Jeri Kay's World

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I was being adventurous in the kitchen and baked up this Low Carb Cheesecake.

(Combination of recipes from low carb friends and healthy endulgences)

CRUST – Melt 3 Tablespoons Butter, and stir in 1 tbsp.  gran. Splenda and 1 tbsp powdered erythritol. Combine with 1 Cup Almond Flour and 2 tbsp sifted oat flour or ground up oatmeal.  Spread crust mixture in greased preferred baking dish. (I used a deep pie plate this time). Bake at 350 degrees for about 15 minutes or until golden brown around edges. Let cool.


FILLING – Mix  ¼ cup gran splenda, ¼ cup powdered erythritol,1/8 tsp. stevia,  1 Egg, and 1 Teaspoon Vanilla and ¾ cup sour cream. Mix together 1 8 oz. package of cream cheese and. 1 tbsp. melted butter until smooth. Add to other ingredients until combined and smooth.  Spread filling unto crust and bake for 35 minutes. I did not use water bath.


Let cool on counter before covering and putting in refrigerator.  Tastes great after being in fridge over night.


Took out of oven at 7:45.

Ate a piece around 8:30 pm. It was so so.

Covered and put in fridge around 9:30.

Ate another piece around 9 AM. Delicious!


Now I’ve also added a Strawberry Sauce that Cleo posted on her blog. YUM!


Written by jerimartinez5011

April 9, 2010 at 3:00 pm

Posted in low carb cooking

One Response

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  1. […] These are delicious! I made my recipe posted HERE. […]

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