Nutrition Facts

Serving Size 109 g

(Approx. 16 Servings)

Amount Per Serving

Calories	330	Calories From Fat	260

% Daily Value*

Total Fat 29 g	45%

Saturated Fat 15 g	75%

Trans Fat 1.0 g

Cholesterol 135 mg	45%

Sodium 280 mg	12%

Total Carbohydrate 20 g	7%

Dietary Fiber 2 g	8%

Sugars 3 g

Protein	7 g

Vitamin A 15%	•	Iron 6%

Vitamin C 2%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Low Carb Cheesecake

Prep Time

30 minutes

Cook Time

2 hours

Total Time

2 h 30 m

Serves

16 People

Ingredients

Recipe makes 16 Servings

10 .6000 Oz Swerve Sweets Pancake & Waffle Mix

4 Oz butter, melted

1/2 Tsp salt

1 1/2 Lb cream cheese, room temperature

1/2 cup(s) Swerve Sweetener

1 cup(s) sour cream, room temperature

1 lemon, juice and zest

1 Tsp vanilla extract

6 eggs, room temperature

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Instructions

Preheat oven to 350ºF. Grease an 8-inch springform pan with non-stick spray.

In a medium sized bowl, combine pancake & waffle mix, melted butter and salt. Mix until a sandy dough is formed.

Transfer dough to prepared pan and press firmly to cover bottom of pan and up the sides to create the crust. Bake 15 minutes then remove from oven and set aside. Reduce oven temperature to 300ºF.

Place room temperature cream cheese in a mixer bowl and whip for several minutes. Then add in sweetener, sour cream, lemon juice and zest, and vanilla.

Continue to whip until smooth, then add in eggs. Whip just until combined then transfer to prepared crust.

Bake 60 minutes, just until outside of cheesecake is set but center is not quite set. Turn off oven and let cake stand for 30 minutes, then crack the oven slightly and let cool for an additional 30 minutes. Remove and let cool completely.

Refrigerate overnight before slicing.