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Chocolate Coffee Pie
You only need a few bites of this heavenly dessert to appreciate its complexity of flavors. This sensational pie is composed of an intensely rich mocha filling nestled in a flaky crust and topped with coffee-flavored whipped cream -- need I say more?
12 servings
crust
1 cup high-gluten flour
1/3 cup almond flour
1-½ tablespoons Splenda
½ teaspoon coarse salt
2 tablespoons milk
½ cup canola oil
chocolate coffee filling
½ cup (1 stick) butter, at room temperature
3/4 cup Splenda
1 square (1 ounce) unsweetened chocolate, melted
1 teaspoon instant powdered coffee
2 large eggs
coffee topping
1 cup whipping cream
½ teablespoon instant powdered coffee
¼ cup Splenda
Preheat oven to 400 degrees. To make the crust, combine the gluten flour, almond flour, 1-½ tablespoons Splenda, and salt in a large bowl and blend with a fork. Add the milk and canola oil and mix until well blended. Press the dough into a 9-inch pie pan. Bake for 10 minutes.
Remove the pan from the oven and place it on a cooling rack. Cool completely.
To make the chocolate coffee filling, beat the butter in the mixing bowl of an electric mixer on medium speed until light and fluffy. Add 3/4 cup Splenda and beat for 3 minutes. Add the chocolate and 1 teaspoon instant coffee and blend well. Add 1 egg and beat for 5 minutes on high speed, scraping down the sides of the bowl with a rubber spatula as necessary. Add the remaining egg and beat for another 5 minutes. Spoon the filling into the cooled crust and smooth the top with a spatula. Refrigerate, covered, for several hours or overnight.
To make the coffee topping, combine the whipping cream, ½ tablespoon instant coffee, and ¼ cup Splenda in a chilled bowl. Whip with chilled beaters on medium speed until stiff peaks form. Spread the coffee topping over the chocolate coffee filling. Refrigerate until ready to serve.
Each serving: 12g carbs, 307 calories, 4g protein, 28g fat, 1g dietary fiber, 101mg sodium, 84mg cholesterol
THE ULTIMATE LOW-CARB DIET COOKBOOK by Donna Pliner Rodnitzky.
All comments are the author's. I personally think that this recipe's carb count could be lowered by omitting the crust, if you wish.
New York Style Cheesecake with Brazil Nut Crust
Makes 1 9-inch cake, which can be cut into 12 goodly slices
Crust:
2 cups raw Brazil nuts
4 Tbsp. unsalted butter
2 tsp. Brown Sugar Twin
pinch of cinnamon
pinch of salt
Filling:
2 1/2 lbs. cream cheese, at room temperature
pinch of salt
5 Tbsp. granular Splenda
5 Tbsp. granular Sugar Twin
1/2 cup sour cream
2 tsp. fresh lemon juice
2 tsp. pure vanilla extract
2 large egg yolks
6 large eggs
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.
If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.
Increase the oven temperature to 500°F. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.
Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center.
Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill.
Notes: A few tips on the cheesecake...
Start with the cream cheese at room temperature and only beat it until until all the packages are combined and no lumps of cheese remain. It should only take about 2 minutes. Scrape down the bowl frequently. If your mixer has a paddle attachment, it will be better than a whisk attachment because a whisk incorporates air and you don't want that to happen with a cheesecake. If you beat it for a long time to the point of frothiness, it would increase the volume and not fit in the pan. I use a regular springform, not a high-sided fancy one.
Did you start off the baking at 500 F? It's important for the initial "set" It is quite possible that your oven - as Judi pointed - out is not the correct temperature. Ovens frequently go out of whack and some ovens will be hotter or cooler in certain areas.
The texture you describe is almost right - cakey around the outside and creamy in the middle but it shouldn't be gooshy or runny. Slightly "jiggly" is right. Another wonderful kitchen tool is an instant read thermometer. Great for using on large cuts of meats and cheesecakes. With a cheesecake, the temperature in the middle should read 150 F. You don't really need one is your oven is right, but they are useful to have.
Karen
Total count with the Brazil nut crust:
Total: 7186
Fat: 701 grams Carbs: 90 grams
Fiber: 15 0 0% Protein: 175 grams
Alcohol: 3 grams
Without the crust:
Total: 5349
Fat: 515 grams Carbs: 55 grams
Fiber: 0 Protein: 135 grams
Alcohol: 3 grams
Copyright © 2000-2003, Karen Barnaby. All rights reserved.
Pumpkin Pie Cheesecake
(2) 8oz. packages of cream cheese, softened
½ cup of Splenda
2 eggs
½ teaspoon vanilla extract
½ cup canned pumpkin
½ teaspoon ground cinnamon
dash of nutmeg
dash of ground clove
Preheat oven to 400. Lightly spray pie pan (I used a springform) with Pam. Beat the softened cream cheese until smooth. Add in eggs one at a time, then add the Splenda and vanilla. Take 1 cup of the mix and spread evenly along the bottom of the pan. Gently stir in (by hand this time) the pumpkin and spices to the remaining mix. Layer the pumpkin mix on top of the plain mix. Bake for 40 minutes, and allow to cool overnight. Serving with fresh whipped cream is highly recommended.
Pumpkin Marble Cheesecake
(I made no changes at all in this except to use a 9" springform pan to
bake it in, with a pecan-meal crust in the bottom.)
1 lb cream cheese
3/4 cup heat stable sweetener, divided (I used Splenda)
3 eggs
½ cup sour cream
1 tsp. vanilla
1 cup pumpkin puree
3/4 tsp. cinnamon
¼ tsp. each ginger and nutmeg
In large bowl, beat cream cheese with ½ cup of the sweetener until fluffy. Beat in eggs, one at a time; beat in sour cream and vanilla. Remove 1-½ cups of batter and set aside. To remaining batter, blend in remaining sweetener, pumpkin, cinnamon, ginger and nutmeg; pour into pie pan with or without crust.
Using large spoon, add dollops of reserved light-colored batter; swirl together with knife. Bake in 350 F oven for about 50 minutes or until puffed and no longer shiny in center. Turn oven off; let cool in oven for 1 hour. Allow to cool completely on rack, then refrigerate for at least 1 hour before serving.
Chocolate Creme Pie
Crust (make up in advance):
2 cups walnuts -- ground in processor
2 tablespoons butter
3 packets sugar substitute -- Splenda or Equal
1 teaspoon vanilla extract
2 egg whites -- save yolks
Filling:
2 cups heavy cream
4 egg yolks
10 packets sugar substitute -- Splenda or Equal
½ cup unsweetened cocoa powder
2 tablespoons Jello sugarfree instant chocolate pudding mix
1 teaspoon chocolate extract -- optional
1 teaspoon vanilla extract
1 teaspoon glycerol -- improves texture, or glycerine (check health food store or drugstore)
Topping:
1 cup heavy cream
1 packet sugar substitute
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
To make crust:
Process walnuts to a powdery paste. Mix in a bowl with melted butter, sweetener and extract. In a separate bowl, whip egg whites to a froth. Blend in walnut mixture. Press into an oiled pie pan, forming the desired thickness. Bake at 350 for 15 minutes. Cool thoroughly before adding chocolate filling.
To make filling:
Using a heavy pan on med-low heat, warm cream, whisking in egg yolks, one at a time. Whisk in the cocoa and glycerol. Continue to whisk until mixture starts to thicken. Remove from heat, stir in extracts, sweetener and pudding mix. Allow to cool to room temperature. Run through ice cream maker. When finished, spoon onto cooled crust and freeze.
To make topping:
Whip cream, adding sweetener, extract and tarter. When pie is cold, top with whipped cream. Garnish with grated low carb chocolate and sliced strawberries.
Serves 8/carb count for the entire pie is 22gms with 5.8 g fiber
Per serving: 581 Calories (kcal); 57g Total Fat; (84% calories from fat); 13g
Protein; 11g Carbohydrate; 236mg Cholesterol; 89mg Sodium
NOTES: posted 3/5/01 by Karen M
9 g carb (12 g carb / 3 g fiber) per serving per Mastercook (not including choc. extract & glycerol)
Southern Pecan Pie
1 (9 in) low carb unbaked pie shell; deep dish &1
3 large egg; (2.5 grams)
1/8 tsp salt
1 cup splenda; (24 grams)
¼ cup nature's flavors butterscotch syrup; (splenda-sweetened)
1 tsp flour, high gluten; ( >1 gram)
½ cup zero-carb maple syrup
2 Tbsp vanilla flvr nature sweet; steel's (6 effective gram
¼ cup butter, melted
1 cup pecans; chopped or halves (7 g)
I used the zero-gram version made with ProFormix – recipe on the container. But use any low-carb/no-carb crust that's your favorite.
Preheat oven to 350 degrees. Beat eggs and salt. Mix in flour and Splenda.
Gradually add syrups (previously mixed separately in a small bowl.) Beat well. Add melted butter and pecans. Pour into Pie Shell. Add a few decorative pecan halves to the top of pie if desired (I always do.) Bake 45 minutes to an hour. Pie is done when top cracks.
Total grams in pie (assuming 0 carb crust): 41 - Cut into 8 pcs: 5.1 grams per slice. If you want to count the Steel's maltitol-based syrup as labeled, total count for pie is 59. Cut into 8 pcs: 7.4 grams.
Low-Carb Pumpkin Pie
Serving: 4
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 65 minutes
½ cup ground pecans
1 tsp heat-resistant granular sweetener (such as Splenda)
2 Tbsp butter
1 16-ounce can unsweetened pumpkin
2 tsp pumpkin pie spice (or 1 tsp cinnamon and ½ tsp each of ground ginger and nutmeg)
2 large eggs
1 cup heavy cream
2 tsp liquid saccharin
¼ cup Splenda® (optional)
Mix pecans with sweetener. Melt butter and pour in pie pan. Press pecan mixture into bottom of pie pan. Mix together all remaining ingredients and beat with mixer until very smooth. Pour over crust and bake at 350 F for 45 minutes.
Remove from oven and let cool. Serve chilled.
Crustless Pumpkin Pie
Nonstick cooking spray
1 can (15oz.) pumpkin
1 cup heavy whipping cream
3 egg whites
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 cup Splenda or to taste
Preheat oven to 400 degrees. Spray a 9-inch pie pan with cooking spray. Combine all remaining ingredients. Mix until smooth. Pour into prepared pan. Bake 15 minutes. Reduce oven temperature to 325 degrees. Bake 45 minutes longer or until a knife inserted into the center comes out clean.
