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Lo-Carb Cheesecake |
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Lo-Carb Cheesecake |
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For those of us watching our carbs, I modified a cheesecake recipe so that we don't feel deprived when everyone else is scarfing down Christmas cookies! I replaced a graham cracker crust with a nut crust, and replaced sugar with splenda. It tastes wonderful, and only 5.2 carbs in 1/8 of the dessert!
| Cheesecake | Crust |
| 2 - 8 oz. pkgs. cream cheese | 1 1/2 c. ground walnuts |
| 1/2 c. granular Splenda | 3 tbs. granular Splenda |
| 1/2 tsp. vanilla | 2 tbs. melted butter |
| 2 eggs |
For the crust, mix nuts, 3 tbs. Splenda and melted butter. Press into pie pan. For the cheesecake, mix softened cream cheese, 1/2 c. Splenda, and vanilla with an electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. 1/8 of cake has 5.2 carbs.
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