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amborms@gmail.com, Lisbon New York.

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Low Carb Cheesecake

A little no worry indulgence.


Cheesecake Recipe

Ingredients:

4 oz. Cream cheese

3/8 cup ricotta cheese (whole milk)

1/8 tsp salt1 egg

4.5 tsp splenda granular

1 tbsp water

1.5 tsp almond extract (or vanilla, maple, etc)

1 tbsp heavy cream

4 little pyrex 175 ml baking cups

Directions:Preheat oven to 350°.

Place all ingredients into a blender and blend until smooth.

Pour into pyrex dishes and bake until firm but moist(17 – 23 min depending on oven) At 17 in – soft & moist; 23 min –toasty-brown on top, more firm and a bit drier. Remove from oven and let cool. Refrigerate immediately. Serve with a dollop of whipped cream and any berries you wish.

Variations: crumble 6 pecan halves on top of each before baking(adds a negligible amount of carbs).

When my husband asks why I haven’t made this yet, it is because I don’t like cheesecake. That is not stopping me from sharing this recipe that was passed onto me. If you do make it, tell me how it was.


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