Current category: Low Carb Cheesecakes

Note: Makes 1 10-inch or 16 pieces only 5 carbs per serving This makes a very light cheesecake. The nutty crust is reminiscent of the middle of an Almond Rocca. Browning the almonds well and cooking the butter until browned really adds an extra dimension of taste.
Ingredients:
1 1/4 cup well toasted whole almonds
3 Tbsp. unsalted [...]

Note: Total Carbohydrates: 53 for the whole cheesecake. Delicious and very low in carbs.
Makes 12 pieces
Rachel inspired this cheesecake by being so fond of a toasted nut crust on another cheesecake and by wanting something, small, freeze-able and cheesecake-like. It’s not small, but can be cut small and stored in the freezer for a long [...]

Note: Makes 1 9-inch cake, which can be cut into 12 goodly slices. This recipe can be baked without the crust if you want to lower the carb count further or macadamia nuts can be used in place of Brazil nuts.Total Carb count with nut crust 105, with out nut crust 65
Ingredients:
Crust:
2 cups raw [...]

Ingredients:
3 eggs
8 oz cream cheese
4 packets Splenda & 4 packets Sweet n’low
1/3 tsp maple extract
1/2 tsp vanilla
1/2 can pumpkin
1 tsp ginger
1/2 tsp nutmeg
2 tsp cinnamon
1/4 tsp salt
Blend all ingredients in blender or food processor. Pour into 9″ pie pan and bake at 350F for 30 min until knife comes out clean. Cool, refrigerate.
Serves [...]

Crust:
2 cups nuts
2 pkts Splenda
3 Tbsp melted butter
Filling:
16 oz cream cheese
10 pkts Splenda
3 large eggs
2 teas. vanilla
2 teas. almond extract
1/4 tsp salt
1 cup sour cream
Place nuts in food processor; pulse until ground but not paste. Add splenda and butter and pulse to combine. Pour into 9″ springform pan and press with fingers [...]

Ingredients:
sm. pkg SF raspberry Jell-o
1 cup boiling water
4 oz cream cheese cut in pieces
1 oz unsw. Chocolate
3/4 cup cold water
1/2 cup heavy whipping cream
Dissolve Jell-o in boiling water. Stir in cream cheese. Add melted chocolate. Pour into blender and blend well. Add cold water and cream. Mix in blender for at least 2 minutes. Pour [...]

Crust:
1 cup almond flour
1/4 cup brown sugar twin
1/2 cup butter
1/2 cup chopped walnuts
Filling:
8 oz cream cheese
1/2 cup splenda
2 eggs
1/2 cup pumpkin
1 tsp vanilla
1/4 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon
Blend crust ingredients in food processor until blended. Press into an 8×8″ greased pan. Bake at 350 for 15 min; cool slightly.
Meanwhile, make filling: Blend [...]

Ingredients
1 sm. pkg SF Jello, any flavor
1 c boiling water
12 oz soft cream cheese
1 cup ricotta cheese
12 pkgs Splenda
1/2 cup heavy cream
Dissolve gelatin in boiling water and stir well. Blend cream cheese & ricotta in separate bowl with electric mixer. Whip in the Equal.
Add gelatin mixture and blend until smooth. Whip the cream to [...]

Ingredients:
1 pkg gelatin (plain)
1 c boiling water
16 oz soft cream cheese
1 t vanilla
16 pkgs Splenda
1 oz unsw. Chocolate, melted (optional)
Dissolve gelatin in boiling water and stir well. Cut cheese into small pieces and place in dissolved gelatin. Add melted chocolate (if using) and mix.
Add vanilla, sweetener and beat well with electric mixer (2 min. [...]

1 pkg plain gelatin
1/4 c water
8 oz soft cream cheese
1 c heavy cream
1 t vanilla
1/2 c pumpkin puree
1 t cinnamon
dash nutmeg, cloves
12 pkts of sweetener
Whip 3/4 c cream until very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup cream in a medium bowl in the microwave until very hot. Cut cream cheese [...]