Low-Carb Cheesecake

Low-Carb Cheesecake

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Serves: 8,Yield: 1pie
  • About This Recipe

    “I love this cheesecake! It’s low in carbs! If your following a low carb diet give it a whirl!”


  • 3 (8ounce) packages cream cheese
  • 3eggs
  • 25 (1g) packets Splenda sugar substitute
  • 1tablespoonvanilla extract
  • 1teaspoonalmond extract
  • Directions

  • Mix together cream cheese, Splenda, and extracts.Then add eggs and beat until creamy.
  • Pour into a greased pie pan.
  • Bake for 35 minutes at 350°F or until cracked and golden brown.
  • Reviews

  • “A great recipe. Back to low carbing after a yearlong furlow during which I found 50 pounds. A twist to this recipe is to make a “crust”. Just melt butter or margarine and some splenda in a saucepan then add ground pecans or almonds to make a thick mix, Press into a pie pan and add your cheesecake blend. Presto!! A high protien low carb crust!!”

  • “If you watch your carb intake, then this cheesecake is for you!I have been on the Adkins Diet for 3 weeks now; this cheesecake was a real treat.”

  • “Loved this cheesecake.I didn’t have any almond extract (must’ve used it all up during Christmas baking) so I substituted lemon extract. Gives it a wonderful fresh flavor. I’m looking forward to trying this again with almond extract and other types of flavorings.”

  • “definitely use more than the 1.5 tablespoons as written by scott keith. i used the 1.5 and had the throw the entire cake away 🙁 i say probably 25 teaspoons is about right or 1/2 cup of splenda.but besides that it was delicious!”

  • “EXCELLENT!!!Thanks for a great Recipe.This really hits the spot for our sweet tooth.We tried it with out the Almond Extract and was perfect.By the way, if you live in High Altidue just extend the Baking time by 10 minutes.”

  • “Great recipe and very easy to make. I made it exactly as instructed and it came out really nice. My whole house smelled like delicious baking while it was cooking.I would say the consistency and taste is a little more eggy than regular cheesecake, but not in a bad way. I will be making this again and maybe play around with different flavours – thank you for the recipe!”

  • “I’ve made this twice now. Once a year or so ago when I found the recipe on another site. I was doing the low carb thing and Thanksgiving was here so I made it and brought it with me. Everyone liked it. I don’t have splenda packets, so I use 3/4 cup of splenda and use the 1 tablespoon ofvanilla but in place of the almond I use vanilla. I cook it on 350 for 30 minutes in a glass pie dish and it came out as pictured. On the rack below it in the oven I had another glass pan filled with an inch or so of water to prevent cracks as much as I could. Once it comes out of the oven it looks a little poofed up. Leave it alone and it will fall back down.Give it a couple hours to chill.”

  • “awesome low carb recipe, perfect for atkins. i used 1 c splenda and maple instead of almond extract. i also served it wth my berries marnier on top, delish! i just got some more almond extract and will be making this ahain, delicious.”

  • “I measured 1.5 Tablespoons a Splenda like Scott Keith wrote and it wasn’t enough.I couldn’t eat it and had to throw it away.I’ll try it again, but with more Splenda.”

  • “Good taste.I added Artisan vanilla hazlenut syrup (w/ splenda) for added flavor as well as used almond flour, butter and a couple packets of splenda for a crust.This cheesecake saved my low carb dessert desire.Oh, I’d suggest using Philadelphia cream cheese.I used a store brand on one; it wasn’t as good.Thanks.”

  • “I loved this recipe, BUT WITH MORE SPLENDA.I had to make it twice before I got it right. The first time I gave it to the cats. When I added more Splendait was awesome. If you’re a low carber with a serious sweet tooth I would recommend more Splenda. I had to put in three time as much.Thanks for the recipe.”

  • “OK I’ve made this twice now. I followed the recipe exactly each time. Do heed the warnings about eating it warm. It sucks after the 2nd bite. Chilled it’s awesome. I bake it in a 9″ glass pie dish greased with butter. After chilled I slice it into 8 equal slices. I use regular cream cheese and 3 large eggs. Oh and BTW first time I did it I opened 25 packets of Splenda; second time I just measured 1.5 Tablespoons. Totalentire pie carb for me equaled 51 which would make 8 – 6.37 carb slices without any sugars. One slice a day after dinner.Perfect to satisfy sweet needs and I still lost about 1# per day eating it. I highly reccomend this recipe for Atkins. Thanks Suzanne!”

  • “This is a real treat for low carb followers! I should say though that you need to cream together the Splenda, cream cheese, and extracts BEFORE adding the eggs. If you don’t, you get a lumpy mess that is hard to make creamy again. I’ve made it twice so far, once as written and once using just vanilla. Both were excellent. Just don’t try it warm! Yuck. After it’s chilled it is wonderful. Now if I can only convince DH that it’s not low carb if you sit down with the whole thing and a fork! LOLThanks! ~Lana~ “

  • “I didn’t particularly like Splenda in it. I think I will try another type of sweetner. It did satisfy my sweet tooth craving for now and it’s very simple. I didn’t have almond extract so I doubled vanilla. Came out flat like a pancake and I was wishin it was thicker. I guess that’s cheesecake for you! 😉 I will use this again and twist it up some on my own. Good recipee. Thanks”

  • “This was a hit as a low carb dessert last night during Super Bowl.I made it the day before so it could chill, and even the people who weren’t watching what they ate snarfed this up.I did make a couple of changes to get what I thought would be a better result.I added a half cup of sour cream to the mixture to get a lighter texture, as this seemed a bit dense before baking.I also used lemon extract with the vanilla rather than the recipe, and it was great!Baked in a water bath and added about 5 minutes to cooking time.This puffed way up in the oven, but settled back into the pie plate as it cooled.Thanks for sharing a fantastic recipe!”

  • “I just finished making these for a family member who is Diabetic, but loves sweets. Instead of making it as an entire pie, I dispersed the mixture into muffin cups. I put shaved almonds at the bottom of the cups to act as a “crust”. These turned out wonderfully! I did change two things however; after reading the reviews, I used a 1/2 cup Splenda. Also, I didn’t have almond extract so I addedmore vanilla and a dash of lemon. Thank you for the recipe!”

  • “This was fantastic!I swapped the Splenda for the exact same amount of Stevia.When I mixed the ingredients, I started out with my flat beater until the batter was like a slightly lumpy cottage cheese.I then switched to my whisk-style beater attachment, and blended on high until it was like a light fluffy cream (maybe 1 min or slightly less).It tastes and smells just like white wedding cake, due to the almond extract.This recipe is a keeper. I’m sure it would be good with a paleo or low carb crust as well, but it was also delicious as-is.Thanks for a great alternative for my husband’s cheesecake cravings!”

  • “I learned the hard way not to use 3 jumbo eggs. It turned out too eggy. I think next time either 2 jumbo eggs or 3 regular sized eggs. Otherwise, it was very easy and I think it would have been more cheesecakie than eggy.”

  • “I love this recipe I change it up by using different extracts, last time I even use fresh lemon zest it was delicious!”

  • “I made this for the first time Sunday night. It was absolutely delicious and I did not even miss the “crust.” I read some of the other reviews and noticed that some have even tried freezing it. YUM!!!! I tried that for my “guilty pleasure” the following evening and it was amazing! HIGHLY RECOMMEND if you’re on the SBD. Thanks, Suzanne!”