Ingredients for Lite Almond Cheesecake Lower Carb
- Graham Cracker Crumbs
- 1 ½ cups almond flour
- Splenda Granular
- Butter
- Reduced Fat Cream Cheese
- Almond Extract
- Vanilla Extract
- 3 large eggs
- Fat Free Half And Half
- Flour
- Light Sour Cream
- No Sugar Added Cherry Pie Filling
- Amaretto
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How to Make Lite Almond Cheesecake Lower Carb
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a food processor, combine almond flour, Splenda, and salt. Pulse until combined.
- Beat cream cheese until smooth. Gradually add Splenda, beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Pour the cream cheese mixture into the prepared crust.
- Bake for 75 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
41g
Fat
59g
Carbs
6g
