For Labor Day Weekend, Aaron and I went to my hometown Brownwood, Texas. Now, one of my favorite things about coming home, is the food. My mom is a wonderful cook, I hope I get that gene soon, and she always comes up with the most amazing diabetes friendly recipes.
Along with steak, sausage, shrimp shish kabobs, and a broccoli and squash casserole, my mom also found and made a low carb, yummy, creamy cheesecake. It was one of my favorites, and I wanted to share the recipe with you all.
Now, the best part about this recipe is there is a lot more where that came from. It is from one of our very own WordPress bloggers, Peggy, and she has plenty of wonderful recipes I cannot wait to try out.
Below is her Lemon Cheesecake and Pecan Crust recipe:
**This is an easy cheesecake to whip up since it’s a no-bake cheesecake. When it comes to sweeteners I would recommend not putting all the sweetener in all at once and TASTING after adding all ingredients adding sweetener to taste. Everyone’s taste on sweeteners is just so highly personal. I like things much sweeter than my husband. As always, I recommend only adding sweeteners slowly and tasting, say only ½ c. of the granular (or 20 drops) and then TASTE before adding any more. Sweeteners vary; taste varies. Cheesecake is always lovely with a Raspberry Sauce or Blueberry Sauce, as shown in the linked danish recipe. This cheesecake is not suitable for Induction unless you make it without a crust.
- 2 8-oz pkgs. cream cheese, softened
- 38 drops liquid sucralose (or other sweetener to equal 1½ c. sugar)
- 1 pkt. unflavored gelatin
- lemon zest from 2 lemons
- lemon juice from 2 lemons)
- 1 tsp. vanilla
- 1 c. cream, whipped
- 1 baked, cooled Pecan Crust
Pour gelatin onto the lemon juice in a small saucepan and heat on lowest heat, stirring until dissolved. Whip cream cheese in a large bowl with sweetener until smooth. Add lemon juice, zest and vanilla. Beat until smooth and well blended. I like to use my food processor to achieve the smoothest mixture possible. In another bowl, whip the cream with an electric mixer until quite stiff (but not butter!). Fold whipped cream into cream cheese mixture. When well incorporated, pour into cooled pie crust. Chill several hours and serve.
- Makes 8 servings, each serving (filling AND crust) contains:
- 370 calories
- 2 g fat6.34 g carbs, 1.99g fiber, 4.35 NET CARBS
- 10 g protein
- 188 mg sodium
- 1 1/4 c. finely ground pecans
- 3 T. unsalted butter softened
- 3 packets Stevia or Splenda
- 1/4 c flax meal
Combine all ingredients and press into bottom of glass pie plate. Bake in 375º oven for 10 minutes to toast pecans a bit and bring out their flavor. Cool and fill as desired. If using for a cheesecake, be sure to not over brown crust before filling and finishing baking the cheesecake. Can also be used as a pie crumble topping for cheesecakes and cream pies.
- Serves 8
- Each serving has:
- 116 calories
- 98 g fat
- 36 g carbs, 1.79 g fiber, 0.63 NET CARBS
**All recipes and verbiage after the asterisk is from “Buttoni’s Low Carb Recipes” (http://buttoni.wordpress.com).