Honestly, I didn’t think I could pull this dessert off and granted, it’s not exactly the cheese cake you’d order in a restaurant, but it’s pretty darn good!
I like this recipe because even though it’s a sweet treat, it’s not going to send your insulin into a raging spike. It won’t even move the dial too much calories-wise. In fact, the fat and protein content is pretty high, making it a snack that will satisfy and keep you full.
Using Stevia in Your Baking
I know, stevia is an acquired taste, but I encourage you to acquire it. Stevia doesn’t spike insulin. It also doesn’t have the same hunger stimulating impacts that fake-sweeteners do. Instead, stevia is a plant-based natural sweetener that’s powerful in its ability to increase sweetness without impacting blood sugar much at all.
But it has a flavor that not everyone is down with. I get that.
If you really can’t stand the taste of stevia, I recommend using a powdered erythritol. Erythritol (say that 10 times fast!) is a sugar alcohol (although it doesn’t contain any booze, so not worries there). It’s got a sweetening effect without raising blood sugar levels and it’s actually beneficial for gut bacteria. You could swap that out for the stevia, but you’d have to taste the raw dough to ensure you’ve got the right level of sweetness. It’s not 1 for 1 with stevia.
With that said, if you give it a whirl and let me know how it turns out for you!
- 8 ounces of cream cheese, softened to room temp
- 1/2 tablespoon, powdered stevia - you can add more if you like a sweeter flavor
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 1/2 tsp lemon juice
- Pinch of salt
- Preheat oven to 375.
- Grease individual bowls with a non-stick spray.
- Mix the cheese and the eggs together thoroughly. Add in the stevia, vanilla and lemon juice.
- Pour mixture into individual bowls.
- Bake for 45 minutes.
Nutrition InformationYield 4 Serving Size 4 servings
Amount Per Serving Calories 240