Low Carb Ricotta cheesecake Recipe

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Low Carb Ricotta  cheesecake
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Ingredients:

Directions:

  1. Add splenda, lemon extract, vanilla extract and freshly grated lemon rind to ricotta cheese and mix well. Add eggs, beat well, pour into two sprayed custard cup, bake at 325 until done(about 15 minutes). Serve warm or chilled, with sugar-free whipped cream. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 394.36 Kcal (1651 kJ)
Calories from fat 255.47 Kcal
% Daily Value*
Total Fat 28.39g 44%
Cholesterol 257.78mg 86%
Sodium 234.62mg 10%
Potassium 255.62mg 5%
Total Carbs 8.53g 3%
Sugars 0.12g 0%
Dietary Fiber 0.03g 0%
Protein 26.08g 52%
Iron 0.9mg 5%
Calcium 432.9mg 43%
Amount Per 100 g
Calories 170.35 Kcal (713 kJ)
Calories from fat 110.35 Kcal
% Daily Value*
Total Fat 12.26g 44%
Cholesterol 111.35mg 86%
Sodium 101.35mg 10%
Potassium 110.42mg 5%
Total Carbs 3.68g 3%
Sugars 0.05g 0%
Dietary Fiber 0.01g 0%
Protein 11.26g 52%
Iron 0.4mg 5%
Calcium 187mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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