Low Carb Cheesecake

Low Carb Cheesecake

45 Min(s)
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1 serving
Original recipe yields 1 serving
Crust:
1 cup almonds, chop finely
2 packet s Splenda
2 Tbsp melted butter
Filling:
1 pkg (8 oz.) Philadelphia Cream Cheese
2 eggs
1 tsp vanilla
1 tsp almond extract
1/2 cup Splenda sweetener
Topping:
1/2 cup sour cream
1 tsp vanilla
2 packet s Splenda
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Let's Make It
1
For Crust:
2
Chop almonds finely. Add 2 packets of Splenda, and melted butter. Press in bottom of pie pan.
3
For filling:
4
Using a blender, blend together the cream cheese, eggs, 1 tsp. of vanilla, almond extract and 1/2 cup Splenda sweetener. Pour into crust. Bake 30 minutes at 350 degrees F.
5
Topping:
6
Mix together sour cream with 1 tsp. of vanilla and 2 packets of Splenda. Pour over top and put back in oven for 5 minutes until set. Cool and enjoy. Refrigerate any leftovers.
7
Makes 6 to 8 pieces.
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