Great recipe for low-carb cheesecake with vanilla flavor! Now you don’t have to give up on your favorite delicacy. It is tasty and refreshing. If you freeze it, you’ll get true summer dessert.
But the best of all is that with just 4 g Net Carbs you can satisfy your desire for sweets without making a step back in dieting.
Low-carb Vanilla Cheesecake
Recipe makes 16 servings. Nutritional value per serving: 319 Calories; 30 g Fat; 10 g Protein; 5 g Carbohydrate; 1 g Dietary Fiber; 4 g Net Carbs.
Ingredients that you need:
For the crust:
- 1/4 cup (1 oz.) pecans, finely ground
- 3/4 cup (3 oz.) almond meal
- 1/4 cup (1 oz.) almonds, finely ground
- 1/4 cup (1 oz.) walnuts, finely ground
- 2 tablespoons butter, melted
For the filling:
- 24 oz. cream cheese, softened
- 32 drops liquid Splenda
- 3 eggs, room temperature
- 2 tbsp. vanilla
- 2 tsp. lemon juice (1 small lemon)
- 16 oz. sour cream
Mix the ground nuts and almond meal with the melted butter. Then press onto the bottom about 1 ½ inches up sides of a 9-inch round pan. Set aside while mixing the filling.
Beat the cream cheese until light and fluffy, keeping the mixer on a low setting throughout the beating and mixing process. Add the liquid Splenda and continue beating until creamy. Then add one egg at a time and beat very briefly after each egg. When the eggs have been mixed into the cream cheese add vanilla and lemon juice, mix briefly, just until combined. Add the sour cream last and beat briefly.
Pour the cream cheese mixture into the pan, over the crust. Bake at 325 degrees F for about 1 hour and 15 minutes. Check before an hour is up and if it’s getting brown, turn the oven off and begin the next step. When the time is up, open the oven door and leave the cheesecake in the oven for 1 hour. After that, remove from the oven. Cool to room temperature then refrigerate for 24 hours before serving.
See more here:
Cheesecake of Coconut and Lime: Delicious low-carb dessert
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