By Sue — One of many dessert recipes on SmartLivingNetwork.com
Cutting down on sugar and replacing with sugar alternatives can drastically reduce the amount of carbohydrates in this delicious cheesecake.
Pre-heat oven to 350o. In a food processor pulse the nuts and almond flour until eat resembles a coarse meal. Add butter and pulse a few more time to incorprorate.
In an un-greased 9" spring form pan or individual mini cupcake tin press the nut mixture evenly and up the sides to create a crust.
Beat cream cheese at high speed with a mixer until creamy; gradually add SPLENDA® mixing well. Pour into prepared crust.
Add eggs, one at a time, beating just until each one is incorporated. Add lime juice and a pinch of salt, beat until smooth.
Pour into prepared crust. Bake 50 to 60 minutes if using a pie plate or 30 minutes if using a mini cupcake tin. Should be slightly firm to the touch.
Run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.
NUTRITION FACTS Amount Per Serving Calories: 180 Calories from Fat: 130 Total Fat: 14g Saturated Fat: 8g Cholesterol: 90mg Sodium: 260mg Total Carbs: 9g Dietary Fiber: 0g Sugars: 4g Protein: 6g