Super Strawberry Cheesecake

Super Strawberry Cheesecake

Makes: 12 servings

Carbs per Serving: 17.17 grams

Protein per Serving: 16.17 grams

Fat per Serving: 72.53 grams


         1 1/2 cups almond flour

         1 1/2 cups pecans, crushed

         5 Tbsp Splenda

         1/2 cup butter

         3 lb cream cheese

         8 eggs

         1 Tbsp vanilla extract

         1 Tbsp lemon juice

         1/2 cup sour cream

         18 strawberries


  • Preheat the oven to 400 degrees F. Grease two springform pans.
  • Place a saucepan over low flame and melt the butter. Stir in the pecans, flour, and 4 tablespoons of Splenda. Stir until thoroughly combined.
  • Divide the batter between the springform pans. Bake for 7 minutes, or until browned. Set on a wire rack to cool. Reduce oven temperature to 250 degrees F.
  • In a bowl, combine the cream cheese, eggs, 1 tablespoon of Splenda, vanilla extract, lemon juice, and sour cream.
  • Take the cheesecake base out of the oven and fill it with the cream cheese filling. Arrange the strawberries on top.
  • Bake the cheesecakes for 1 hour or until set. Serve at once or chilled.