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low carb cheese cake

Advanced Low-Carber



Tomorrow is my birthday and I am trying to find a cake I can have (it would be best to be 1 or 2 servings). I am diabetic and went off my diet (fried chicken gizzards-go figure) yesterday with disastrous results (a 178 reading) so I need to be careful. My cheese cake need to be without crust. I also can't have nutrisweet or splenda (it gives me Tourettes) so I need to use Xylitol or Erythritol. I love lemon or lime. Does anyone have any suggestions? Thanks bunches.

Susan

Moderator



I always use Mom's Cheese Pie recipe from LindaSue's website. I never use a crust and I only use 2 eggs (it gives it more of a cheese cake consistency). Just use your sweetener of choice. It's delicious!!!

Mom's Cheese Pie

Grace and peace,

moonius





Perseverance + patience = progress

Advanced Low-Carber



Thanks , Moonius, I'll try it.

Junior Low-Carber



Happy Birthday emsmom!

I've never tried Linda Sue's cheesecake recipe before, but I have made many of her recipes, and they're always amazing (especially her pizza crust and shepherd's pie!!)

I wish I could remember where this recipe originated - I think it's a composite of several recipes, actually. I've tweeked it quite a lot and am very happy with the results - I've served it many times to non-low carbers, and it's always a hit! I added a can of pumpkin puree at Thanksgiving for pumpkin cheesecake.

Crust:
1/2 c almond meal
3/4 c crushed pecans
2 T erythritol
2 T butter, melted
1 egg white

Filling:
24 oz cream cheese, softened
4 egg yolks
2 tsp lime juice
2 tsp vanilla extract
1/2 c erythritol
1/2 c Splenda (or more erythritol)
1 T almond flour
1/3 c sour cream
3 egg whites
1/4 tsp cream of tarter

Preheat oven to 300.

Separate eggs yolks from whites - reserve one egg white for the crust.

Combine crust ingredients and press into the bottom of a greased 9" springform pan. Bake for 8-10 minutes. Remove before crust darkens.

Combine cream cheese and egg yolks in food processor. Pulse just until lumps disappear. Add remaining ingredients except the egg whites and cream of tarter and process just until smooth. In a separate bowl, add cream of tarter to the egg whites and beat until firm. Fold gently into batter with a spatula. Pour batter into springform pan and bake for 45-55 minutes until the cake is light golden. Turn off oven, crack door and leave in the oven an additional hour. (I think cooling slowly prevents the cheesecake from cracking)

Advanced Low-Carber



Another member gave me this one and it is AWESOME! I didn't make the crust and don't think it needs one. It was smooth creamy and full of YUM. It was also very easy to make and I'm not a cook:

Cheesecake

3 eight-ounce packages cream cheese, softened
4 whole eggs
1/2 cup sour cream
2 Tbsp lemon or lime juice
2 Tbsp vanilla
Sweetener equal to 3/4 cups sugar
Pinch of salt

Throw it all in a big bowl and whip like crazy until it has a smooth texture.

Crust (optionl)

1 1/2 cups almond flour
2 Tbsp melted butter

Mix together & press into the bottom of your pn before pouring in the cheesecake batter.

It should go into a spring-form pan then be wrapped in foil (I just use a buttered glass 9x9 cake pan) and then placed in a water bath in a 300 degree oven for 45 minutes. Turn off the oven & let it sit in the oven for 1 hour. Cut into 16 slices.

The water bath is as important for cheesecake as it is for custard. DO NOT skip this step if you want perfect cheesecake!

Marci

Here's my before & after shots and story (link)

Newbie Low-Carber




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Expert Low-Carber



One of my favorites is Laura Dolson's pumpkin cheesecake.

http://lowcarbdiets.about.com/od/lowcarb...escake.htm

I always make it for our Thanksgiving gatherin at church. Last time I didn't mention that it was sugar free and received some compliments on it.

Sugar is the enemy; fat is my friend. The only bad fats are artificial fats.
Low Fat & Fat Free -- tastes bad, bad for you.