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News & Product of the Month Just Say Cheese! Great Cheesecakes! Jo Cordi's Lifestyle Series Brenda's Low Carb Good Life When Only Cheese Will Do More Cheesey Recipes!
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ISSUE ARCHIVES

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"Goals are dreams with deadlines."
Diana Scharf Hunt
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Chocolate Chip Cheesecake
Crust:
- 1/4 cup almond or walnut flour (finely ground nut meal)
- 4 Keto Chocolate Biscotti
Cookies - finely crushed
- 2 Tablespoons Splenda
- 4 Tablespoons butter - melted
Filling:
- 5 (8-oz) packages full fat cream cheese, softened
- 1 cup Splenda
- 1/2 cup DaVinci Sugar Free Vanilla Syrup
- 1 Tablespoon Oat Flour
- 1 Tablespoon sugarfree vanilla extract
- 3 eggs
- 1/2 cup sour cream
- 1 cup Sugar Free
Chocolate Chips
Preheat oven to 350F.
Mix the crust ingredients and press into bottom of springform or cheesecake pan.
Mix cream cheese, Splenda, DaVinci Sugar Free Vanilla Syrup, and vanilla extract
with an electric mixer until blended. Add eggs one at a time, mixing on
low after each, just until blended. Blend in oat flour and mix again.
Then blend in sour cream.
Add Sugar Free Chocolate Chips and stir in
gently with a large spoon (don't use mixer!) and pour over crust. (If you like,
reserve some for top of cake ... when cake begins to "set", sprinkle
additional decorative chips over top and finish baking.)
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is
almost set. Run knife around the rim of the pan to loosen cake and allow
to cool before removing the springform pan ring. Refrigerate overnight.
This makes a LARGE cake! Total carbs in cake: 102
At 20 servings: 5.1 carbs per slice. At 24 servings: 4.25 carbs
per slice.
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Summer
Orange Cheesecake
- 1 pound cream cheese, softened
- 1 cup heavy cream
- 2/3 cup Splenda
- 4 eggs
- 4 Tablespoons vanilla extract
- 1/4 teaspoon of salt
- Zest of one orange
Preheat oven to 350F.
Mix all ingredients together with a mixer until completely smooth.
Pour into a 10-inch Pyrex/Corning type pie plate.
Bake at 350F for 25 minutes. Lower oven temperature to 300F and
bake an additional 15 to 20 minutes, or until a knife inserted in the
center comes out clean.
(It helps to turn the oven off completely for the last five minutes,
leaving the cake inside. Then remove the cheesecake and allow to cool
completely on countertop. Then refrigerate 3 or more hours before
serving.
Serves 8. 4.75 grams per slice.
For a variation, try adding 3 Tablespoons Keto Orange Marmalade to
the mix before baking. It becomes orange-wow! Add an extra carb
per serving.
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Grasshopper Cheesecake
Crust:
- 1 cup almond flour
- 8 Tablespoons Splenda
- 4 Tablespoons butter - melted
- 1 Tablespoon Dutch Process Cocoa
- 1/4 teaspoon Cinnamon
Filling:
- 1 1/2 pounds full fat cream cheese, softened
- 1 1/2 cups Splenda
- 1/3 cup DaVinci Creme de Menthe Sugar Free Syrup
- 1 Tablespoon Oat Flour
- 1/2 teaspoon salt
- 6 eggs, separated
- 1 cup sour cream
- 1/2 low-carb/sugar free dark chocolate bar, frozen & grated
Mix crust ingredients well. Press into the bottom and partially up
the sides of the springform pan. Refrigerate and, while making the
filling, preheat the oven to 325F.
Put the cream cheese in a mixing bowl and beat
until light and soft. Add 3/4 cup of the Splenda and mix well.
Stir in DaVinci Creme de Menthe Sugar Free Syrup, oat flour and
salt. Beat until the mixture is blended well. Add the egg yolks
and sour cream, and beat until the batter is smooth and blended.
Combine the egg whites and 1/4 cup remaining Splenda and beat until
the whites stand in soft peaks. Fold the beaten whites into the
cream-cheese mixture. Pour the batter into the crust and bake
for about 1 hour, or until the cake has puffed and trembles just
slightly when shaken.
