" Atkins Friendly" Cheesecake
Ingredients
- For the crust ⓘ
- 1 1/2 cups almonds
- 1/3 cup vanilla protein powder ⓘ
- 4 tablespoons of melted butter ⓘ
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg ⓘ
- 3 tablespoons Splenda sugar substitute ⓘ
- For the cheesecake ⓘ
- 3 (8 ounce) packages cream cheese, softened ⓘ
- 1 cup Splenda sugar substitute ⓘ
- 3/4 cup sour cream ⓘ
- 1 tablespoon vanilla ⓘ
Instructions
- FOR THE CRUST:
- Preheat oven to 350°F.
- Put 1 1/2 cups of almonds in blender and grind to medium/ fine texture.
- Add 1/3 cup of vanilla flavored whey protein powder.
- Add 4 tablespoons of melted butter.
- Add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg.
- Add about 3 tablespoons of Splenda and blend.
- Spray pie dish with non-stick spray and pour in mixture.
- Use your hands to make the crust.
- Cook for 12- 15 minutes.
- Let cool.
- FOR THE CHEESECAKE:
- Heat oven to 325°F.
- Put cream cheese in a large bowl and mix until smooth.
- Beat in Splenda and sour cream and mix well.
- Beat in vanilla.
- Beat in eggs one at a time.
- Beat until very smooth, NO lumps.
- Pour into crust and put in oven with a pan of water on the lower rack.
- Bake 1 hour.
- Chill before eating.
Nutrition & Diet Analysis (per serving)
1081
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).