This low carb cheesecake recipe is a dieting game changer!
Seriously, I still can’t believe how good this tastes, and how few calories it has. It’s like some kind of cheesecake black magic.
You could literally eat an ENTIRE 8×8 inch cheesecake for under 500 calories.
Yep, each slice is less than 100 calories – way less actually. And of course it also worth noting, each slice of this cheesecake only has 60 calories and packs 8g of protein! Plus, like we said, this is a low carb chessecake – each slice has just 4g of carbs.
The “black magic” of this recipe comes in the form of liquid sweetener and Jello’s Sugar/Fat Free Instant Cheesecake Pudding Mix. There’s actually no sugar added to this recipe, which is how the calories are so low.
As far as how this cheesecake recipe packs in so much protein, well, it’s actually primarily plain non-fat Greek yogurt. And you’d never guess that was the case given just how sweet and delicious it is.
So if you’ve been searching for an easy low carb cheesecake recipe, look no further!
Trust me, clean eating cheesecake has never tasted so good.
Oh yeah, and if you don’t have a spring form pan you can grab one here – you’ll need it to make the cheesecake.
- 2½ Cups (550g) plain non-fat Greek yogurt
- 2 Eggs (beaten)
- 1 tsp (5g) Liquid sweetener - I highly recommend going with Splenda Zero
- 1 tsp Vanilla extract
- ½ Package (16g) Jello's SF FF Instant Cheesecake Pudding Mix
- Add all ingredients to a large bowl
- Use a hand mixer and combine until smooth
- Once smooth coat an 8x8 spring form pan with baking spray and add the batter
- Bake at 350 degrees | 175 Celsius for 18-20 minutes
- Let cool to room temperature
- Cover with tin foil and refrigerate until cold
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