Low Carb Cakes Recipes

Ingredients:

1 1/4 cup well-toasted whole almonds
3 tbsp unsalted butter
2 tbsp brown sugar twin
1 a large pinch of cinnamon
5 tsp gelatin
2 cup whipping cream
3 eggs, separated
2 lb cream cheese, room temperature
1/4 cup splenda
1/4 cup pourable white sugar twin
2 tsp pure vanilla extract

Instructions:

Chop or pulse the almonds in a food processor so half of them are finely
chopped and half of them remain coarse.

In a heavy pot melt the butter over medium heat until it turns a rich,
nutty smelling brown. Add the almonds, Sugar Twin and cinnamon. Stir well
and press into the bottom of a 10-inch spring form pan. Refrigerate.

Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the
gelatin over the whipping cream and let stand until softened. Beat in the
egg yolks. Over a pot of simmering water beat the mixture with a whisk
until it thickens and increases slightly in volume. Remove from the heat
and let cool slightly.

Beat the cream cheese until smooth. Add the Splenda, Sugar Twin and
vanilla. Beat until well combined. Beat in the gelatin mixture.

Beat the remaining cream to stiff peaks and fold into the cream cheese
mixture. Beat the egg whites to medium peaks and fold into the cream
cheese mixture.

Pour into the prepared crust and chill overnight.

To cut a cheesecake neatly, Dip your knife into very hot water and wipe the
water off before making each cut. Lining the bottom of the pan with
parchment paper will help the crust lift off the pan cleanly.

This recipe yields 1 ten-inch cake for 16 servings.

Total Carbohydrates: 87.39 grams
Total Carbohydrates minus Fiber: 73.87 grams
Carbohydrates per Serving: 5.46 grams
Carbohydrates per Serving minus Fiber: 4.61 grams

Comments: I like really light cheesecakes and was very pleased with the
way this turned out. The nutty crust was compared to the middle of Almond
Rocca. Browning the almonds well and cooking the butter until browned
really adds an extra dimension of taste.

Servings: 16