Pecan Pie Crust
2 cups pecans, chopped
2 Tbsp Splenda
1/2 stick butter
1 egg white
Mix nuts with the Splenda to get it thoroughly blended. Add the butter and mix with a fork. Next, add the egg white and start mixing with your hands. Pour mixture into a pie pan and press out with your fingers. Bake at 350 degrees for 10 minutes or until the edge starts to brown. Cool completely if making a chilled pie filling. Fill and bake again if making a cooked filling.
Pumpkin Pie
Filling:
1 large can of pumpkin (canned pumpkin, not pie filling)
1.5 cups of granulated sugar substitute
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
4 eggs
1/2 cup cream
2 teaspoons guar gum
Crust:
3/4 cup of pecan halves
1/2 cup flax seed meal
1/2 cup granulated sugar substitute
1 tsp cinnamon
4 tablespoons softened butter
Preheat oven to 425 degrees. To prepare crust, process pecans in food processor until they start to resemble pecan meal. Add remaining dry ingredients, and process together until well mixed. Add butter and pulse a few times until the mixture forms into streusel-like substance. Press into well greased 9" pie pan.
To prepare filling, mix together all dry ingredients, including guar gum. Add eggs and mix together well. Add pumpkin and mix well. Slowly add cream while mixing.
Pour 1/2 of the mixture into the pie shell. Pour the other half into a greased casserole dish. (Or make two pie shells or a larger casserole dish, whatever...) Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 40 to 50 minutes, or until tip of knife inserted near center comes out clean. Remove from oven and allow to cool before cutting.
Lemony Angel Pie
Ingredients For Meringue Shell:
4 egg whites
1/4 teaspoon cream of tartar
5 Tablespoons Splenda®
Ingredients For Filling:
4 egg yolks
3 Tablespoons lemon juice*
1 tsp lemon zest (grated lemon rind)
1 cup Splenda®
3 pkts Splenda®
1 pint heavy whipping cream
Preheat oven to 275°F. Grease one Pyrex pie plate and set aside.
Beat egg whites until foamy. Add cream of tartar; then beat until whites stand in peaks. Add Splenda and beat for an additional minute or two. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10 minutes in a 275°F oven, then raise the temperature to 300° and bake for an additional 20 minutes. Remove from oven and cool while you make filling.
Beat egg yolks well. Add 1 cup Splenda, juice and lemon zest. Cook in double boiler until thickened. Cool thoroughly.
Whip whipping cream sweetened with 3 pkts Splenda. Gently fold cooled lemon mixture into whipped cream and spoon into cooled meringue pie shell. Chill thoroughly and serve.
* To reduce carbs further, no-sugar lemonade dry mix dissolved in 3 Tbsp water can be substituted for lemon juice.
Serves 8. 5 grams per serving with lemon juice; 3 grams with substitute.
Contents copyright © 1999 – 2003 Low Carb Luxury.
Beach Girl’s Coconut Cheesecake
Posted by Beachgirl at low carb friends
32 oz cream cheese at room temperature
1 cup DaVince syrup
2 tsp of coconut extract
1 tsp of lemon juice
4 eggs plus 1 egg yolk
3 Tablespoons sour cream
1 cup unsweetened coconut
With an electric mixer, combine cream cheese, sour cream, lemon juice, and syrup, at medium speed, scraping sides frequently, till no lumps. Add extract, then eggs one at a time, beating slowly, till incorporated. Fold in the coconut. Pour into a springform pan. Place on double tinfoil, and wrap pan in it, making sure it is sealed well. Place in a water bath at 300 for 1 hour, then turn to 200 for one more hour. Leave in the oven till Cool.
I use 1/2 of the recipe, including the yolk.
I put every thing in the blender, and whiz till mixed---scrape the sides though, and pour in a buttered 8x10" pyrex pan, that fits in my10x12 baking dish. I follow the rest of the directions.
This is not a satiny smooth cheese cake, but a heavier "eggy" texture cake, and I have trouble lifting this one out of the pan---but does it taste good!!!! I buy the no-name brand cream cheese at the warehouse. it has .3gms per Tablespoon, but comes in a 1kg container. I divide it up in 8 oz packages and freeze the rest--freezing does not bother it. This is the lowest carb cheese cake that I have made. You may want to put a crust under it.
Coconut Crust
Source unknown
2 cups unsweetened coconut
2 Tablespoons Splenda
1/4 cup butter melted
1 egg white beaten
Combine coconut, Splenda and melted butter. Beat the egg white till frothy, and blend( this is what keeps it together). Place in the bottom of the baking dish, and bake 350 for 10 min. Depending on the size of the pie plate, you may need to make 1 1/2 batches. For cheesecake, bake for 10 minutes; then carry on with the recipe.
Maple Pecan Pie
As close to traditional pecan pie as controlled carb baking gets, this holiday dessert was created by Miami-based Chef Greg Pryor.
Crust:
½ cup finely ground blanched almonds
¼ cup Atkins Bake Mix
3 packets sugar substitute
½ stick butter, melted
Filling:
1 ½ cups Atkins Sugar Free Pancake Syrup
4 eggs
18 packets sugar substitute
5 Tbsp butter, melted and cooled slightly
1 tsp vanilla extract
½ tsp salt
2 cups toasted pecan pieces
Heat oven to 350ºF. Mix ground almonds, bake mix, and sugar substitute in a large bowl. Stir in butter with a fork. Chill crumb mixture 20 minutes. With your fingertips press crumb mixture on bottom and sides of a 9" pie plate. Bake 7 minutes, until browned and set. Remove from oven; cool. Increase oven temperature to 375ºF.
For filling, bring Atkins syrup to a simmer in a small saucepan. Cook 10 minutes, until reduced by half. Remove from heat; cool to room temperature.
In a large bowl, whisk eggs, sugar substitute, melted butter and extract. Whisk in syrup. Add toasted pecans and combine well. Pour mixture into prepared piecrust and bake 20 minutes until edges are firm (center will be quivery). Transfer to a wire rack to cool. Pie may be refrigerated for up to 3 days. Reheat in a warm oven before serving.
Siamama's Crustless Pumpkin Pie
makes 8 servings approx 4-5 carbs each
1 3/4 c. pumpkin
2 eggs slightly beaten
8 oz cream mixed with 4 oz. water
2 tsp cinnamon
½ tsp nutmeg
6 pkts Sweet One
¼ c. Splenda
Beat eggs slightly, add pumpkin and mix. Add sweeteners and spices. Mix well. Mix creama and water and add to pumpkin mixture and mix thoroughly. Pour into 9†pie pan or something similar and bake at 450 for 15 minutes. Then reduce temp to 350 and bake an additional 45 min. or until knife inserted into center comes out clean.
Praline Cheesecake
Crust:
1 cup pecans, chopped fine (I use a mini-chopper for it)
½ stick of butter, melted
10 packs of splenda
Chop pecans and blend together with butter, adding spenda and mix thoroughly. Press into 8 or 9 inch pie pan (note, this will only cover the bottom and not up the sides, like a traditional cheesecake pan). Bake at 350 for 7 mins.
While that is baking, prepare the second part of the crust:
3 T of unsweetened cocoa (the brand at Food Lion has 0 net carbs)
1 T of olive oil
8 packs of splenda
Mix together till smooth. After baking the crust, pour the chocolate over it, and lower your oven temp to 325 degrees.
Cheesecake:
3 blocks of cream cheese (softened)
4 eggs
1 to 2 tsp of vanilla
20 packs of Splenda
Use mixer to blend until smooth. Pour into pie pan and bake at 325 for 35 to 40 mins, depending upon your individual oven temp. I always set mine for 36 mins, and it turns out wonderfully! Chill before serving.
Yummy!
Cream cheese, 6.6 carbs per block TOTAL: 19.8
Pecans, 1 cup has 16 carbs, 8 from fiber, for a net carb TOTAL: 8
depending upon your diet, you can or don't have to count the carb in
the egg, since it's a perfect carb
Total recipe: 27.8 carbs
1/8 of recipe, roughly 4 carbs per serving, but you'd never know it!
This is a compilation of about 3 different recipes using the web. I've found a fountain of recipes at: http://www.low-carb-friends.com/cgi-...ipe/recipe.cgi
Enjoy! Please let me know how you like it. My kids love it! If you are at a point in your diet where you can begin adding some more carbs, you can add in strawberries, raspberries, blackberries or blueberries for some variety. I'm also thinking of trying my hand at a key lime pie.
Holiday Tarts
Please refrigerate (or freeze) finished tarts!
Sweet Holiday Tarts
Pastry:
½ cup butter, soft
3-oz. cream cheese, soft
1 cup Chefs' Flour Blend
Blend all together in a medium bowl. Cover and chill until easy to handle
(about 20 minutes).
Using a 1-¾" mini tart pan, divide dough into 24 balls and press each ball into bottom and up sides of pan.(Note: I use the pestle from a mortar set, dipped in flour, or I can recommend ordering a Tart Tamper for $3.49 from Sugar Craft online at http://www.sugarcraft.com/catalog/pans/casta-cheese.htm)
Fill each with 1 tsp of filling (each filling recipe below makes 24 tarts). Bake all tarts at 325 for 20 to 25 minutes until fillings are set and tarts are golden.
Fillings:
Cranberry-Nut
Beat together one egg, ½ cup sweetener, 1 Tbsp melted butter, 1 tsp vanilla. Stir in ⅓ cup finely chopped fresh (or frozen) cranberries and 3 Tbsp chopped walnuts.
Pumpkin-Sour Cream
Beat together 1 egg, ½ cup canned pumpkin, ⅓cup sweetener, ¼ cup sour
cream, 1 Tbsp water, ½ tsp pumpkin pie spice.
Pecan Pie
Beat together 1 egg, â…“ cup sweetener, 1 Tbsp melted butter, 1 tsp vanilla.
Stir in â…“ cup coarsely chopped pecans.
Lemon-Coconut
Beat together 2 eggs, ½ cup sweetener, 2 Tbsp melted butter, 1 Tbsp lemon juice. Stir in ¼ cup unsweetened coconut.
