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    low carb, high protein, zero sugar cheesecake

    Posts: 9,834 Member
    edited September 2024 in Recipes
    Layne & Isabel's Low-Carb Cheesecake Masterpiece


    Ingredients:
    2 lbs no fat cream cheese
    4 whole large eggs
    1 tsp vanilla extract
    1 tablespoon cinnamon
    4 oz (1/2 cup) low carb no fat milk
    1 cup cooking splenda (sucralose)
    Directions:
    Preheat oven to 350 degrees
    Using No Fat cooking spray, spray 9" pie pan
    Mix ingredients together using an electric blender in a large bowl
    Pour mix into pre-greased pan

    Heat at 350 degrees for 40-50 minutes
    Remove from oven and place in refrigerator

    You must let this sit at least 4-5 hours in the fridge if you want a decent cheesecake.

    Macronutrient Totals (per slice):
    Protein: 20g
    Carbohydrates: 6g
    Fat: 2.25g
    Chocolate or vanilla protein powder can be added to the mix for flavor and more protein if desired.

    If one desires a softer cheesecake, then use 1 lb of light ricotta cheese and 1 lb of fat free cream cheese instead of 2 lbs fat free cream cheese. This changes the totals per slice.

    Macronutrient Totals (per slice):
    Protein: 17g
    Carbohydrates: 5g
    Fat: 4.5g

    From Layne Norton http://www.bodybuilding.com/fun/par42.htm

    When I made it I actually ended up with 12 slices (and I added 150g blueberries) so macros were:
    101 cals
    Protein: 12g
    Carb: 6g
    Fat: 3g
    (and I stuffed up and used 1 egg and 3 whites, need to double up on whites if you use them I believe)

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    Replies

    • Posts: 4,519 Member
      Bump, sounds great.
    • Posts: 27
      Bump! This sounds delicious :)
    • Posts: 130
      Bump! Excited to try. :D
    • Posts: 107
      I just made a cheesecake kind of like this today! Instead of the milk I used sour cream. Its got a weird texture though I might try this recipe next time.
    • Posts: 811 Member
      Nom sounds awesome! Project for the weekend :)
    • Posts: 100
      Thanks, sound delicious!
    • Posts: 709 Member
      Yummmmmm! Bumping for later!
    • Posts: 3,394 Member
      ok, now this i have to try! thanks for posting!
    • Posts: 2,484 Member
      I've never heard of low-carb milk before. Were you able to find that or did you just use regular skim milk?
    • Posts: 180 Member
      This has been a standard cheesecake recipe for me.i. omit the milk and top with blueberries before baking.it has a new york cheesecake texture
    • Posts: 437 Member
      I will have to give this a try!!
    • Posts: 3,338 Member
      This sounds too good to be true!
    • Posts: 5,343 Member
      Bump!
    • Posts: 9,834 Member
      I've never heard of low-carb milk before. Were you able to find that or did you just use regular skim milk?

      I just used skim. I'm not a zero carber so doesn't make a difference to me.
    • Posts: 1,036 Member
      Will have to try. Thanks.
    • Posts: 219
      Bump, sounds really good.
    • Posts: 216 Member
      bump
    • Posts: 2,126 Member
      Thanks for sharing. Is there a specific brand of low carb milk I should look for?
    • Posts: 169 Member
      Bump it!!!
    • Posts: 66 Member
      Thanks for sharing. Is there a specific brand of low carb milk I should look for?
      Unsweetened Almond milk or Soy milk are the only low carb milks I know of.
    • Posts: 9,834 Member
      Thanks for sharing. Is there a specific brand of low carb milk I should look for?

      any skim should be fine. The recipe was from zerocarb.com or something like that which is why they are so specific :)
    • Posts: 1,435 Member
      Sounds delish! Cant wait to try it!
    • Posts: 19
      Yummy! Bump.
    • Posts: 188 Member
      I love cheesecake I'm going to have to try this.
    • Posts: 2,126 Member
      Well thanks :-)
    • Posts: 9,834 Member
      for anyone who makes it, can you please post a pic? And any mods to the recipe. I love checking out people's creations :tongue:
    • Posts: 406 Member
      Wow, this looks awesome!
    • Posts: 1,026 Member
      When they say per slice, how many slices per cake are we talking about? 8?
    • Posts: 3,394 Member
      Mine's in the oven now!

      I couldn't find fat-free cream cheese, so I'm using "1/3 less fat" Neufchatel cheese.
      I'm also using stevia instead of sucralose.
      I tossed in a scoop of ON Natural Chocolate Whey as well.

      I tasted it raw and it seems like I may have made it too sweet / too cinnamonny. We'll see after it's cooked/chilled. :smile:
    • Posts: 9,834 Member
      The base recipe was cut into 8 slices. When I made mine I got 12.

      The mixture was pretty sweet on mine too and I used SFA sweetener but when it cooked it lost a bit of sweetness I think. The worst part is that you have to wait for it in the fridge overnight haha
    This discussion has been closed.

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