1/2 cup greek nonfat plain yogurt
1/2 no sugar added mixed berries
splenda

Not sure of the counts, is a bit higher in carbs but definitely doable.

Low-Carb Crustless Cheesecake

• 24 ounces Cream Cheese (room temperature)
• 8 ounces Sour Cream
• 3 Eggs
• 20 packets Splenda (or sweetener of choice)
• 1 tbsp Extract of choice (vanilla, almond, lemon, peppermint)


Pre-heat oven to 375.

Mix cream cheese in bowl until smooth. Add sour cream. Add one egg at a time. Add sweetener and extract and mix until smooth.

Spray pie pan with PAM until completely covered and pour in cheesecake mixture. Place pie pan in larger pan and fill with water covering half of pan.

Bake for 40-45 minutes. Let cool to room temperature then put in refrigerator over night to stiffen.

Serves 8. Per serving: 362 calories, 6 carbs, 38 g fat, 9 g protein, 5 g sugar

I made these this morning and they were great. The recipe actually made 12 regular sized muffins and 12 mini muffins. I had to increased the baking time to about 33 minutes total. I think with a little cream cheese frosting these would be more like cupcakes

LOW CARB PUMPKIN MUFFINS
Makes 12 muffins

Ingredients: 

2 cups almond flour 

2 teaspoons baking powder 

1/4 teaspoon salt

2/3 cup sugar substitute 

1 teaspoon ground cinnamon 

1/2 teaspoon ground clove 

1/2 teaspoon freshly grated nutmeg 

1/8 teaspoon ground ginger 

1/2 cup (1 stick) unsalted butter, melted 

4 eggs 

1 (12-ounce) can pure pumpkin (not pumpkin pie filling) 

1/4 cup heavy cream

Directions: 

1. Preheat oven to 350 degrees F. and coat a 12-cup muffin pan with cooking spray.
2. In a medium-sized bowl, whisk together almond flour, baking powder, salt, sugar substitute, cinnamon, clove, nutmeg, and ginger.
3. In a large bowl, beat butter, eggs, pumpkin, and cream until smooth. Mix dry ingredients into wet ingredients until well blended. Do not overmix.
4. Spoon batter into prepared muffin pan, filling each cup about half-full. Bake for 15 to 20 minutes or until golden brown. Remove muffins from oven and let cool on a wire rack.

Serving: 1 regular sized muffin or 2 mini muffins
Calories 160 / Net carbs 3 / Protein 5

I made these this morning and they were great. The recipe actually made 12 regular sized muffins and 12 mini muffins. I had to increased the baking time to about 33 minutes total. I think with a little cream cheese frosting these would be more like cupcakes

LOW CARB PUMPKIN MUFFINS
Makes 12 muffins

Ingredients: 

2 cups almond flour 

2 teaspoons baking powder 

1/4 teaspoon salt

2/3 cup sugar substitute 

1 teaspoon ground cinnamon 

1/2 teaspoon ground clove 

1/2 teaspoon freshly grated nutmeg 

1/8 teaspoon ground ginger 

1/2 cup (1 stick) unsalted butter, melted 

4 eggs 

1 (12-ounce) can pure pumpkin (not pumpkin pie filling) 

1/4 cup heavy cream

Directions: 

1. Preheat oven to 350 degrees F. and coat a 12-cup muffin pan with cooking spray.
2. In a medium-sized bowl, whisk together almond flour, baking powder, salt, sugar substitute, cinnamon, clove, nutmeg, and ginger.
3. In a large bowl, beat butter, eggs, pumpkin, and cream until smooth. Mix dry ingredients into wet ingredients until well blended. Do not overmix.
4. Spoon batter into prepared muffin pan, filling each cup about half-full. Bake for 15 to 20 minutes or until golden brown. Remove muffins from oven and let cool on a wire rack.

Serving: 1 regular sized muffin or 2 mini muffins
Calories 160 / Net carbs 3 / Protein 5

Definitely trying this when I locate some almond flour! My grocery store doesn't carry it, I'll have to look around.

Definitely trying this when I locate some almond flour! My grocery store doesn't carry it, I'll have to look around.

You can find almond flour at a lot of different health food stores (Whole Foods, Earth Fare, Trader Joes, etc), but its also online! I buy stuff from nutsinbulk.com, and they have great prices and bulk discounts!

bump

bump

Banana Cream Cheesecake

Crust
20 2 1/2 inch square graham crackers
4 tablespoons (1/4 cup) diet margarine, melted

Filling
3 8-oz packages fat-free cream cheese, softened
6 packets Splenda (or your favorite reduced calorie sugar substitute)
2 tablespoons cornstarch
3 eggs
4 bananas, 2 mashed and 2 sliced
1/2 cup fate-free half and half
2 teaspoons vanilla extract

1 8 oz container Cool Whip Lite


1. To make crust, place the graham crackers in a blender; pulse until finely crushed. Add the margarine and process with pulses until thoroughly combined. Press mixture into the bottom of a 10-inch springform pan; refrigerate.

2. Preheat oven to 350 degrees F

3. To make filling, beat the cream cheese in a large bowl with an electric mixer at medium speed until creamy. Add the sweetener and cornstarch and beat until well blended. Add the eggs, one at a time, and continue beating.

4. Mix in the mashed bananas, half and half, and vanilla extract until incorporated.

5. Pour the cream cheese mixture into the chilled crust.

6. Place the pan on a cookie sheet and back for 15 minutes. Reduce the oven temperature to 200 degrees F and continue baking for 1 hour and 15 minutes or until the center is almost set.

7. Lossen the edges of the cheesecake; let cool completely on a wire rack before removing the rim of the pan. Refrigerate, uncovered for 6 hours. Allow cheesecake to stand at room temperature for 15 minutes before serving.

8. Top each slice of cheesecake with dollops of Cool Whip and the sliced bananas.


Serves 8

Calories: 285; Fat: 8.63 grams; Protein: 17.16 grams; Carbs: 3.15 grams; Dietary Fiber: .9 grams

THANK U FOR THE RECIPE! i NEED A THANKSGIVING LOW CARBS RECIPE. i HAVE ALREADY LOST 53LBS AND DO NOT WANT TO GAIN BACK THOSE LBS.