Brownie-Macadamia
In a small bowl, microwave ½ cup sugar free chocolate chips and 2 Tbsp butter until melted. Remove from micro and stir in ⅓cup sweetener, 1 beaten egg, 1 tsp vanilla. Place a half of a macadamia nut in each pastry. Top with 1 rounded tsp of brownie filling.
Savory Holiday Tarts
Mini Quiche Tarts
Mix 1 beaten egg with a dash of salt and pepper, 2 Tbsp grated cheese, 3 Tbsp pre-cooked real bacon bits, 2 tsp chopped onion, 1 tsp dried parsley, 1 Tbsp cream. Divide among tarts. Finely dice one small Roma tomato, and sprinkle evenly on top of all the tarts.
Mini Pizza Tarts
Spoon ½ tsp low carb pizza sauce into each tart. Top with your favorite finely diced vegetables (onion, peppers, canned mushrooms), optional. Sprinkle with mozzarella and top each tart with one pepperoni.
Mini Cheese Ball Tarts
Bake tart shells before adding fillings; let cool in pans.
Mix 8 oz. cream cheese, softened, with 2 Tbsp each finely diced onion, diced green pepper, and 1 tsp Worcestershire sauce. Add 1 cup finely diced No-Sugar-Added cooked ham. Pipe from a large-sized, star-tipped pastry bag into each baked tart shell. (You can also drop small spoonfuls into shells). Decorate with tiny wedges of unpeeled cucumber and tiny wedges of grape tomatoes.
Lemon Cream Tart with Pecan Crust
Recipe shared and created by Rani Merens
Serving Size: 8
CRUST:
1 cup pecans -- finely chopped
â…“ cup Atkins bake mix -- or soy flour
â…“ cup ground almonds
½ cup melted butter
LEMON CREAM FILLING:
3 large egg yolks
2 large eggs
¾ cup Splenda® -- see note
2 tsp grated lemon rind
â…“ cup lemon juice
â…“ cup butter
½ cup cream -- whipped stiff
Crust
Mix all ingredients. Press into the bottom & up the sides of an ungreased 9" tart pan with a removable bottom. Mixture is quite wet like cake batter so use fingers to push up sides of pan. Bake at 350F for 25-30 minutes or until golden brown. Cool completely, then chill for at least an hour.
Lemon Filling
In a heat proof bowl over simmering water {or double boiler}, whisk together the yolks, eggs, sweetener, peel & juice. Cook, whisking often for about 12 minutes or until thickened to consistency of pudding. Remove from heat; stir in butter until melted. Pour into a clean bowl; place plastic wrap directly on top of pudding, cool & then chill for 1 hour. {Can be stored in the fridge for up to one week.} Whip the ½ cup cream then fold into the chilled lemon filling. Spoon into the chilled crust; remove sides of pan by pushing up from the bottom.
Make sure you have the bottom of the pan sitting on the palm of your hand or place it on a wide mouth jar to remove the sides. If desired, garnish each slice with additional whipped cream.
-10 servings @5.5 minus 1 gr. fiber= 4.5 carbs each slice
-8 servings @ 6.8 minus 1.2 gr. fiber= 5.6 carbs per slice
• For those who prefer a sweeter filling use 1 cup Splenda®: carb count for 10: 5.1 carbs, for 8: 6.4 carbs.
• Lime juice & peel may be substituted for the lemon.
Per Serving: 369 Calories; 38g Fat (88.7% calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 191mg Cholesterol; 218mg Sodium.
Easy Coconut Pie
4 eggs
½ stick butter, softened
¼ tsp salt
½ tsp baking powder
2 cups heavy cream
¾ cup unsweetened coconut
¾ cup Splenda®
Place all ingredients in blender and blend. Pour into large BUTTERED pie plate. Bake at 350 degrees for 1 hour. Cool and refrigerate overnight, so that the pie sets up well. Serve with whipped cream.
Low Carbohydrate Key Lime Pie
from Debbie Cusick
1 package sugar-free lime Jello (or, sub. lime Kool-Aid + gelatin + Sweetener)
2 Tbsp key lime juice (optional)
â…“ cup boiling water
â…“ cup cold water
2 8-oz packages cream cheese, softened
½ cup heavy cream
1 package sweetener (e.g. Equal or Sweet' 'N' Low) or 1-2 tsp Splenda®
1 tsp coconut extract
1 cup pecans, ground
1 Tbsp butter
Melt butter in a small bowl. Add ground nuts, sweetener and half the Coconut extract. Pour all unto the bottom of a pie pan except for 2 Tbsp. A clear glass pan is pretty. Spread all over bottom of pan and put in fridge to chill. In a small bowl whip the heavy cream until peaks form. Set aside.
While it is being whipped you can bring water to boil. Mix the Jello with â…“ cup boiling water until the gelatin has dissolved. Then add cold water and stir. When gelatin is dissolved add the key lime juice if desired. For the next step I have found you need a big bowl with HIGH sides. Slowly add in the cream cheese (I add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed. After all cream cheese is added, put in the remaining coconut extract and beat at high speed until smooth. Then using low speed blend in the whipped cream. Using spatula, scrape into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for at least 2 hours so jello can set. Entire recipe has 44g carbohydrates and 10g fiber and should serve 6-8.
Killer Cheesecake Bars
Crust:
1/3 cup softened butter
1/3 cup AS (I used ½ Splenda and ½ Erythritol)
1 cup almond meal
½ cup chopped pecans or walnuts
1 Tbs. Molasses (opt. - but worth the flavor for the few carbs)
Topping:
8 oz. Softened cream cheese
¼ cup AS
1 egg
2 Tbs. Cream
1 Tbs. Lemon juice (I add a splash of extract, also)
½ tsp. Vanilla extract
Combine crust ingredients and press into 8 x 8 or 9 x 9 pan lined with Reynold's Release Foil. Bake at 350 for 15 - 20 minutes. It should be lightly golden brown. While the crust is baking, mix together the topping: Combine Cream cheese with AS - then add the remaining ingredients and pour onto baked crust. Bake for 10 - 15 minutes at 350. When it comes out of the oven, I pour a little Atkins Raspberry Syrup on top. Chill then cut to serve.
Here is a "Tried 'n True" recipe that is to die for. Don't know where it came from but I've "tweaked" it, which I guess makes it my "own". I've never figured out the carbs, but I don't think it's too many. This is one of the desserts that I ALWAYS get rave review on! If you make it, you won't be disappointed. I suppose, you could press the crust into a Springform pan and do a "regular" cheesecake. I cut this into 9 squares and then across into triangles - makes a nice arrangement on a plate.
Strawberry Margarita Squares or Pie
(from Barbo's Low-carb site )
¾ cup boiling water
1 package sugar free gelatin powder -- strawberry
1 tsp lime zest -- grated
½ cup lime juice
2 cups whipping cream
1 cup Splenda®
2 cups strawberries -- slightly crushed
Crust
â…” cup cold butter -- cubed
â…” cup Atkins Bake Mix
1â…“ cups ground almonds
½ tsp baking powder
⅛ cup Splenda®
Prepare crust as if making a pastry or cookie crust, press into the bottom of a 9"x 13" well greased pan {grease bottom only.} Bake at 350 for about 12-15 minutes or until a golden brown. Remove from oven, cool well before topping with the filling.
Filling:
Put the gelatin powder into a bowl; pour the boiling water over it & stir until dissolved. Stir in lime peel & lime juice. Refrigerate for one hour or until very thick but not set. Beat the gelatin mixture with electric mixer on high speed for about 4 minutes or until thick & fluffy. Place in fridge. Beat the whipping cream & Splenda® on high speed until stiff. Fold the whipped cream & crushed strawberries into the gelatin mixture. Pour on to the baked & cooled crust, chill for at least 3 hours or until set. If desired, garnish with whipped cream & strawberries. Store in the fridge.
18 servings @ 5.8 minus 1.4 gr. fiber= 4.4 carbs & 5 gr. protein per square.
Black bottomed Mockahlua Cheesecake
Crust:
1 ½ cups almonds
¼ cup vanilla whey protein powder
¼ cup butter, melted
You'll have to make yourself some Mockahlua before you can make this. What better incentive could you have? Preheat oven to 350F. Using a food processor with the S-blade in place, grind the almonds fine. Add the protein powder, and pulse two or three times to blend. Add the butter, and pulse 2-3 more times. Turn into a springform pan that has been sprayed with non-stick cooking spray. Press firmly and evenly into bottom of pan, and just far enough up at the sides to cover the seam at the bottom of the pan. Bake for 10-12 minutes, or until lightly golden. Cool.
Black bottom Layer:
3 sugar free dark chocolate bars, about 1.5 ounces each
¼ cup heavy cream
Over lowest possible heat melt the chocolate bars if you have a heat diffuser or a double boiler, use it; chocolate burns easily. When chocolate is melted, stir in cream, blending well. Pour over crust, and spread evenly.
Mockahlua Filling:
Preheat oven to 325 (or let it cool off to 325!)
3 8 ounce packages cream cheese, softened
3/4 cup Splenda
3/4 cup sour cream
1 Tbsp vanilla
4 eggs
â…“ cup Mockahlua
In large bowl, using electric mixer, beat the cream cheese until smooth, scraping down the sides of the bowl often. Next beat in the Splenda and the sour cream, and mix well. Beat in the vanilla, and then the eggs, one by one, beating until very smooth and creamy. Finally, beat in the Mockahlua, and mix well. Pour into the crust you've already coated with chocolate. Place in oven, and on the oven rack below or on the floor of the oven place a pie pan of water. Bake for 1 hour. Cool in pan on wire rack. Chill well before serving.
Cheesecake, Italian Ricotta
1 ½ cup walnuts; finely-ground or pecans
2 Tbsp butter; melted
½ tsp cinnamon
---- FILLING ----
2 pounds ricotta cheese, whole milk
4 ounces cream cheese; softened
4 large eggs
1 ½ cup Splenda®, bulk
3 Tbsp Atkins Bake Mix
1 Tbsp vanilla extract
2 tsp lemon rind; grated
Baking in a water bath gives this cheesecake a creamy texture and ensures even cooking. Simply place a large roasting pan in the center rack of the oven, put the cheesecake pan in the center and fill with enough hot water to come at least halfway up the sides of the pan.
