Low Carb Sugar Free Butterscotch Cheesecake
Crust:
1 1/2 cups total of very finely chopped pecans, almonds, & sugar free coconut
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon
Place the finely ground nut mixture, 3 pks of Splenda, the butter and cinnamon in a food processor and combine thoroughly. Press the crust mixture in an 8 x 8 glass dish. Bake for 10 minutes and then cool.
The Cheesecake Filling:
1 small package sugar free butterscotch pudding (or your favorite flavor)
1 cup heavy whipping cream
1 cup water
1 each 8 oz cream cheese
Mix all ingredients together until no lumps are left. Pour over the baked crust. Chill until set. Servings: 9
Are there any particular amounts for the pecans, almonds or coconut?
It’s been a while since I made this, so my memory is foggy. Looks like the recipe says enough of these ingredients to measure 1.5 cups total. I’m guessing I had a limited amount of pecans, so I added the almonds and coconut to make that amount. If you prefer pecans, maybe start out with a cup, then add 1/4 cup almonds and a 1/4 cup sf coconut. I’d just do it to taste. You could probably use all pecans, or just pecans and coconut.
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What a wonderful recipe
This looks so good. I have not had breakfast and I could eat it right now. I am going to try this. I bet it is a keeper!
I have. lol It’s a very simple recipe, but tasty!
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Oh, my! This looks awesome!
Do you have any idea what the carb count would be on this?
I can’t wait to try this!
I looked for some info on the pudding (can’t get to the box right now) and didn’t find any satisfactory. The main carbs would be in the pudding mix. There’s some in the cream and cream cheese, tho very few per serving, then the nuts.
I’m thinking…maybe about 6 per serving? I’ll try to pinpoint it and get back with you. I guess I need a Mastercook program!