Butter-Pecan Cheesecake Recipe - Low Carb & Healthy
Low carb recipe for Butter-Pecan Cheesecake which belongs to the Sweets recipe category.
- cup (115 g) butter, softened
- cup (12 g) Splenda
- cups (90 g) vanilla whey protein powder
- cups (90 g) chopped pecans
- teaspoon salt
- 3 packages (8 ounces [225 g] each) cream cheese, softened
- cup (18 g) Splenda
- cup (98 g) sour cream
- 2 teaspoons butter flavoring
- 1 tablespoon (15 ml) vanilla extract
- 1 tablespoon (15 ml) blackstrap molasses
- 4 eggs
Preheat the oven to 325F (170C, or gas mark 3).
To make the crust: Beat the butter and Splenda together until light and creamy.
Then beat in the protein powder, pecans, and salt.
Spray a springform pan with nonstick cooking spray and press the crust evenly and firmly into the bottom of the pan, plus just far enough up the sides to cover the seam at the bottom.
Bake for 12 to 15 minutes until lightly golden.
Set aside to cool while you make the filling.
To make the filling: In a large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often.
Next, beat in the Splenda and the sour cream and mix well.
Beat in the butter flavoring, vanilla, and molasses; add the eggs one by one, beating until very smooth and creamy.
Pour the mixture into the crust.
Place the cake in the oven and place a pie pan of water on the oven rack below it or on the floor of the oven.
Bake for 1 hour.
Cool in the pan on a wire rack.
Chill well before serving.
Each with 9 grams of carbohydrates and 1 gram of fiber, for a total of 8 grams of usable carbs and 18 grams of protein. (Analysis includes crust.) For a nice touch, decorate this with some pretty pecan halves.