Heat oven to 350 degrees. Line the outside of an 8-inch spring form pan with a double layer of aluminum foil. Combine crust ingredients; pat onto bottom and sides of pan. Bake 10 to 12 minutes until golden; cool on wire rack.
In a food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, bake mix, extract and lemon rind. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
Bake cheesecake in a water bath 1 hour until puffed and golden and a toothpick inserted 1-inch from center comes out clean. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate until well chilled.
This recipe yields 10 servings.
Carbohydrates: 9 grams Net Carbs: 8 grams Fiber: 1 grams
Protein: 18 grams Fat: 27.5 grams Calories: 349
Per Serving: 248 Calories; 20g Fat (72.3% calories from fat); 13g Protein; 4g Carbohydrate; trace Dietary Fiber; 139mg Cholesterol; 156mg Sodium.
Contributor: http://atkinscenter.com
Pecan Upside-down Cheesecake
2 - 8 oz pkgs of cream cheese (16 carbs)
2 eggs
10 packets of Splenda® (5 carbs)
1 dropper full of liquid stevia
1 tsp maple flavor
Mix together till fluffy. Spray dish with oil. Pour ½ cup maple syrup (sucalose type) into bottom of baking dish. Layer in some pecan halves and pour cream cheese mixture over it. Bake at 350 for 40 min and turn over onto a plate when cool.
Coconut Chocolate Cheesecake
Serves: 12 Carbohydrates Per Serving: 5.8 Preparation Time: 40 minutes
1 cup unsweetened coconut
6 T Splenda® granular
3 T Butter, melted
2 Squares (2ounces) Unsweetened baking chocolate
2 T Butter
16 ounces Cream cheese softened
2 cup Splenda® granular
¼ t Salt
5 Large eggs
1â…“ cup unsweetened coconut
1 cup Sour cream
4 T Splenda®
2 T Brandy
Combine coconut, Splenda® and butter. Press onto bottom of 9†springform pan. Bake at 350 F degrees for 8 to 10 minutes. Melt chocolate and butter over low heat stirring until smooth. Combine cream cheese, Splenda®, and salt, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut. Pour over crust. Bake at 350 F degrees 55 to 60 minutes or until just set in center.
Combine sour cream, Splenda®, and brandy. Spread mixture over cheesecake.
Bake at 300 F degrees for 5 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill overnight.
Serving Suggestions: Garnish with low carb chocolate shavings and additional unsweetened coconut.
Low Carb Cheesecake
Butter for the pan
2 pounds cream cheese, at room temperature
1⅓ cups Splenda®
4 large eggs, at room temperature
1 Tbsp heavy cream
1 tsp pure vanilla extract
Preheat the oven to 350o F. Butter a 9-inch springform pan and set aside.
Using an electric mixer beat the cream cheese well on medium speed until it's absolutely smooth. Slowly beat in the sweetener. Add the eggs, one at a time, and beat well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
Pour the cheesecake into the prepared pan and smooth the top. Bake for 10 minutes. Turn the heat down to 275o F and bake for 1 hour, or until the edges are lightly brown. Turn off the oven.
Run a knife around the edge of the pan and return the pan to the oven to cool slowly. Don't worry if the center of the cheesecake looks a little soft; it will firm up in the oven.
Cover the cooled cheesecake with plastic wrap and refrigerate overnight. To serve, run a knife around the edges of the pan again and remove the sides of the pan.
Makes 12 servings. Per serving Protein: 8.2 g Fat: 28 g Carbohydrate: 4 g
Rich and Creamy Mascarpone Cheesecake
16 ounces softened cream cheese
16 ounces mascarpone cheese
½ cup heavy cream
4 eggs (room temp.)
2 tsp vanilla extract (or more)
1 ¼ cups Splenda® (more or less to taste)
Preheat oven to 350. Beat the cream cheese with Splenda® until fluffy. Add the mascarpone cheese and beat until well combined. Add the eggs one at a time, beating after each addition. Add the vanilla, and cream and beat until fully combined.
Pour in a ‘pammed’ spring form pan & put in a water bath. Bake for 15 minutes. Turn the oven down to 225 and bake 1 hour 30 min. (Do not open the oven for the first 80 min.) The cake should be firm around the outside, but the center could be a little wiggly still. Chill in the pan uncovered overnight.
I've been using the mini spring form pans, that way each one is a different flavor. If you use mini muffin pans cut down the time to 40 min. or less depending on your oven. I also swirl Walden Farms chocolate syrup through mine to make them "marble".
Sugar-free Microwave Cheesecake
Crust:
¼ cup butter (4 Tbsp or half of a stick)
1 cup crushed nuts (or part nuts, part crushed All-Bran Extra Fiber cereal)
2 Tbsp Splenda® or 3 packets sweetener
Filling:
1 pound (2 8 oz packages) cream cheese
1 cup Splenda® or 24 packets sweetener
¼ tsp salt
â…“ cup cream
4 eggs
1 tsp vanilla
2 Tbsp lemon juice (optional, )
Topping: either 1 cup sour cream or 2 cups fresh berries
Put butter in microwave baking dish and microwave at High for 45 to 60 seconds until butter melts. Stir in nut/cereal crumbs and sweetener. Mix well and press evenly in bottom of dish. Microwave at High for 1½ minutes. Place cream cheese in medium mixing bowl. Microwave at 50% (medium) power for 1 minute or until soft. Add sweetener, salt and cream. Beat at medium speed of electric mixer until blended. Beat in eggs, vanilla and lemon juice. Microwave at High for 4 to 7 minutes or until very hot (be careful or you'll end up cooking it in the mixing bowl). Stir and pour over crust.
Microwave cheesecake at 50% (Medium) power for 7 to 15 minutes, until almost set in center. Cool slightly and spread with desired topping. Refrigerate at least 8 hours before serving
Key Lime Cheesecake Soufflé
12 ounces cream cheese, softened
5 packets Splenda®
1 tsp Key Lime juice
1 cup heavy cream
½ cup fresh strawberries
Combine cream cheese, Splenda® and lime juice in a bowl and mix well.
Beat the heavy cream in a bowl until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Transfer mixture to large glass bowl and chill covered for at least 25 minutes. Serve topped with quartered strawberries
German Chocolate Cheesecake Bars
Crust:
1 cup pecans crushed fine
½ cup Atkins baking mix
½ cup Splenda®
½ cup butter
Combine ingredients to make curst and press into 10 X 15-inch pan.
Filling:
Three, 8-ounce packages cream cheese
1 cup heavy cream
1 cup Splenda®
3 eggs
2 bars unsweetened chocolate bars melted
1 tsp vanilla
Cream cheese until fluffy, slowly add the heavy cream and sugar and eggs. Add remaining ingredients and spread over crust. Bake at 350-degrees for 30 minutes or until set. Cool.
Topping:
1 cup heavy cream
½ cup Splenda®
3 egg yolks
1 can chopped pecans
1 cup unsweetened coconut
1 tsp vanilla
Cook cream and egg yolks over medium heat for eight to ten minutes, until thick and bubbly. Stir in coconut, pecans and vanilla. Cool for ten minutes and stir in sugar, then spread over cooled cheesecake. Refrigerate.
20 servings at 5.47 carbohydrates per serving
From FitnessandFreebies.com
Erika's Cheesecake
2 8 ounce blocks Cream Cheese, softened
16 packets of Equal or Splenda®
1 cup Sour Cream
1.5 Tbsp Vanilla Extract (can use lemon or almond extract, but not as much)
3 eggs
Preheat oven to about 335 degrees (ovens vary, can go up to 350). Fill 9x13 pan with an inch or 2 of water. Spray 8x6 glass pan with Pam. Place glass pan in water pan. Water should come up about ½ on the glass. Add all to blender. Blend until well mixed and liquefied. Pour into glass pan. Place in oven for 1 hour. After hour, shut oven, leaving cheesecake in oven for 1 more hour. Remove and cool. Refrigerate. Makes about 8 portions. Can top with Whipped Cream.
Linda’s No-bake Cherry Cheesecake
Two 8-oz packages of cream cheese, softened
One 15-oz jar Mexican table cream (crema mexicana)
¼ cup lemon juice
3/4 cup Splenda granules
1/8 cup Da Vinci syrup (Almond, Caramel or Vanilla are nice)
Beat softened cream cheese and Mexican cream with mixer until smooth. Add lemon juice and mix. Blend in Splenda and SF syrup, adding more if mixture isn't sweet enough for your taste.
Place mixture in an almond flour pastry shell that has been pre-cooked and chill until set. Serve with SF Lucky Leaf cherry pie topping (Splenda-sweetened; available at Walmart or Albertson's).
Posted by Ophelia to Low Carb Luxury Forum
Linda’s Almond Flour Pie Crust
Melt 1 cube butter and mix with 2 cups almond flour. Add a pinch of salt. If desired, add 1T. Splenda.
Press mixture into a pie tin – not too thick, but enough so that the pie tin doesn’t show through (add more butter or flour to make more pliable—you might have to experiment with the amount of ingredients).
Bake at 400 degrees for 5 min. Then cover pie edge with aluminium foil and bake for 3-10 more minutes, until shell is brown on the bottom.
Notes: No-bake cheesecake--like the kind on the Eagle Brand condensed milk label--are a family tradition chez nous.
I tried making one about a month ago using the sweetened condensed milk substitute on the LCL site, but it came out all runny. This time, I made mine with sour cream instead and it came out pretty good, but DM made one using Mexican cream and it was to DIE for!! Plus, it's so easy, it's not even funny. Mexican cream is a thick cream probably similar in consistency to British double cream. It is a little runnier than sour cream and isn't sour, of course, but you could probably use sour cream and it would turn out just fine. The Mexican cream is SO thick and luscious, though, it is worth trying to find some.
Posted by Ophelia to Low Carb Luxury Forum
Per Serving (assuming
: 745 Calories; 70g Fat (81.3% calories from fat); 18g Protein; 18g Carbohydrate; 6g Dietary Fiber; 117mg Cholesterol; 313mg Sodium. The cherry topping would add 7g carbs for each serving.
1/3 cup of "no sugar added" Lucky Leaf cherry filling is 7carbs, 0 fiber. One can = 56 grams of carbs.
