Splenda D Cheesecake Sugar Free Low Carb Recipes

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KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)



Keto Cheesecake Recipe (Low Carb Sugar-Free Cheesecake) image

A gluten-free, keto cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This low carb sugar-free cheesecake tastes just like the real thing!

Provided by Maya | Wholesome Yum

Categories     Dessert

Time 1h10m

Number Of Ingredients 9

2 cups Wholesome Yum Blanched Almond Flour
1/3 cup Unsalted butter ((measured solid, then melted))
2 tbsp Besti Monk Fruit Allulose Blend ((granular or powdered works fine))
1 tsp Vanilla extract
32 oz Cream cheese ((softened))
1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
3 large Eggs
1 tbsp Lemon juice
1 tsp Vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
  • To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
  • Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  • Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
  • Beat in the eggs, one at a time.
  • Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
  • Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
  • Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
  • Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Nutrition Facts : Calories 325 kcal, Carbohydrate 6 g, Protein 7 g, Fat 31 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 33 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB



This is my own recipe for a yummy, creamy, thick, cheesecake; that is easy to make and sure to dazzle anyone. I prefer to serve it topped with blackberries, but you can use any fruit of your choice... I bet Kiwi with lime would be good too, Mmmm mabe I'll go make another. To be completely honest, I opt not to dig out my spring form pan and cheat by buying ready made crust from the store. Although, I have included ingredients and instructions for a crust for those who are looking for a completely home made cake. However, if you are as lazy as I am and go with the ready made crust ... Tip: Keep that aluminum edge (that keeps the clear plastic lid on) folded up, making an extra lip. It will help hold more cheesecake, and keep it from overflowing. This is a nice, thick cheesecake! This cheesecake is made in three parts 1. Crust, 2. Filling (note: filling is made in two stages whipped cream and filling), and 3. Topping (note: this topping is not the fruit topping, but the top layer of the cheesecake).

Provided by itskimberly

Categories     Cheesecake

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 18

1 1/4 cups graham cracker crumbs
2 tablespoons Splenda granular, sugar substitute
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup slivered almonds
1/4 cup butter (melted) or 1/4 cup margarine (melted)
1/2 pint heavy whipping cream
1/4 cup Splenda granular, sugar substitute
1 teaspoon vanilla extract
3 (8 ounce) packages cream cheese (room temp.)
3 eggs
1 1/4 cups Splenda granular, sugar substitute
1 tablespoon cornstarch
1 tablespoon vanilla extract
1 tablespoon lemon juice (optional)
1 pint sour cream
1/2 cup Splenda granular, sugar substitute
1 teaspoon vanilla extract

Steps:

  • Grahm cracker Crumb Crust:.
  • Mix together: crumbs, Splenda, spices, and Almonds.
  • Stir in butter, mix well.
  • Press into bottom and slightly up sides of 10 inch spring form pan.
  • Set aside.
  • Filling: (whipped cream portion).
  • First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
  • Set aside.
  • Filling:.
  • Preheat oven to 350°F.
  • In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
  • Take half of whipped cream mixture and fold into filling.
  • Set aside other half of whipped cream mixture.
  • Pour filling into prepared pan.
  • Bake at 350°F for 35 - 40 minute.
  • Remove from oven and let cool for 5- 10 minute.
  • Reset oven to 475°F.
  • While cheesecake is cooling prepare topping.
  • Topping:.
  • Mix together topping ingredients and pour over cake.
  • (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
  • Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
  • Cool, and chill cake for at least 4 hours before serving.
  • Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
  • Enjoy!

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE



Low-Carb Sugar-Free Instant Pot® Cheesecake image

A crustless Instant Pot® cheesecake. Garnish with strawberry syrup or whipped cream, if desired.

Provided by margie c.

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h50m

Yield 8

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, at room temperature
⅔ cup sucralose sugar substitute (such as Splenda® Granulated)
1 teaspoon vanilla extract
2 eggs, room temperature
1 cup sliced fresh strawberries

Steps:

  • Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
  • Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
  • Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
  • Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
  • Dice strawberries and sprinkle over cheesecake just before serving.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 19.1 g, Cholesterol 108.1 mg, Fat 20.8 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 12.7 g, Sodium 183.5 mg, Sugar 17.2 g

LOW CARB CHEESECAKE NO CRUST



Low Carb Cheesecake No crust image

Make and share this Low Carb Cheesecake No crust recipe from Food.com.

Provided by adam420

Categories     Cheesecake

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

2 (8 ounce) packages Philadelphia Cream Cheese
1/2 cup splenda sugar substitute
1/2 teaspoon vanilla extract
2 eggs

Steps:

  • Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
  • Then add 2 eggs and beat again.
  • Cook in a pyrex dish about 6 x 6 glass dish at 350 degrees for 40 to 45 minuntes.
  • Until center is firm.

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