Splenda D Cheesecake Sugar Free Low Carb
Indulge in the creamy decadence of this Splenda D Cheesecake, a sugar-free, low-carb dessert that’s as satisfying as it is guilt-free. Perfect for those following a keto lifestyle or simply looking to enjoy a healthier sweet treat, this recipe combines a buttery almond flour crust with a luscious cream cheese filling sweetened with Splenda. The subtle hint of vanilla and optional touch of fresh lemon juice elevate the flavor profile, making each bite a delightful balance of richness and freshness. With just 20 minutes of prep time and no added sugar, this cheesecake is not only easy to make but also ideal for diabetics, low-carb followers, or anyone seeking a no-fuss dessert for special occasions or everyday indulgence. Serve it chilled for the ultimate creamy, dreamy bite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Butter, melted
- 2 tablespoons Splenda (granulated, suitable for baking)
- 16 ounces Cream cheese, softened
- 0.75 cup Splenda (granulated, suitable for baking)
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 0.5 cup Heavy cream
- 1 tablespoon Fresh lemon juice (optional)
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with butter or a nonstick spray.
In a medium bowl, combine the almond flour, melted butter, and 2 tablespoons of Splenda. Mix until the texture resembles wet sand.
Press the almond flour mixture firmly and evenly into the bottom of the prepared springform pan to create the crust. Bake the crust for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add 3/4 cup of Splenda and the vanilla extract, and continue mixing until well combined.
Add the eggs, one at a time, beating well after each addition to ensure smoothness.
Pour in the heavy cream and, if desired, the lemon juice. Mix until everything is fully incorporated and the batter is smooth.
Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
Place the springform pan onto a baking sheet to catch any potential drips. Bake in the preheated oven for 45 to 55 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracks.
Afterward, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely.
Run a knife around the edges of the pan before carefully releasing the springform. Slice into 12 pieces and serve chilled. Enjoy!
Nutrition Facts
Calories |
3550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.9 g | 426% | |
| Saturated Fat | 158.4 g | 792% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1304 mg | 435% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 22.3 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 860 mg | 66% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