Chocolate Coffee Pie
You only need a few bites of this heavenly dessert to appreciate its complexity of flavors. This sensational pie is composed of an intensely rich mocha filling nestled in a flaky crust and topped with coffee-flavored whipped cream -- need I say more?
12 servings
crust
1 cup high-gluten flour
1/3 cup almond flour
1-½ tablespoons Splenda
½ teaspoon coarse salt
2 tablespoons milk
½ cup canola oil
chocolate coffee filling
½ cup (1 stick) butter, at room temperature
3/4 cup Splenda
1 square (1 ounce) unsweetened chocolate, melted
1 teaspoon instant powdered coffee
2 large eggs
coffee topping
1 cup whipping cream
½ teablespoon instant powdered coffee
¼ cup Splenda
Preheat oven to 400 degrees. To make the crust, combine the gluten flour, almond flour, 1-½ tablespoons Splenda, and salt in a large bowl and blend with a fork. Add the milk and canola oil and mix until well blended. Press the dough into a 9-inch pie pan. Bake for 10 minutes.
Remove the pan from the oven and place it on a cooling rack. Cool completely.
To make the chocolate coffee filling, beat the butter in the mixing bowl of an electric mixer on medium speed until light and fluffy. Add 3/4 cup Splenda and beat for 3 minutes. Add the chocolate and 1 teaspoon instant coffee and blend well. Add 1 egg and beat for 5 minutes on high speed, scraping down the sides of the bowl with a rubber spatula as necessary. Add the remaining egg and beat for another 5 minutes. Spoon the filling into the cooled crust and smooth the top with a spatula. Refrigerate, covered, for several hours or overnight.
To make the coffee topping, combine the whipping cream, ½ tablespoon instant coffee, and ¼ cup Splenda in a chilled bowl. Whip with chilled beaters on medium speed until stiff peaks form. Spread the coffee topping over the chocolate coffee filling. Refrigerate until ready to serve.
Each serving: 12g carbs, 307 calories, 4g protein, 28g fat, 1g dietary fiber, 101mg sodium, 84mg cholesterol
THE ULTIMATE LOW-CARB DIET COOKBOOK by Donna Pliner Rodnitzky.
All comments are the author's. I personally think that this recipe's carb count could be lowered by omitting the crust, if you wish.
New York Style Cheesecake with Brazil Nut Crust
Makes 1 9-inch cake, which can be cut into 12 goodly slices
Crust:
2 cups raw Brazil nuts
4 Tbsp. unsalted butter
2 tsp. Brown Sugar Twin
pinch of cinnamon
pinch of salt
Filling:
2 1/2 lbs. cream cheese, at room temperature
pinch of salt
5 Tbsp. granular Splenda
5 Tbsp. granular Sugar Twin
1/2 cup sour cream
2 tsp. fresh lemon juice
2 tsp. pure vanilla extract
2 large egg yolks
6 large eggs
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.
If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.
Increase the oven temperature to 500°F. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.
Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center.
Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill.
Notes: A few tips on the cheesecake...
Start with the cream cheese at room temperature and only beat it until until all the packages are combined and no lumps of cheese remain. It should only take about 2 minutes. Scrape down the bowl frequently. If your mixer has a paddle attachment, it will be better than a whisk attachment because a whisk incorporates air and you don't want that to happen with a cheesecake. If you beat it for a long time to the point of frothiness, it would increase the volume and not fit in the pan. I use a regular springform, not a high-sided fancy one.
Did you start off the baking at 500 F? It's important for the initial "set" It is quite possible that your oven - as Judi pointed - out is not the correct temperature. Ovens frequently go out of whack and some ovens will be hotter or cooler in certain areas.
The texture you describe is almost right - cakey around the outside and creamy in the middle but it shouldn't be gooshy or runny. Slightly "jiggly" is right. Another wonderful kitchen tool is an instant read thermometer. Great for using on large cuts of meats and cheesecakes. With a cheesecake, the temperature in the middle should read 150 F. You don't really need one is your oven is right, but they are useful to have.
Karen
Total count with the Brazil nut crust:
Total: 7186
Fat: 701 grams Carbs: 90 grams
Fiber: 15 0 0% Protein: 175 grams
Alcohol: 3 grams
Without the crust:
Total: 5349
Fat: 515 grams Carbs: 55 grams
Fiber: 0 Protein: 135 grams
Alcohol: 3 grams
Copyright © 2000-2003, Karen Barnaby. All rights reserved.
Pumpkin Pie Cheesecake
(2) 8oz. packages of cream cheese, softened
½ cup of Splenda
2 eggs
½ teaspoon vanilla extract
½ cup canned pumpkin
½ teaspoon ground cinnamon
dash of nutmeg
dash of ground clove
Preheat oven to 400. Lightly spray pie pan (I used a springform) with Pam. Beat the softened cream cheese until smooth. Add in eggs one at a time, then add the Splenda and vanilla. Take 1 cup of the mix and spread evenly along the bottom of the pan. Gently stir in (by hand this time) the pumpkin and spices to the remaining mix. Layer the pumpkin mix on top of the plain mix. Bake for 40 minutes, and allow to cool overnight. Serving with fresh whipped cream is highly recommended.
Pumpkin Marble Cheesecake
(I made no changes at all in this except to use a 9" springform pan to
bake it in, with a pecan-meal crust in the bottom.)
1 lb cream cheese
3/4 cup heat stable sweetener, divided (I used Splenda)
3 eggs
½ cup sour cream
1 tsp. vanilla
1 cup pumpkin puree
3/4 tsp. cinnamon
¼ tsp. each ginger and nutmeg
In large bowl, beat cream cheese with ½ cup of the sweetener until fluffy. Beat in eggs, one at a time; beat in sour cream and vanilla. Remove 1-½ cups of batter and set aside. To remaining batter, blend in remaining sweetener, pumpkin, cinnamon, ginger and nutmeg; pour into pie pan with or without crust.
Using large spoon, add dollops of reserved light-colored batter; swirl together with knife. Bake in 350 F oven for about 50 minutes or until puffed and no longer shiny in center. Turn oven off; let cool in oven for 1 hour. Allow to cool completely on rack, then refrigerate for at least 1 hour before serving.
Chocolate Creme Pie
Crust (make up in advance):
2 cups walnuts -- ground in processor
2 tablespoons butter
3 packets sugar substitute -- Splenda or Equal
1 teaspoon vanilla extract
2 egg whites -- save yolks
Filling:
2 cups heavy cream
4 egg yolks
10 packets sugar substitute -- Splenda or Equal
½ cup unsweetened cocoa powder
2 tablespoons Jello sugarfree instant chocolate pudding mix
1 teaspoon chocolate extract -- optional
1 teaspoon vanilla extract
1 teaspoon glycerol -- improves texture, or glycerine (check health food store or drugstore)
Topping:
1 cup heavy cream
1 packet sugar substitute
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
To make crust:
Process walnuts to a powdery paste. Mix in a bowl with melted butter, sweetener and extract. In a separate bowl, whip egg whites to a froth. Blend in walnut mixture. Press into an oiled pie pan, forming the desired thickness. Bake at 350 for 15 minutes. Cool thoroughly before adding chocolate filling.
To make filling:
Using a heavy pan on med-low heat, warm cream, whisking in egg yolks, one at a time. Whisk in the cocoa and glycerol. Continue to whisk until mixture starts to thicken. Remove from heat, stir in extracts, sweetener and pudding mix. Allow to cool to room temperature. Run through ice cream maker. When finished, spoon onto cooled crust and freeze.
To make topping:
Whip cream, adding sweetener, extract and tarter. When pie is cold, top with whipped cream. Garnish with grated low carb chocolate and sliced strawberries.
Serves 8/carb count for the entire pie is 22gms with 5.8 g fiber
Per serving: 581 Calories (kcal); 57g Total Fat; (84% calories from fat); 13g
Protein; 11g Carbohydrate; 236mg Cholesterol; 89mg Sodium
NOTES: posted 3/5/01 by Karen M
9 g carb (12 g carb / 3 g fiber) per serving per Mastercook (not including choc. extract & glycerol)
Southern Pecan Pie
1 (9 in) low carb unbaked pie shell; deep dish &1
3 large egg; (2.5 grams)
1/8 tsp salt
1 cup splenda; (24 grams)
¼ cup nature's flavors butterscotch syrup; (splenda-sweetened)
1 tsp flour, high gluten; ( >1 gram)
½ cup zero-carb maple syrup
2 Tbsp vanilla flvr nature sweet; steel's (6 effective gram
¼ cup butter, melted
1 cup pecans; chopped or halves (7 g)
I used the zero-gram version made with ProFormix – recipe on the container. But use any low-carb/no-carb crust that's your favorite.
Preheat oven to 350 degrees. Beat eggs and salt. Mix in flour and Splenda.
Gradually add syrups (previously mixed separately in a small bowl.) Beat well. Add melted butter and pecans. Pour into Pie Shell. Add a few decorative pecan halves to the top of pie if desired (I always do.) Bake 45 minutes to an hour. Pie is done when top cracks.
Total grams in pie (assuming 0 carb crust): 41 - Cut into 8 pcs: 5.1 grams per slice. If you want to count the Steel's maltitol-based syrup as labeled, total count for pie is 59. Cut into 8 pcs: 7.4 grams.
Low-Carb Pumpkin Pie
Serving: 4
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 65 minutes
½ cup ground pecans
1 tsp heat-resistant granular sweetener (such as Splenda)
2 Tbsp butter
1 16-ounce can unsweetened pumpkin
2 tsp pumpkin pie spice (or 1 tsp cinnamon and ½ tsp each of ground ginger and nutmeg)
2 large eggs
1 cup heavy cream
2 tsp liquid saccharin
¼ cup Splenda® (optional)
Mix pecans with sweetener. Melt butter and pour in pie pan. Press pecan mixture into bottom of pie pan. Mix together all remaining ingredients and beat with mixer until very smooth. Pour over crust and bake at 350 F for 45 minutes.
Remove from oven and let cool. Serve chilled.
Crustless Pumpkin Pie
Nonstick cooking spray
1 can (15oz.) pumpkin
1 cup heavy whipping cream
3 egg whites
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 cup Splenda or to taste
Preheat oven to 400 degrees. Spray a 9-inch pie pan with cooking spray. Combine all remaining ingredients. Mix until smooth. Pour into prepared pan. Bake 15 minutes. Reduce oven temperature to 325 degrees. Bake 45 minutes longer or until a knife inserted into the center comes out clean.
