

For the Filling:

3 8-ounce packages of cream cheese

3 eggs

1 tablespoon vanilla extract

1 Cup of Splenda (or other sweetener)

 

Mix the crust in a pie pan. Press it down on the bottom and sides with a fork or your hands.

Mix the filling. Pour into the pie crust.

Bake at 350 F for 35 minutes or until golden brown and cracked on top.

If you don’t want a crust, just pour into a greased pie pan for a simple custard-type desert.

Serve with fruit topping if you wish! Enjoy!

For fancier low-carb cheesecake recipes click here: Food.com

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