Low Carb Lemon Cheesecake
Serves: 8
Preparation Time: 2 hours
Ingredients
For crust
- 3/4 cup almond flour (find it in the health food aisle)
- 1/2 stick butter, stick, unsalted melted
- 1/8 cup sucralose-based sweetener, sugar substitute, Splenda
Filling
Made with RecipeBuilder Pro for iOS.
- 16 ozs cream cheese softened
- 12 fl oz heavy cream
- 2/3 cup sucralose-based sweetener, sugar substitute,
- 1 1/2 tsp lemon extract
- For the crust- Mix almond flour, melted butter, 1/8 cup Splenda together and press into the bottom of a pie pan to form the crust. Bake at 350 for 15 minutes or until firm and lightly browned. Remove from oven and allow to cool.
- For the filling- place the softened cream cheese, heavy cream, remaining Splenda and lemon extract into a large bowl. Blend with a mixer until smooth. Pour into the prepared and cooled pie crust. Refrigerate until firm (2 hours or so). Slice and serve.
| Calories | 441 |
| Total Fat | 44g |
| Saturated | 25g |
| Polyunsaturated | 1.4g |
| Monounsaturated | 11g |
| Cholesterol | 127mg |
| Sodium | 399mg |
| Total Carbs | 8.0g |
| Dietary Fiber | 1.1g |
| Sugar | 4.6g |
| Protein | 7.3g |
| Vitamin A | 403mcg |
| Vitamin C | 0.3mg |
| Calcium | 71mg |
| Iron | 0.7mg |
Made with RecipeBuilder Pro for iOS.
