Low carb liquid splenda cheesecake (recipe)
| Low carb liquid splenda cheesecake (recipe) | |
|---|---|
| Name | Low carb liquid splenda cheesecake |
| Ingredients | Pecans • Flax seed meal • Butter • Cream cheese • Eggs • Sour cream • Lemon juice • Fresh lemon zest • Vanilla extract |
| Cooktime (in hours) | 4 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 4.25 |
| Keto friendliness | Keto friendly |
| Calories | 407 |
| Fat | 40.2 |
| Protein | 8.2 |
| Carbohydrate | 5.5 |
| Fiber | 1.4 |
| Net carbohydrates | 4.1 |
| Sugar | 3.3 |
| Saturated fat | 18.8 |
| Cholesterol (mg) | 171.8 |
| Sodium | 301 |
| Servings | 12 |
| Reviewaggregate | |
{{
|= it saves many carbs in your daily count. Amazon carries EZ-Sweetz. Granular Splenda's carrier will add carbs to this recipe. Most of the prep time is cooling and chilling the cheesecake.-->
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
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Time:
Prep Time in Hours and Mins:4H15M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Low carb liquid splenda cheesecake (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Recipe instructions
- Preheat oven to 325 ? (F).Prepare a 8\ or 9\ springform pan (side attached to bottom) by spraying the bottom and sides with cooking spray.Wrap the outside bottom of the pan with a double thickness of foil to protect the cheesecake when placed in the water bath.
- In a food processor, pulse the nuts with the flax seed meal until finely ground - don't over-process or you'll have nut paste! Add the sweetener and the butter and pulse a few times to combine well. Evenly press nut mixture in bottom of prepared springform pan. Bakecrust for 8 to 10 minutes, till fragrant, then cool slightly. Meanwhile, prepare the filling.
- In a 2 quart bowl, beat the softened cream cheese until it is very smooth. Add the liquid Splenda and beat well, scraping the bowl occasionally.
- Add the eggs and yolk, one at a time, beating well after each one, scraping the bowl occasionally. Beat in the sour cream.
- Add the vanilla extract, lemon juice and zest and beat well. Pour filling into the cooling crust.
- Place a large roasting pan on the oven rack, then carefully place the foiled springform pan in roasting pan. Carefully pour about 8 cups of very hot water into the roasting pan, until it reaches two or three inches along the side of the springform pan. This is your Bain Marie or water bath.
- Bakethe cheesecake for 1 hour, reduce heat to 250 ? and bakefor 30 to 35 minutes, till firm. Turn off the oven and prop the oven door open and allow cheesecake to cool for 1 hour.
- Remove cheesecake from oven, run a sharp knife around sides of the pan (but do not remove sides yet) and cool on a rack for another hour.
- Loosen the side of the springform pan and carefully remove it. Chill at least 4 hours. When chilled, cut into 12 slices.
Food tags
Dessert"
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Contributors: Prab R. Tumpati, MD