Pecan Pie Crust
2 cups pecans, chopped
2 Tbsp Splenda
1/2 stick butter
1 egg white
Mix nuts with the Splenda to get it thoroughly blended. Add the butter and mix with a fork. Next, add the egg white and start mixing with your hands. Pour mixture into a pie pan and press out with your fingers. Bake at 350 degrees for 10 minutes or until the edge starts to brown. Cool completely if making a chilled pie filling. Fill and bake again if making a cooked filling.
Pumpkin Pie
Filling:
1 large can of pumpkin (canned pumpkin, not pie filling)
1.5 cups of granulated sugar substitute
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
4 eggs
1/2 cup cream
2 teaspoons guar gum
Crust:
3/4 cup of pecan halves
1/2 cup flax seed meal
1/2 cup granulated sugar substitute
1 tsp cinnamon
4 tablespoons softened butter
Preheat oven to 425 degrees. To prepare crust, process pecans in food processor until they start to resemble pecan meal. Add remaining dry ingredients, and process together until well mixed. Add butter and pulse a few times until the mixture forms into streusel-like substance. Press into well greased 9" pie pan.
To prepare filling, mix together all dry ingredients, including guar gum. Add eggs and mix together well. Add pumpkin and mix well. Slowly add cream while mixing.
Pour 1/2 of the mixture into the pie shell. Pour the other half into a greased casserole dish. (Or make two pie shells or a larger casserole dish, whatever...) Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 40 to 50 minutes, or until tip of knife inserted near center comes out clean. Remove from oven and allow to cool before cutting.
Lemony Angel Pie
Ingredients For Meringue Shell:
4 egg whites
1/4 teaspoon cream of tartar
5 Tablespoons Splenda®
Ingredients For Filling:
4 egg yolks
3 Tablespoons lemon juice*
1 tsp lemon zest (grated lemon rind)
1 cup Splenda®
3 pkts Splenda®
1 pint heavy whipping cream
Preheat oven to 275°F. Grease one Pyrex pie plate and set aside.
Beat egg whites until foamy. Add cream of tartar; then beat until whites stand in peaks. Add Splenda and beat for an additional minute or two. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10 minutes in a 275°F oven, then raise the temperature to 300° and bake for an additional 20 minutes. Remove from oven and cool while you make filling.
Beat egg yolks well. Add 1 cup Splenda, juice and lemon zest. Cook in double boiler until thickened. Cool thoroughly.
Whip whipping cream sweetened with 3 pkts Splenda. Gently fold cooled lemon mixture into whipped cream and spoon into cooled meringue pie shell. Chill thoroughly and serve.
* To reduce carbs further, no-sugar lemonade dry mix dissolved in 3 Tbsp water can be substituted for lemon juice.
Serves 8. 5 grams per serving with lemon juice; 3 grams with substitute.
Contents copyright © 1999 – 2003 Low Carb Luxury.
Beach Girl’s Coconut Cheesecake
Posted by Beachgirl at low carb friends
32 oz cream cheese at room temperature
1 cup DaVince syrup
2 tsp of coconut extract
1 tsp of lemon juice
4 eggs plus 1 egg yolk
3 Tablespoons sour cream
1 cup unsweetened coconut
With an electric mixer, combine cream cheese, sour cream, lemon juice, and syrup, at medium speed, scraping sides frequently, till no lumps. Add extract, then eggs one at a time, beating slowly, till incorporated. Fold in the coconut. Pour into a springform pan. Place on double tinfoil, and wrap pan in it, making sure it is sealed well. Place in a water bath at 300 for 1 hour, then turn to 200 for one more hour. Leave in the oven till Cool.
I use 1/2 of the recipe, including the yolk.
I put every thing in the blender, and whiz till mixed---scrape the sides though, and pour in a buttered 8x10" pyrex pan, that fits in my10x12 baking dish. I follow the rest of the directions.
This is not a satiny smooth cheese cake, but a heavier "eggy" texture cake, and I have trouble lifting this one out of the pan---but does it taste good!!!! I buy the no-name brand cream cheese at the warehouse. it has .3gms per Tablespoon, but comes in a 1kg container. I divide it up in 8 oz packages and freeze the rest--freezing does not bother it. This is the lowest carb cheese cake that I have made. You may want to put a crust under it.
Coconut Crust
Source unknown
2 cups unsweetened coconut
2 Tablespoons Splenda
1/4 cup butter melted
1 egg white beaten
Combine coconut, Splenda and melted butter. Beat the egg white till frothy, and blend( this is what keeps it together). Place in the bottom of the baking dish, and bake 350 for 10 min. Depending on the size of the pie plate, you may need to make 1 1/2 batches. For cheesecake, bake for 10 minutes; then carry on with the recipe.
Maple Pecan Pie
As close to traditional pecan pie as controlled carb baking gets, this holiday dessert was created by Miami-based Chef Greg Pryor.
Crust:
½ cup finely ground blanched almonds
¼ cup Atkins Bake Mix
3 packets sugar substitute
½ stick butter, melted
Filling:
1 ½ cups Atkins Sugar Free Pancake Syrup
4 eggs
18 packets sugar substitute
5 Tbsp butter, melted and cooled slightly
1 tsp vanilla extract
½ tsp salt
2 cups toasted pecan pieces
Heat oven to 350ºF. Mix ground almonds, bake mix, and sugar substitute in a large bowl. Stir in butter with a fork. Chill crumb mixture 20 minutes. With your fingertips press crumb mixture on bottom and sides of a 9" pie plate. Bake 7 minutes, until browned and set. Remove from oven; cool. Increase oven temperature to 375ºF.
For filling, bring Atkins syrup to a simmer in a small saucepan. Cook 10 minutes, until reduced by half. Remove from heat; cool to room temperature.
In a large bowl, whisk eggs, sugar substitute, melted butter and extract. Whisk in syrup. Add toasted pecans and combine well. Pour mixture into prepared piecrust and bake 20 minutes until edges are firm (center will be quivery). Transfer to a wire rack to cool. Pie may be refrigerated for up to 3 days. Reheat in a warm oven before serving.
Siamama's Crustless Pumpkin Pie
makes 8 servings approx 4-5 carbs each
1 3/4 c. pumpkin
2 eggs slightly beaten
8 oz cream mixed with 4 oz. water
2 tsp cinnamon
½ tsp nutmeg
6 pkts Sweet One
¼ c. Splenda
Beat eggs slightly, add pumpkin and mix. Add sweeteners and spices. Mix well. Mix creama and water and add to pumpkin mixture and mix thoroughly. Pour into 9†pie pan or something similar and bake at 450 for 15 minutes. Then reduce temp to 350 and bake an additional 45 min. or until knife inserted into center comes out clean.
Praline Cheesecake
Crust:
1 cup pecans, chopped fine (I use a mini-chopper for it)
½ stick of butter, melted
10 packs of splenda
Chop pecans and blend together with butter, adding spenda and mix thoroughly. Press into 8 or 9 inch pie pan (note, this will only cover the bottom and not up the sides, like a traditional cheesecake pan). Bake at 350 for 7 mins.
While that is baking, prepare the second part of the crust:
3 T of unsweetened cocoa (the brand at Food Lion has 0 net carbs)
1 T of olive oil
8 packs of splenda
Mix together till smooth. After baking the crust, pour the chocolate over it, and lower your oven temp to 325 degrees.
Cheesecake:
3 blocks of cream cheese (softened)
4 eggs
1 to 2 tsp of vanilla
20 packs of Splenda
Use mixer to blend until smooth. Pour into pie pan and bake at 325 for 35 to 40 mins, depending upon your individual oven temp. I always set mine for 36 mins, and it turns out wonderfully! Chill before serving.
Yummy!
Cream cheese, 6.6 carbs per block TOTAL: 19.8
Pecans, 1 cup has 16 carbs, 8 from fiber, for a net carb TOTAL: 8
depending upon your diet, you can or don't have to count the carb in
the egg, since it's a perfect carb
Total recipe: 27.8 carbs
1/8 of recipe, roughly 4 carbs per serving, but you'd never know it!
This is a compilation of about 3 different recipes using the web. I've found a fountain of recipes at: http://www.low-carb-friends.com/cgi-...ipe/recipe.cgi
Enjoy! Please let me know how you like it. My kids love it! If you are at a point in your diet where you can begin adding some more carbs, you can add in strawberries, raspberries, blackberries or blueberries for some variety. I'm also thinking of trying my hand at a key lime pie.
Holiday Tarts
Please refrigerate (or freeze) finished tarts!
Sweet Holiday Tarts
Pastry:
½ cup butter, soft
3-oz. cream cheese, soft
1 cup Chefs' Flour Blend
Blend all together in a medium bowl. Cover and chill until easy to handle
(about 20 minutes).
Using a 1-¾" mini tart pan, divide dough into 24 balls and press each ball into bottom and up sides of pan.(Note: I use the pestle from a mortar set, dipped in flour, or I can recommend ordering a Tart Tamper for $3.49 from Sugar Craft online at http://www.sugarcraft.com/catalog/pans/casta-cheese.htm)
Fill each with 1 tsp of filling (each filling recipe below makes 24 tarts). Bake all tarts at 325 for 20 to 25 minutes until fillings are set and tarts are golden.
Fillings:
Cranberry-Nut
Beat together one egg, ½ cup sweetener, 1 Tbsp melted butter, 1 tsp vanilla. Stir in ⅓ cup finely chopped fresh (or frozen) cranberries and 3 Tbsp chopped walnuts.
Pumpkin-Sour Cream
Beat together 1 egg, ½ cup canned pumpkin, ⅓cup sweetener, ¼ cup sour
cream, 1 Tbsp water, ½ tsp pumpkin pie spice.
Pecan Pie
Beat together 1 egg, â…“ cup sweetener, 1 Tbsp melted butter, 1 tsp vanilla.
Stir in â…“ cup coarsely chopped pecans.
Lemon-Coconut
Beat together 2 eggs, ½ cup sweetener, 2 Tbsp melted butter, 1 Tbsp lemon juice. Stir in ¼ cup unsweetened coconut.
