Diabetic Dessert Recipe: Fat-Free Cheesecake
Finally, a decadent diabetic cheesecake recipe! This diabetic dessert recipe is sinfully easy to make: blend your batter, let it set, and serve with fresh fruit (if desired and the carbs are factored in) and mint for a diabetic dessert extravaganza. For more low-carb dessert recipes, check out
The BEST Low Calorie Cheesecake You’ll EVER Eat!
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Protein Cheesecake
Macros: (1 Slice ) Carbs 17g | Fat 3g | Protein 18g
Calories: (1 Slice) 167
What you need:
8oz Fat Free Cream Cheese
16oz 0% Greek Yogurt
3 Eggs
3 tsp Vanilla Extract
2 tsp Salt
Splash of Lemon Juice
¾ Cup Powdered Stevia (or Granulated Splenda)
¼ Cup Almond (or Cashew) Milk
Crust Optional
6 Full Sheets Graham Crackers
2 Tbsp of 0% Greek Yogurt (to bind)
2-3 Drops of Stevia
Instructions:
1. Start by Preheating Oven to 350 Degrees and spray down pan with nonstick cooking spray.
2. Take 6 Graham Crackers sheets and put them in a bag and crush until fine. Pour into a bowl, and mix in yogurt & stevia and press down to form the crust.
3. Place the crust mixture into the cake pan and press into the pan until the pan is fully covered.
4. Toast in oven for 10 minutes, and take out and let cool.
Drop temp to 335 degrees.
5. Pour your Cream Cheese, Greek Yogurt, Eggs, Vanilla Extract, Lemon Juice, Salt, and Stevia in a mixer or bowl (until smooth - hand mixer/kitchen aid is recommended) and mix on low or medium until fully incorporated. *Don't add the milk yet!
6. Add in almond milk until consistency evens out.
7. Pour in pan, and bake at 335 for 40 minutes. Then turn oven down to 200 degrees for 20 minutes.
8. Take out, let cool and set in the fridge and let it set and cool for 1-2 hours.
9. Enjoy!
This CRUSTLESS cheesecake is the EASIEST (healthy) cheesecake ever
CRUSTLESS CHEESECAKE
Today I'm going to show you how to make cheesecake without crust.
This no-crust cheesecake is so easy to make and it takes only 10 minutes of prep time.
It's a low calorie cheesecake recipe you can enjoy while on a diet.
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This is why you'll love this healthy cheesecake:
It's super easy to make - you don't have to make a crust at all!
It's light but rich in taste!
This recipe is lower in calories compared to traditional recipes!
You can use different cheeses in this recipe!
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CRUSTLESS CHEESECAKE RECIPE
(makes 8 slices)
Ingredients:
2.5 cups ricotta cheese (625g)
2 tsp vanilla extract
2 tbsp lemon juice
1/3 cup maple syrup, honey or agave (80ml)
3 large eggs
1/2 cup heavy cream (120ml)
1/4 cup ground oats, or oat flour (25g)
NUTRITIONAL INFO (per slice):
207 calories, fat 10.9g, carb 15.4g, protein 11.5g
Preparation:
In a bowl, add the ricotta cheese, vanilla extract, lemon juice and maple syrup, and mix with a mixer on low for 1 minute.
Add and mix in the eggs one at a time.
Add the heavy cream and oats, and again mix it just until incorporated.
Line your cheesecake pan with double layer of parchment paper and pour in the batter.
Bake at 400F (200C) for 50-60 minutes, depends how much browning you want on the top of your cheesecake.
Let it cool to room temperature, then place in the fridge to chill for couple of hours.
Enjoy!
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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1 minute microwave cheesecake recipe | keto | Low carb | Sugar free | Gluten free
In this video I am going to show you how to make, 1 minute microwave cheesecake recipe | keto | Low carb | Sugar free | Gluten free
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My recipe yielded 2 medium servings and macros per serving is as mentioned below.
Calorie: 237.1
Net Carb: 2.2g
Protein: 6.1g
Fat: 21.1g
Disclaimer
The low carb recipes that I eat and enjoy
and I am providing and sharing it for educational
and informational purposes only.
