SUGAR FREE WHEAT FREE CHEESECAKE -- LOW CARB!
This recipe is courtesy Wheat Belly book. It's Gluten Free, Wheat Free, Sugar Free, Low Carb and DELICIOUS!! So glad this fits into our new low carb lifestyle.
Provided by Teresa Jacobson
Categories Pies
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325 degrees F. For the crust: Combine pecan meal, Splenda, and cinnamon. Stir in melted butter, egg and vanilla; combine well. Press into and up the sides of a 10 inch pie pan. Set aside.
- 2. For the filling: Combine neufchatel, sour cream, Splenda and salt. Beat with a mixer until well combined. Beat in the eggs, lemon juice, zest, and vanilla. Beat on medium for 1 minute.
- 3. Pour into the crust. Bake for about 50 minutes or until nearly firm in center. Cool completely. Refrigerate before serving.
- 4. Nutrition info: per serving (12 servings) Calories: 339 Total Fat: 28.8g /Sat Fat: 12.4g Cholesterol: 105mg Sodium: 232mg Total Carbs: 12.2g/ Dietary Fiber 1.5g/ Sugars 10.1g Protein: 7.4g
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Shashak Mishra
[email protected]This cheesecake is a bit too dense for my taste, but the flavor is good. The crust is a little dry, but the filling is creamy and smooth. Overall, it's a decent cheesecake.
Black Tz
[email protected]This cheesecake is delicious! The crust is flaky and the filling is creamy and smooth. I love that it's sugar-free and wheat-free, so I can enjoy it without feeling guilty. I will definitely be making this again.
Munwar ali Munwar Ali solangi
[email protected]This cheesecake is amazing! The crust is perfect and the filling is creamy and smooth. I love that it's sugar-free and wheat-free, so I can enjoy it without feeling guilty. I highly recommend this recipe.
Kyrie Cowen
[email protected]This cheesecake is a bit too sweet for my taste, but it's still pretty good. The crust is a little dry, but the filling is creamy and smooth. Overall, it's a decent cheesecake.
Zeeshu And Aishu CHANNEL
[email protected]I love this cheesecake! It's so easy to make and it's always a hit with my friends and family. The crust is the perfect combination of crunchy and crumbly, and the filling is creamy and smooth. I highly recommend this recipe.
Isma Official
[email protected]This is the best sugar-free cheesecake I've ever had. The crust is perfect and the filling is creamy and smooth. I will definitely be making this again.
Uzair Khalid
[email protected]I was skeptical at first, but this cheesecake is actually really good. The crust is a little crumbly, but the filling is delicious. I would definitely make it again.
Saqlain dogar Dogar
[email protected]This cheesecake is amazing! I've made it several times now and it's always a hit. The crust is perfect and the filling is creamy and smooth. I love that it's sugar-free and wheat-free, so I can enjoy it without feeling guilty.