Brownie-Macadamia
In a small bowl, microwave ½ cup sugar free chocolate chips and 2 Tbsp butter until melted. Remove from micro and stir in ⅓cup sweetener, 1 beaten egg, 1 tsp vanilla. Place a half of a macadamia nut in each pastry. Top with 1 rounded tsp of brownie filling.
Savory Holiday Tarts
Mini Quiche Tarts
Mix 1 beaten egg with a dash of salt and pepper, 2 Tbsp grated cheese, 3 Tbsp pre-cooked real bacon bits, 2 tsp chopped onion, 1 tsp dried parsley, 1 Tbsp cream. Divide among tarts. Finely dice one small Roma tomato, and sprinkle evenly on top of all the tarts.
Mini Pizza Tarts
Spoon ½ tsp low carb pizza sauce into each tart. Top with your favorite finely diced vegetables (onion, peppers, canned mushrooms), optional. Sprinkle with mozzarella and top each tart with one pepperoni.
Mini Cheese Ball Tarts
Bake tart shells before adding fillings; let cool in pans.
Mix 8 oz. cream cheese, softened, with 2 Tbsp each finely diced onion, diced green pepper, and 1 tsp Worcestershire sauce. Add 1 cup finely diced No-Sugar-Added cooked ham. Pipe from a large-sized, star-tipped pastry bag into each baked tart shell. (You can also drop small spoonfuls into shells). Decorate with tiny wedges of unpeeled cucumber and tiny wedges of grape tomatoes.
Lemon Cream Tart with Pecan Crust
Recipe shared and created by Rani Merens
Serving Size: 8
CRUST:
1 cup pecans -- finely chopped
â…“ cup Atkins bake mix -- or soy flour
â…“ cup ground almonds
½ cup melted butter
LEMON CREAM FILLING:
3 large egg yolks
2 large eggs
¾ cup Splenda® -- see note
2 tsp grated lemon rind
â…“ cup lemon juice
â…“ cup butter
½ cup cream -- whipped stiff
Crust
Mix all ingredients. Press into the bottom & up the sides of an ungreased 9" tart pan with a removable bottom. Mixture is quite wet like cake batter so use fingers to push up sides of pan. Bake at 350F for 25-30 minutes or until golden brown. Cool completely, then chill for at least an hour.
Lemon Filling
In a heat proof bowl over simmering water {or double boiler}, whisk together the yolks, eggs, sweetener, peel & juice. Cook, whisking often for about 12 minutes or until thickened to consistency of pudding. Remove from heat; stir in butter until melted. Pour into a clean bowl; place plastic wrap directly on top of pudding, cool & then chill for 1 hour. {Can be stored in the fridge for up to one week.} Whip the ½ cup cream then fold into the chilled lemon filling. Spoon into the chilled crust; remove sides of pan by pushing up from the bottom.
Make sure you have the bottom of the pan sitting on the palm of your hand or place it on a wide mouth jar to remove the sides. If desired, garnish each slice with additional whipped cream.
-10 servings @5.5 minus 1 gr. fiber= 4.5 carbs each slice
-8 servings @ 6.8 minus 1.2 gr. fiber= 5.6 carbs per slice
• For those who prefer a sweeter filling use 1 cup Splenda®: carb count for 10: 5.1 carbs, for 8: 6.4 carbs.
• Lime juice & peel may be substituted for the lemon.
Per Serving: 369 Calories; 38g Fat (88.7% calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 191mg Cholesterol; 218mg Sodium.
Easy Coconut Pie
4 eggs
½ stick butter, softened
¼ tsp salt
½ tsp baking powder
2 cups heavy cream
¾ cup unsweetened coconut
¾ cup Splenda®
Place all ingredients in blender and blend. Pour into large BUTTERED pie plate. Bake at 350 degrees for 1 hour. Cool and refrigerate overnight, so that the pie sets up well. Serve with whipped cream.
Low Carbohydrate Key Lime Pie
from Debbie Cusick
1 package sugar-free lime Jello (or, sub. lime Kool-Aid + gelatin + Sweetener)
2 Tbsp key lime juice (optional)
â…“ cup boiling water
â…“ cup cold water
2 8-oz packages cream cheese, softened
½ cup heavy cream
1 package sweetener (e.g. Equal or Sweet' 'N' Low) or 1-2 tsp Splenda®
1 tsp coconut extract
1 cup pecans, ground
1 Tbsp butter
Melt butter in a small bowl. Add ground nuts, sweetener and half the Coconut extract. Pour all unto the bottom of a pie pan except for 2 Tbsp. A clear glass pan is pretty. Spread all over bottom of pan and put in fridge to chill. In a small bowl whip the heavy cream until peaks form. Set aside.
While it is being whipped you can bring water to boil. Mix the Jello with â…“ cup boiling water until the gelatin has dissolved. Then add cold water and stir. When gelatin is dissolved add the key lime juice if desired. For the next step I have found you need a big bowl with HIGH sides. Slowly add in the cream cheese (I add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed. After all cream cheese is added, put in the remaining coconut extract and beat at high speed until smooth. Then using low speed blend in the whipped cream. Using spatula, scrape into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for at least 2 hours so jello can set. Entire recipe has 44g carbohydrates and 10g fiber and should serve 6-8.
Killer Cheesecake Bars
Crust:
1/3 cup softened butter
1/3 cup AS (I used ½ Splenda and ½ Erythritol)
1 cup almond meal
½ cup chopped pecans or walnuts
1 Tbs. Molasses (opt. - but worth the flavor for the few carbs)
Topping:
8 oz. Softened cream cheese
¼ cup AS
1 egg
2 Tbs. Cream
1 Tbs. Lemon juice (I add a splash of extract, also)
½ tsp. Vanilla extract
Combine crust ingredients and press into 8 x 8 or 9 x 9 pan lined with Reynold's Release Foil. Bake at 350 for 15 - 20 minutes. It should be lightly golden brown. While the crust is baking, mix together the topping: Combine Cream cheese with AS - then add the remaining ingredients and pour onto baked crust. Bake for 10 - 15 minutes at 350. When it comes out of the oven, I pour a little Atkins Raspberry Syrup on top. Chill then cut to serve.
Here is a "Tried 'n True" recipe that is to die for. Don't know where it came from but I've "tweaked" it, which I guess makes it my "own". I've never figured out the carbs, but I don't think it's too many. This is one of the desserts that I ALWAYS get rave review on! If you make it, you won't be disappointed. I suppose, you could press the crust into a Springform pan and do a "regular" cheesecake. I cut this into 9 squares and then across into triangles - makes a nice arrangement on a plate.
Strawberry Margarita Squares or Pie
(from Barbo's Low-carb site )
¾ cup boiling water
1 package sugar free gelatin powder -- strawberry
1 tsp lime zest -- grated
½ cup lime juice
2 cups whipping cream
1 cup Splenda®
2 cups strawberries -- slightly crushed
Crust
â…” cup cold butter -- cubed
â…” cup Atkins Bake Mix
1â…“ cups ground almonds
½ tsp baking powder
⅛ cup Splenda®
Prepare crust as if making a pastry or cookie crust, press into the bottom of a 9"x 13" well greased pan {grease bottom only.} Bake at 350 for about 12-15 minutes or until a golden brown. Remove from oven, cool well before topping with the filling.
Filling:
Put the gelatin powder into a bowl; pour the boiling water over it & stir until dissolved. Stir in lime peel & lime juice. Refrigerate for one hour or until very thick but not set. Beat the gelatin mixture with electric mixer on high speed for about 4 minutes or until thick & fluffy. Place in fridge. Beat the whipping cream & Splenda® on high speed until stiff. Fold the whipped cream & crushed strawberries into the gelatin mixture. Pour on to the baked & cooled crust, chill for at least 3 hours or until set. If desired, garnish with whipped cream & strawberries. Store in the fridge.
18 servings @ 5.8 minus 1.4 gr. fiber= 4.4 carbs & 5 gr. protein per square.
Black bottomed Mockahlua Cheesecake
Crust:
1 ½ cups almonds
¼ cup vanilla whey protein powder
¼ cup butter, melted
You'll have to make yourself some Mockahlua before you can make this. What better incentive could you have? Preheat oven to 350F. Using a food processor with the S-blade in place, grind the almonds fine. Add the protein powder, and pulse two or three times to blend. Add the butter, and pulse 2-3 more times. Turn into a springform pan that has been sprayed with non-stick cooking spray. Press firmly and evenly into bottom of pan, and just far enough up at the sides to cover the seam at the bottom of the pan. Bake for 10-12 minutes, or until lightly golden. Cool.
Black bottom Layer:
3 sugar free dark chocolate bars, about 1.5 ounces each
¼ cup heavy cream
Over lowest possible heat melt the chocolate bars if you have a heat diffuser or a double boiler, use it; chocolate burns easily. When chocolate is melted, stir in cream, blending well. Pour over crust, and spread evenly.
Mockahlua Filling:
Preheat oven to 325 (or let it cool off to 325!)
3 8 ounce packages cream cheese, softened
3/4 cup Splenda
3/4 cup sour cream
1 Tbsp vanilla
4 eggs
â…“ cup Mockahlua
In large bowl, using electric mixer, beat the cream cheese until smooth, scraping down the sides of the bowl often. Next beat in the Splenda and the sour cream, and mix well. Beat in the vanilla, and then the eggs, one by one, beating until very smooth and creamy. Finally, beat in the Mockahlua, and mix well. Pour into the crust you've already coated with chocolate. Place in oven, and on the oven rack below or on the floor of the oven place a pie pan of water. Bake for 1 hour. Cool in pan on wire rack. Chill well before serving.
Cheesecake, Italian Ricotta
1 ½ cup walnuts; finely-ground or pecans
2 Tbsp butter; melted
½ tsp cinnamon
---- FILLING ----
2 pounds ricotta cheese, whole milk
4 ounces cream cheese; softened
4 large eggs
1 ½ cup Splenda®, bulk
3 Tbsp Atkins Bake Mix
1 Tbsp vanilla extract
2 tsp lemon rind; grated
Baking in a water bath gives this cheesecake a creamy texture and ensures even cooking. Simply place a large roasting pan in the center rack of the oven, put the cheesecake pan in the center and fill with enough hot water to come at least halfway up the sides of the pan.
