I’m at the end of my second week of Atkins. I’m down 5.6 lbs. Last week I hit a plateau. Despite my special ketone strips yielding results in the pink section, and my staying on track, and walking like crazy, this is just how it goes sometimes. No weight loss all week then 1.2 pounds yesterday when I weighed myself this morning. So hopefully I’m back to losing again.

Today, I made my very favorite low carb recipe of all, gleaned from The Low Carb Cookbook, by Fran McCullough. I foolishly donated all my Low Carb cookbooks a few months ago so borrowed this one from the library and copied my favorite recipes. I’m listing this one out because I modified it slightly (added chocolate) and also because once you taste this you will run out and by her book, as you should. It’s chock full of delicious recipes and tips on low carb dieting. Consider this recipe a sample of the kind of delight you will find when you buy or borrow her book.

To start, preheat your oven to 350 degrees. Spray a springform pan with cooking spray.  I got just a great new pan and recommend it highly. It’s by The Food Network. The ingredients are few, and very basic.

2 lbs cream cheese. (4 packages) at room temperature

2 tbl heavy cream

1 tsp vanilla extract

4 eggs at room temperature

1 and 1/2 cups of Splenda

4 tbl of unsweetened cocoa powder

Note, from the recipe in the book I have altered three key things: I did not add lemon or orange zest, I used Splenda instead of Equal, and I added in 4 tbl of unsweetened cocoa which will add 4 total carbs to the recipe. Per serving (12) that is just an extra .3 carbs so not a big deal for the extra flavor.  When this book was written, when I bought it 13 years ago, you couldn’t buy Splenda in the U.S. I used to buy it from Canada and have it shipped. I’ve always used Splenda in this recipe.

Beat the cream cheese until it’s smooth and creamy. Slowly beat in the Splenda till smooth. Add in the eggs one by one. Next add in the vanilla and heavy cream.

Next, the 4tbl of cocoa. It will be thick and creamy. Pour into the springform pan.

The next steps are vital. Place the cake into a preheated over for JUST 10 MINUTES.  Drop the temp to 275 degrees and cook for an hour. 

After the hour, shut the oven off. Slide the cake out on the rack and loosen it from the sides. Put it back in the oven to cool.

The final product will shrink down but will still be lovely. This makes 12 servings at 4.3 net carbs each. Note, this cheesecake has no crust and doesn’t need it. Reading over the ingredients, it’s Gluten Free too so there’s another plus for those with allergies.

When I did this diet so many years ago and lost all that weight, I had this for breakfast everyday so it’s clearly fine to eat. On the Atkins Diet Induction phase you are only allowed 20 carbs per day so make sure you count this in at 4.3 carbs.

Happy eating!

-Tracy

Visit again for new recipes and don’t forget to check out my AMAZON PAGE to see all my fiction currently for sale.

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Comments
  1. kris says:

    Just a note or helpful hint to those on induction especially, 4+ carbs per serving is high for an induction treat, but you can cut carbs even further by using erythritol, stevia and/or liquid form of splenda (Spendex or EZSweetz), as the granular Splenda adds quite a few carbs from maltodextrin that’s used to make it “powdery”. This would bring the carbs down to 31 divided by 12 for a total of 2.58 net carbs per serving (almost half).

  2. Jenn says:

    Hello, when you say ‘heavy cream’ should I be using coffee cream (18%) or whipping cream? Thank you.

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