So, it’s around that time of the month when I need a sweet retreat. I decided to make some low-carb cheesecake from Linda’s Low-Carb Menu (click for recipe). These aren’t super sweet, but they’re just enough to satisfy that, “ugh, I want gorge myself on ice cream, cookies, and cake” feeling. These are best served completely chilled, if you eat it while it’s still warm it will taste very eggy. I cooked mine up with food coloring for shits and giggles. I also used Torani sugar-free syrup rather than Da Vinci. It’s a very delightful keto-treat.
Per Serving: 204 Calories; 20g Fat; 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs