500th Blog Post Anniversary

Jun 11, 2010


I was just about to write a post when I realized this is the 500th blog post on this blog. So I decided to celebrate by posting a low carb cake recipe;


  • Crust:
  • 1 ¼ cup almond meal
  • 2
    Tablespoons butter, melted
  • 3 Tablespoons
    sugar equivalent in artificial sweetener
  • Filling:
  • 1 ½ lbs (3 packages) cream cheese, room temperature
  • 1 ¼ cups sugar equivalent in artificial sweetener
    (preferably liquid, see below)
  • 1 ½ teaspoons
    vanilla extract
  • ¼ teaspoon salt
  • 4 eggs, room temperature
  • ¼
    cup lemon juice (fresh is best)
  • 1
    Tablespoon lemon zest
  • ¼ cup heavy cream
  • Topping:
  • 1 cup sour cream
  • Juice and zest from 1 medium lemon (about 2
    Tablespoons juice and 1 Tablespoon zest)
  • ¼
    cup sugar equivalent in artificial sweetener (powdered erythritol or
    liquid sweetener preferred)
  • ½ teaspoon
    vanilla extract


  • Heat oven to 375 F.

  • Prepare a springform pan. I like to put a piece of
    parchment paper over the bottom of the pan; no need to cut it to size,
    just snap it into place when you tighten the sides of the pan. Butter
    the sides and bottom of the pan, including parchment. Wrap the outside
    of the pan in heavy-duty foil to protect it from leaks.

  • Combine ingredients for crust. Press the mixture into the
    bottom of your springform pan. Bake for 8 to 10 minutes until fragrant
    and beginning to brown. Remove from oven.

  • Lower oven temperature to 350 F.

  • Gather ingredients for the filling. Beat cream cheese
    until fluffy. Scrape sides of bowl and beaters. (The mixture will
    gradually become lighter as you add in the rest of the ingredients, and
    the denser stuff will cling to the bowl. If you don't scrape, you won't
    be able to incorporate the remaining ingredients as well.)

  • Add sweetener, vanilla, salt, and 2 of the eggs. Beat
    well, scrape.

  • Add the other 2 eggs. Beat well, scrape.

  • Add lemon juice, lemon zest, and cream. Beat well, scrape,
    and pour filling mixture into the pan over the crust.

  • In another bowl, mix together ingredients for topping and
    set aside.

  • Place a baking pan large enough to hold your springform pan
    into the oven and fill it halfway with boiling water. Place the
    springform pan into the baking pan and bake for about 60 minutes (give
    or take 10 to 15 minutes), until the cheesecake is mostly set but is
    still wobbly in the middle.

  • Remove cheesecake from oven, spread the topping over the
    cheesecake, then bake for an additional 10 minutes.

  • Cool to room temperature (1 to 2 hours), then chill
    completely for several hours before serving.

Nutritional Information: Each of 16 servings has 3 grams of carbohydrates plus 1 gram fiber, 7 grams protein, 28g of fat and 295


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