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Low-carb cream cheesecake

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Ingredients for 1 servings:

  • 875 g light cream cheese
  • 4 eggs
  • 1 bottle of lemon flavor
  • 20 ml liquid sweetener

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours 10 minutes

for a 23-piece mold

Mix all ingredients in a bowl until a smooth batter forms. Pour the fairly runny batter into a greased tin. I used a 23 cm tin. Preheat the oven and bake for 1 hour at 160 °C fan/convection oven. After the first half hour, cover the cake with aluminum foil so it doesn’t get too brown and bake for another half hour. The cake will not be firm after baking, so let it cool for about 1 hour and then refrigerate for 3-4 hours to give it the right firmness. This wonderfully creamy low-carb cake is ideal for diabetics and is perfect for summer as it is wonderfully refreshing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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