You say you can't eat low carb? You might think that over again! This recipe makes a very tall and impressive cheesecake. If you want, you can cut the recipe in half.


My favorite low carb Cheesecake

Batter
3 lbs. cream cheese very soft.
1 cup xylitol OR
1 cup Jordan's SF skinny vanilla syrup

(NOT BOTH it will be too sweet)
14 eggs


Mix all together thoroughly till smooth.


Crust
1.5 cups almond or pecan flour

(My favorite is a mix of 1/2 cup of each ground walnut, pecan and almond.)
4T melted butter
2T xylitol


Mix crust ingredients together and press into the bottom of a large deep cheesecake pan and bake at 350 for 8 to 10 minutes It should be golden brown around the edges.

Remove from oven and reduce oven heat to 300.

Wrap the pan with 2 layers of foil don’t skip the second layer. You can never see a flaw in the foil and you don’t want to end up with soggy cheesecake.

Place foil covered pan into deeper pan because you will be pouring boiling water around the outside of the foil wrapped pan.

Pour batter into cheesecake pan. It should fill it almost if not all the way to the top. Place in oven. Pour boiling water at least two inches up the outside of the foil into the outer pan and bake for approximately 1:30 minutes (1 hour for halved recipe). The cheesecake could be slightly golden brown around the edges, jiggle slightly and feel set but not firm in the center. It should not crack but If it starts to crack towards the center then it could very well be done.

Turn off the oven crack the door and let it cool for 1 hour.

Nutrition Facts: Servings Per Recipe: 20, Serving Size: 1/20th

Amount Per Serving

  • Calories 356.8

  • Total Fat 34.3 g

  • Total Carbohydrate 4.3 g

  • Dietary Fiber 0.7 g

  • Sugars 2.6 g

  • Protein 11.0 g

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