Heat oven to 350 degrees. Line the outside of an 8-inch spring form pan with a double layer of aluminum foil. Combine crust ingredients; pat onto bottom and sides of pan. Bake 10 to 12 minutes until golden; cool on wire rack.
In a food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, bake mix, extract and lemon rind. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
Bake cheesecake in a water bath 1 hour until puffed and golden and a toothpick inserted 1-inch from center comes out clean. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate until well chilled.
This recipe yields 10 servings.
Carbohydrates: 9 grams Net Carbs: 8 grams Fiber: 1 grams
Protein: 18 grams Fat: 27.5 grams Calories: 349
Per Serving: 248 Calories; 20g Fat (72.3% calories from fat); 13g Protein; 4g Carbohydrate; trace Dietary Fiber; 139mg Cholesterol; 156mg Sodium.
Contributor: http://atkinscenter.com
Pecan Upside-down Cheesecake
2 - 8 oz pkgs of cream cheese (16 carbs)
2 eggs
10 packets of Splenda® (5 carbs)
1 dropper full of liquid stevia
1 tsp maple flavor
Mix together till fluffy. Spray dish with oil. Pour ½ cup maple syrup (sucalose type) into bottom of baking dish. Layer in some pecan halves and pour cream cheese mixture over it. Bake at 350 for 40 min and turn over onto a plate when cool.
Coconut Chocolate Cheesecake
Serves: 12 Carbohydrates Per Serving: 5.8 Preparation Time: 40 minutes
1 cup unsweetened coconut
6 T Splenda® granular
3 T Butter, melted
2 Squares (2ounces) Unsweetened baking chocolate
2 T Butter
16 ounces Cream cheese softened
2 cup Splenda® granular
¼ t Salt
5 Large eggs
1â…“ cup unsweetened coconut
1 cup Sour cream
4 T Splenda®
2 T Brandy
Combine coconut, Splenda® and butter. Press onto bottom of 9†springform pan. Bake at 350 F degrees for 8 to 10 minutes. Melt chocolate and butter over low heat stirring until smooth. Combine cream cheese, Splenda®, and salt, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut. Pour over crust. Bake at 350 F degrees 55 to 60 minutes or until just set in center.
Combine sour cream, Splenda®, and brandy. Spread mixture over cheesecake.
Bake at 300 F degrees for 5 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill overnight.
Serving Suggestions: Garnish with low carb chocolate shavings and additional unsweetened coconut.
Low Carb Cheesecake
Butter for the pan
2 pounds cream cheese, at room temperature
1⅓ cups Splenda®
4 large eggs, at room temperature
1 Tbsp heavy cream
1 tsp pure vanilla extract
Preheat the oven to 350o F. Butter a 9-inch springform pan and set aside.
Using an electric mixer beat the cream cheese well on medium speed until it's absolutely smooth. Slowly beat in the sweetener. Add the eggs, one at a time, and beat well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
Pour the cheesecake into the prepared pan and smooth the top. Bake for 10 minutes. Turn the heat down to 275o F and bake for 1 hour, or until the edges are lightly brown. Turn off the oven.
Run a knife around the edge of the pan and return the pan to the oven to cool slowly. Don't worry if the center of the cheesecake looks a little soft; it will firm up in the oven.
Cover the cooled cheesecake with plastic wrap and refrigerate overnight. To serve, run a knife around the edges of the pan again and remove the sides of the pan.
Makes 12 servings. Per serving Protein: 8.2 g Fat: 28 g Carbohydrate: 4 g
Rich and Creamy Mascarpone Cheesecake
16 ounces softened cream cheese
16 ounces mascarpone cheese
½ cup heavy cream
4 eggs (room temp.)
2 tsp vanilla extract (or more)
1 ¼ cups Splenda® (more or less to taste)
Preheat oven to 350. Beat the cream cheese with Splenda® until fluffy. Add the mascarpone cheese and beat until well combined. Add the eggs one at a time, beating after each addition. Add the vanilla, and cream and beat until fully combined.
Pour in a ‘pammed’ spring form pan & put in a water bath. Bake for 15 minutes. Turn the oven down to 225 and bake 1 hour 30 min. (Do not open the oven for the first 80 min.) The cake should be firm around the outside, but the center could be a little wiggly still. Chill in the pan uncovered overnight.
I've been using the mini spring form pans, that way each one is a different flavor. If you use mini muffin pans cut down the time to 40 min. or less depending on your oven. I also swirl Walden Farms chocolate syrup through mine to make them "marble".
Sugar-free Microwave Cheesecake
Crust:
¼ cup butter (4 Tbsp or half of a stick)
1 cup crushed nuts (or part nuts, part crushed All-Bran Extra Fiber cereal)
2 Tbsp Splenda® or 3 packets sweetener
Filling:
1 pound (2 8 oz packages) cream cheese
1 cup Splenda® or 24 packets sweetener
¼ tsp salt
â…“ cup cream
4 eggs
1 tsp vanilla
2 Tbsp lemon juice (optional, )
Topping: either 1 cup sour cream or 2 cups fresh berries
Put butter in microwave baking dish and microwave at High for 45 to 60 seconds until butter melts. Stir in nut/cereal crumbs and sweetener. Mix well and press evenly in bottom of dish. Microwave at High for 1½ minutes. Place cream cheese in medium mixing bowl. Microwave at 50% (medium) power for 1 minute or until soft. Add sweetener, salt and cream. Beat at medium speed of electric mixer until blended. Beat in eggs, vanilla and lemon juice. Microwave at High for 4 to 7 minutes or until very hot (be careful or you'll end up cooking it in the mixing bowl). Stir and pour over crust.
Microwave cheesecake at 50% (Medium) power for 7 to 15 minutes, until almost set in center. Cool slightly and spread with desired topping. Refrigerate at least 8 hours before serving
Key Lime Cheesecake Soufflé
12 ounces cream cheese, softened
5 packets Splenda®
1 tsp Key Lime juice
1 cup heavy cream
½ cup fresh strawberries
Combine cream cheese, Splenda® and lime juice in a bowl and mix well.
Beat the heavy cream in a bowl until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Transfer mixture to large glass bowl and chill covered for at least 25 minutes. Serve topped with quartered strawberries
German Chocolate Cheesecake Bars
Crust:
1 cup pecans crushed fine
½ cup Atkins baking mix
½ cup Splenda®
½ cup butter
Combine ingredients to make curst and press into 10 X 15-inch pan.
Filling:
Three, 8-ounce packages cream cheese
1 cup heavy cream
1 cup Splenda®
3 eggs
2 bars unsweetened chocolate bars melted
1 tsp vanilla
Cream cheese until fluffy, slowly add the heavy cream and sugar and eggs. Add remaining ingredients and spread over crust. Bake at 350-degrees for 30 minutes or until set. Cool.
Topping:
1 cup heavy cream
½ cup Splenda®
3 egg yolks
1 can chopped pecans
1 cup unsweetened coconut
1 tsp vanilla
Cook cream and egg yolks over medium heat for eight to ten minutes, until thick and bubbly. Stir in coconut, pecans and vanilla. Cool for ten minutes and stir in sugar, then spread over cooled cheesecake. Refrigerate.
20 servings at 5.47 carbohydrates per serving
From FitnessandFreebies.com
Erika's Cheesecake
2 8 ounce blocks Cream Cheese, softened
16 packets of Equal or Splenda®
1 cup Sour Cream
1.5 Tbsp Vanilla Extract (can use lemon or almond extract, but not as much)
3 eggs
Preheat oven to about 335 degrees (ovens vary, can go up to 350). Fill 9x13 pan with an inch or 2 of water. Spray 8x6 glass pan with Pam. Place glass pan in water pan. Water should come up about ½ on the glass. Add all to blender. Blend until well mixed and liquefied. Pour into glass pan. Place in oven for 1 hour. After hour, shut oven, leaving cheesecake in oven for 1 more hour. Remove and cool. Refrigerate. Makes about 8 portions. Can top with Whipped Cream.
Linda’s No-bake Cherry Cheesecake
Two 8-oz packages of cream cheese, softened
One 15-oz jar Mexican table cream (crema mexicana)
¼ cup lemon juice
3/4 cup Splenda granules
1/8 cup Da Vinci syrup (Almond, Caramel or Vanilla are nice)
Beat softened cream cheese and Mexican cream with mixer until smooth. Add lemon juice and mix. Blend in Splenda and SF syrup, adding more if mixture isn't sweet enough for your taste.
Place mixture in an almond flour pastry shell that has been pre-cooked and chill until set. Serve with SF Lucky Leaf cherry pie topping (Splenda-sweetened; available at Walmart or Albertson's).
Posted by Ophelia to Low Carb Luxury Forum
Linda’s Almond Flour Pie Crust
Melt 1 cube butter and mix with 2 cups almond flour. Add a pinch of salt. If desired, add 1T. Splenda.
Press mixture into a pie tin – not too thick, but enough so that the pie tin doesn’t show through (add more butter or flour to make more pliable—you might have to experiment with the amount of ingredients).
Bake at 400 degrees for 5 min. Then cover pie edge with aluminium foil and bake for 3-10 more minutes, until shell is brown on the bottom.
Notes: No-bake cheesecake--like the kind on the Eagle Brand condensed milk label--are a family tradition chez nous.
I tried making one about a month ago using the sweetened condensed milk substitute on the LCL site, but it came out all runny. This time, I made mine with sour cream instead and it came out pretty good, but DM made one using Mexican cream and it was to DIE for!! Plus, it's so easy, it's not even funny. Mexican cream is a thick cream probably similar in consistency to British double cream. It is a little runnier than sour cream and isn't sour, of course, but you could probably use sour cream and it would turn out just fine. The Mexican cream is SO thick and luscious, though, it is worth trying to find some.
Posted by Ophelia to Low Carb Luxury Forum
Per Serving (assuming
: 745 Calories; 70g Fat (81.3% calories from fat); 18g Protein; 18g Carbohydrate; 6g Dietary Fiber; 117mg Cholesterol; 313mg Sodium. The cherry topping would add 7g carbs for each serving. 1/3 cup of "no sugar added" Lucky Leaf cherry filling is 7carbs, 0 fiber. One can = 56 grams of carbs.
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