I hope this will provide you
with some ideas and
options to try with your own family
but this is not meant to replace
any dietary advice from your own qualified professional.
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HOW TO MAKE KETO BASQUE BURNT CHEESECAKE - SMOOTH, CREAMY, RICH CHEESE FLAVOR WITH NO EQUIPMENT !
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
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Allulose (
*********
This Keto Basque Burnt Cheesecake is remarkably easy and quick to make. It is creamy on the inside and caramelized on the outside. The rich dark top is actually achieved by baking at a high temperature within a shorter baking time.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 6 ]
Per serving ;
Total Carb = 2.4 g
Dietary Fiber = 0
Net Carb = 2.4 g
Calories = 287
Total Fat = 28.7 g
Protein = 6.1 g
INGREDIENTS
Cream Cheese (room temperature) = 400 g / 1 2/3 cups (Note: I used Philadelphia Cream Cheese. It's best to use good quality cream cheese as it is after all, the star of the cake.)
Eggs (room temperature) = 2 large
Whipping or Heavy Cream (room temperature) = 220 ml / 1 cup
Allulose = 80 g / 5 1/2 tbsp (Note: This is mildly sweet so you can adjust accordingly. You can also use any other Keto friendly sweetener)
Salt = 1 g
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 428 F or 200 C. It's best to preheat the oven longer around 20 to 30 minutes so that it is hot enough. The burnt texture is created by the high temperature and shorter baking time.
2. In the video, I used a 6 inch or 15 cm round pan with 3 height. If you use a bigger pan, you need to increase the recipe. Roughly line with parchment paper and cut off any excess then set aside. If your pan is lower, then you may need to make the parchment paper higher to withstand the rise.
3. It's important to bring the cream cheese, eggs and whipping cream to room temperature so that they blend together easily creating a smoother batter.
4. In a small bowl, lightly beat the eggs, salt and vanilla extract then set aside.
5. In a bigger bowl, add the cream cheese and use a spatula to mix until smooth.
6. Add the sweetener and mix until smooth and creamy.
7. Add half the egg mixture and use a handheld whisk to mix until combined.
8. Add the balance of the egg mixture and whisk until well combined.
9. Add the whipping cream and whisk until smooth and creamy.
10. Strain the batter into the pan to prevent any lumps.
11. Bake at the middle rack with top, bottom heat and fan for about 20 to 30 mins. If you only have a conventional oven with regular bake option, then bring the rack higher as heat rises so the upper oven will be hotter. However, if your oven is top heating, make sure that the parchment paper is not touching the heating element to prevent any burning. As all ovens are different, pay attention to the darkening of the top. Rotate the pan midway to ensure even browning. If the top is not darkening fast enough, you may have to give up on the color as you can't keep on baking. Sometimes, you may have to reduce the temperature if the top is burning too fast. So you need to adapt to the situation as every oven is different.
12. Once the top is dark enough, immediately remove the pan. If you wish to have a darker top, just switch to the top heat for a little while before removing the pan. After removing the pan, just give it a jiggle and if the cake is wobbly, then it is done. The texture will firm up as it cools.
13. Do not over bake the cake after 30 mins even if the top is not dark enough as the texture of the cake will be affected.
14. During baking, the cake will rise but will sink down after some time.
15. Whether you prefer a creamy texture or a creamy texture with an oozy raw center or a firmer texture like regular cheesecake, it basically boils down to the baking time. For a creamy texture, bake it at the normal time around 30 mins. For a creamy with an oozy raw center, bake it at a lesser amount of time around 20 mins. And for a firmer texture, bake it a bit longer than the normal time of 30 mins.
15. Let the cake cool down to room temperature before chilling in the fridge for a few hours or overnight.
16. If you prefer a softer texture with a custard-like filling, take out the cheesecake from the fridge for about 15 to 30 minutes before serving. This will also bring out the flavor of the cream cheese better. But if you prefer a firm texture, then serve it cold.
NOTE
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