Perhaps the biggest challenge in making low-carb cheesecakes is to find a creative substitute for the carb-heavy graham cracker crust. So, I used chopped pecans with great results. In fact, my wife demanded that I make more for her. Best of all, it did not require the use of an oven and is so simple that even I could make it. So here’s how I made it.
Ingredients and equipment:
1/2 Pound (or 8 oz) of Chopped Pecans (Fisher’s brand has 1g net carb per 1 oz)
1 8oz package of reduced fat Philadelphia Cream Cheese (<1g carb per 1 oz)
1 Cup Heavy Whipping Cream (0 carbs per TBSP)
2 TBSP Salted Butter (0 carbs per TBSP)
14 squirts of Liquid Sucralose (0 carbs per squirt)
1 9″ pie pan
1 Wire Whisk
1 Spatula (for mixing)
1 Measuring Cup
1 Mixing Bowl
1 Food Processor (like my Magic Bullet Blender) or Food Chopper
Pie Crust Instructions (10 minutes)
For the pie crust, I used a mixing bowl and spatula to mix the chopped 8 oz of Fischer’s chopped pecans (about 20-30% wasn’t processed into fine powder and left as whole pecans for different textures), 2 TBSP melted butter (0 carbs), and equivalent of 2 TSP of liquid sucralose. I then poured the mixture into the pie pan and compacted the crust as evenly as I could all the way on the bottom, but ignored the side walls. I then placed the pie crust in the freezer while I made my pie filling.
Pie Filing Instructions (5 minutes + 15 minutes to set)
For the filling, I mixed the slightly melted 8 oz of reduced fat cream cheese, 1 cup heavy whipping cream, and equivalent of 1/4 cup liquid sucralose (12 squirts). I then poured the filling evenly over the pie crust that was set in the freezer and re-set it in the freezer for another 15 minutes before placing in the fridge until ready to chow down.
For the entire pie, it’s only 16g net carbs.
Also, the ratios of this cheesecake make it fit well within a low-carb ketogenic diet that is low in carbs and protein but high in natural fats. Bon apetit!