Sugar-Free Low Carb Rhubarb Cheesecake Recipe
This easy to make sugar-free low carb Rhubarb Cheesecake is a delicious diabetic-friendly dessert. No baking needed.
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Servings: 12
Calories: 218kcal
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Ingredients
Crust
- 1 cup Almond flour
- 1/2 cup Splenda powdered sweetener (or your favourite 0 calorie sweetenerv
- 1/4 cup butter - softened
Filling
- 2 pkgs Cream Cheese (8-ounce packages)
- 4 cups Sugar-free Cool whip (1 litre tub)
- 1 1/2 tbsp Liquid Stevia
- 1 cup stewed rhubarb
Instructions
Crust
- Preheat oven to 350°f (175°C).
- In a small mixing bowl, add the crust ingredients.
- Mix the crust ingredients, using a pastry blender until they are a soft crumble.
- Pour into an ungreased 9-inch springform pan.
- Press until smooth, using the back of a spoon or your hands.
- Bake in the oven for approximately 10 minutes, or until golden.
- Let Cool.
Filling
- In a large mixing bowl cream both packages of cream cheese until smooth.
- Add the liquid sweetener and continue mixing.
- Add 1/2 cup of the cool whip and continue beating on low speed until smooth and fluffy.
- Fold in 3/4 cup of the chilled stewed rhubarb (rhubarb sauce).
- Continue gently mixing until thoroughly combined.
- Fold in the remaining cool whip, gently mixing.
- Pour into the cooled crust and smooth the top.
- Chill for at least 2 hours before serving.
Serve
- When serving, drizzle a bit of the remaining rhubarb saice onto the piece of cheesecake,
Nutrition
Calories: 218kcal | Carbohydrates: 11g | Fiber: 4g | Net Carbs: 8gr | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 184mg | Potassium: 119mg | Sugar: 8g | Calcium: 94mg | Iron: 0.4mg