Michael has been low-carbing for six months now. At least, I think it’s been six months. It all runs together after a while. It runs together in a blur of eggs, sausage, bacon, and cheese. As monotonous as it is for me to cook these things over and over, it has to be equally monotonous for him to eat them! Every now and then, I like to change things up a little. Since today is a holiday, I thought it called for a dessert. While it’s not carb-free, it is considerably lower-carb than most other desserts.
Low-Carb Frozen Cheesecake
- 2 cups of finely-ground pecans (I used a 2 1/2-cup bag of pecan chips. When processed, it was about 2 cups)
- 1/2 cup of Splenda
- 1 stick of butter, melted
Mix together and press into a 10-inch springform pan. Place pan in the freezer.
- 2 8-ounce packages of cream cheese, softened
- 1 1/2 cups of Splenda
- 1 quart of heavy whipping cream
Using a mixer, blend cream cheese and Splenda until smooth. With the mixer on low speed, pour in cream. Once combined, switch to highest speed. Mix until thick and you see “ribbons” appear in the batter. Spread batter over the crust and smooth the top. Return to freezer for at least three hours.
About 15 minutes before serving, remove cheesecake from the freezer and place on the counter. After 15 minutes, release the spring and remove the rim from the pan. Slice into serving sizes and top with fresh fruit.