Maya's Low Carb Lemon Cheesecake

Recipe and Photo from Maya Sprague

Ingredients:

CRUST:

1/2 Cup Almond Flour

1.5 Scoops Vanilla Whey Protein Powder

4 TBS Melted Butter

1 TBS Granular Splenda

1 tsp Vanilla Extract

Mix ingredients together and spread on bottom of ungreased springform pan. Bake at 350 degrees for 7 minutes or until golden brown. Remove from oven and cool before pouring cheesecake mixture onto crust.

FILLING:

4 – 8oz pkgs. Cream Cheese (softened)

1 Cup Sour Cream

1 tsp Vanilla Extract

2 tsp Lemon Extract

3/4 Cup Granular Splenda

3/4 Cup Powdered Erythritol

Several drops of Yellow Food Coloring

4 Large Eggs

Mix all ingredients except eggs together. Use mixer to beat mixture into very smooth batter. Add eggs slowly, using mixer. Pour into springform pan with crust already baked ahead of time.

Place pan in a larger pan and pour hot water around springform pan (about halfway up) being careful to not let water hit batter. Placing a dish between the pouring water and the springform pan helps to prevent the water from splashing on the cake.

Bake cheesecake at 300 degrees for one hour.

Turn oven down to 200 degrees and continue baking for one hour. Cake is done when firm to the touch.

When done, take a sharp knife and run it around the edge of the cheesecake to release it from the sides of the springform pan. Let it sit and cool completely. Cover with plastic wrap and place in refrigerator. Condensation may collect on the plastic wrap. Remove the wrap and replace so that the condensation does not drip onto the surface of the cake.

Nutritional Information (Fitday.com Calculations)

Option 1 – Counting ALL carbs, even sugar alcohols

Serving Size: 1/16 of Cheesecake

Calories: 309

Fat: 29

Sat. Fat: 17

Poly. Fat: 1

Mono. Fat: 8

Carb: 16

Fiber: 0

NET CARBS: 16

Protein: 9

Option 2 - Counting Carbs MINUS Fiber & Sugar Alcohols

Serving Size = 1/16 of Cheesecake

Calories: 309

Fat: 29

Sat. Fat: 17

Poly. Fat: 1

Mono. Fat:8

Carb: 5.4

Fiber: 0

NET CARBS: 5.4

Protein: 9

Personal Note:

The combination of Splenda and Erythritol together work so well that everyone I have ever made this for thinks it’s the “real thing” and has no idea it is sugar free. Erythritol is also a fantastic sweetener that typically doesn’t give gastric distress. Also, sometimes I have to bake it for fifteen minutes longer. It depends on your oven, etc.