Low Carb Lemon Cheesecake
Low Carb Lemon Cheesecake
Low Carb Lemon Cheesecake
Ingredients:
Crust:
- 1 ½ cups fine almond flour
- 3 Tbls butter
- ½ cup granulated Splenda (or suitable substitute)
- Dash of salt
Filling:
- 16 oz. light cream cheese, softened
- ½ cup granulated Splenda (or suitable substitute)
- 2 eggs
- Lemon zest (from 1 lemon)
- Fresh lemon juice of half a lemon
- Yellow food color (optional)
Directions:
- Preheat oven to 350 degrees. Spray 8x8 or 7x9 pan or round pie plate with cooking spray.
- Combine crust ingredients and press into bottom of prepared pan.
- Bake for 10 minutes and allow to cool.
- Beat cream cheese until smooth and add remaining filling ingredients. Beat until well mixed. Spread over crust and bake an additional 30-35 minutes or until filling is set. Allow to cool and then chill before serving.
Nutritional Info: Makes 12 servings
- Calories 197
- Total Fat 16.4g
- Total Carbohydrates 8.9g
- Dietary Fiber 5.5g
- Protein 4.5g
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New Viva MD Weight Loss
2390 West Ray Road #1
Chandler, AZ 85224
(480) 331-4316