Thursday, December 20, 2007

Low Carb Almond Cheesecake

crust: (from About)

* 1 and 1/2 cups almond meal or almond flour
* 3 tablespoons melted butter
* Artificial sweetener equal to 3 tablespoons sugar

Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.

Nutritional Information: The whole pie shell has 11 grams effective carbohydrate plus 17 grams fiber and 30 grams protein.

filling: (from RecipeZaar)
55 min 10 min prep
Change to: pie US Metric
3 (8 ounce) packages cream cheese
3 eggs
25 (1 g) packets Splenda sugar substitute (1.5 tablespoons)
1 tablespoon vanilla extract
1 teaspoon almond extract

1. Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
2. Pour into a greased pie pan.
3. Bake for 35 minutes at 350°F or until cracked and golden brown.

1 comment:

Carrie said...

I can't wait to try this! I follow a gluten-free diet (wheat, rye, oat, and barley free) and this would be perfect!! Thanks for the great recipe!!