I absolutely love cheesecake, and I’m sure you do too. That’s why i wanted to share with you guys a great low crab cheesecake recipe that taste great, and best if all - it doesn’t ruin your diet. In my opinion this is the best low carb cheesecake recipe out there. You can alter this recipe as you like.
This particular low carb cheesecake recipe requires Splenda, as it substitutes the regular sugar. Splenda is my top choice for low carb sweeteners, but you can pick any brand you like.

Low Carb Cheeseckae: Basic

• 3/4 cup almond flour nuts
• 1 1/4 cups Splenda
• 1/4 cup butter
• 2/3 cup nuts

Using your bare hands, mix together as good as possible and then put it into a base of a 10″ pan covering the bottom evenly.

Low Carb Cheesecake: Filling

• 24oz of cream
• 1 tsp vanilla
• 1 1/4 cups Splenda
• 3 eggs
• 1 cup of whipping cream

Mix together the cream cheese and Splenda in a medium size bowl - until you see it get creamy. Add 1 egg at a time, while at the same time continuing to beat the mixture to your desired consistency. Now, mix the remaining ingredients and pour the low carb cheesecake filling into the 10″ pan.

Bake for 1 hour (depending on your oven) at 350 deg F. After that, turn off the heat and leave in the oven with door closed for about 30 minutes.

Run a small knife around the edge of the cheesecake and leave to cool off. Then refrigerate for a further hour. Yeah i know, its a long process, but trust me it all pays off at the end.

Finally, now you can eat you delicious cheesecake.