A wooden skewer inserted in the cake should
come out almost clean, with just a trace of batter or moist crumbs
on it. Don't over bake; it will settle and firm somewhat as it
cools. Don't worry if the cake cracks as it bakes. Remove and
cool. Refrigerate several hours before serving. Garnish the top
with grated low-carb chocolate just before serving.
Total Carbs in Cake: 78 Serves 16 - Carbs per serving: 4.9
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Orange Upside-down Cheesecake
Crust:
- 3/4 cups almond flour
- 6 Tablespoons Splenda
- 4 Tablespoons butter - melted
- 1 teaspoon orange zest (orange peel)
Orange Base:
- 1 Envelope Unflavored Gelatin
- 1/4 cup Splenda
- 3 Tablespoons Keto Orange Marmalade *
- 1 1/2 cups sugar free orange soda
(Diet Rite tangerine works great here!)
Filling:
- 1 Envelope Unflavored Gelatin
- 24 ounces Cream Cheese - Softened
- 2 teaspoons Grated Orange Peel
- 1/2 cup DaVinci Orange Sugar Free Syrup
- 1 cup Splenda
- 1 cup Whipping Cream - Whipped
First make Orange "base": Soften Gelatin in sugar free orange
soda. Add Splenda; stir over low heat until dissolved.
Chill until slightly thickened, but not set and then gently fold
in Orange Marmalade. Pour gelatin mixture into bottom of 9-inch
springform pan. Chill until thickened again but not completely
set.
Then make filling:
Soften gelatin in DaVinci Orange Sugar Free Syrup. Stir over low
heat until dissolved. Set aside. Combine cream cheese, Splenda and
peel, mixing at medium speed on electric mixer until well blended.
Gradually add gelatin mixture, mixing until well blended. Chill until
slightly thickened; fold in whipped cream. Pour into springform pan
over marmalade mixture, spreading carefully. Chill well.
Combine crust ingredients and gently press onto top of cake. Chill
again for several hours or over night. Loosen from rim of pan;
invert onto serving plate and remove pan rim.
Total carbs in cake: 49. Serves 14: 3.5 carbs. Or serves 10 larger
slices at 4.9 carbs per slice.
* Use any brand of sugar free orange marmalade if you wish. There's
Keto, Jok 'n Al's, Smucker's (the Canadian version is Splenda
sweetened) and e.d. smith brands.
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Cinderella Cheesecake
Crust:
- 1/2 cup almond flour
- 1/2 cup finely ground pecans
- 6 Tablespoons Splenda
- 4 Tablespoons butter - melted
Filling:
- 5 (8-oz) packages full fat cream cheese, softened
- 1 cup Splenda
- 1 Tablespoon Dark Molasses
- 1/2 cup Pecans, finely chopped
- 1/2 cup DaVinci English Toffee Sugar Free Syrup
- 1 Tablespoon Oat Flour
- 1 Tablespoon sugarfree vanilla extract
- 3 eggs
- 1/2 cup sour cream
Preheat oven to 350F.
Mix the crust ingredients and press into bottom of springform pan.
Mix cream cheese, Splenda, pecans, molasses, syrup and vanilla with
an electric mixer until blended. Add eggs one at a time, mixing on
low after each, just until blended. Blend in oat flour and mix again.
Then blend in sour cream and pour over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is
almost set. Run knife around the rim of the pan to loosen cake and allow
to cool before removing the springform pan ring. Refrigerate overnight.
This makes a LARGE cake! Total carbs in cake: 102
At 20 servings: 5.1 carbs per slice. At 24 servings: 4.25 carbs per slice.
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Click Here To Learn More!
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Atkins Morning Start Breakfast Bars!
We've got the new Atkins Morning Start Breakfast Bars! They come in Creamy Cinnamon Bun,
Apple Cinnamon Crisp, Chocolate Chip Crisp, and Blueberry Muffin.
Each bar is 2 Net grams of carbs and 12 to 13 grams of protein.
We have them on special at
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Low Carb Success Granola:
We have the
Low Carb Success Granola
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and "Wild Cherry Nutrageous". It makes a great treat for breakfast or a snack! And it's
on special this week for $6.99! Click here to order.
Joe Bread:
With less than 3 grams per slice, you can use Joe Bread to put variety back into your diet! Treat
yourself to a sandwich, or a nice juicy cheeseburger using Joe Bread.
It's on special
right now for $6.79 per loaf! And it is shelf-stable until you open it, so we can ship it to you inexpensively!
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