Anyone on a low carb diet knows how great it is to find a new recipe that fits with their new meal plans. This is especially true with low carb desserts. Having the ability to eat delicious desserts while maintaining a weight loss diet helps to keep you excited about your diet results and satisfied with the food you are eating. Both of these things are important if you want to be able to stick with you diet and continue seeing weight loss with less effort. Here is a low carb cheesecake recipe and some helpful hints when it comes to baking while eating fewer carbohydrates.

When it comes to baking anything on a low carb diet there are 2 main substitutions that can make or break your recipes. In order for your dessert recipes to be a hit you will need to find a way to replace sugar and flour while keeping the flavor. Sugar and flour are both highly concentrated carbohydrates and therefore won’t fit in to the low carb lifestyle.

An essential sugar substitute for a low carb cheesecake recipe is splenda. This sweetener is made from the sugar molecule and retains the same sweetness without being used as an energy source by the body. It also won’t cause the same cavities that sugar does. For flour there are different options that can be used such as flours made from almonds and other nuts or legumes.

Soya flour is also a very popular flour substitute. Soya flour bakes a little differently that wheat flour so you should be aware of a couple of things if you decide to use it. Soya flour browns much more quickly and so you may need to reduce baking times or temperatures. Also be sure to store it in the fridge or freezer since it is whole grain flour.

Now comes for the best part, the low carb cheesecake recipe. This recipe is simple and delicious but not everyone shares the same tastes with desserts so feel free to make changes to the recipe to suit your own preference.

First, for the crust you will need:

• 1 ¼ cups of sweetener such as Splenda (amount depends on specific sweetener used)

• 2/3 cup ground nuts

• 1/4 cup margarine

• ¾ cups of almond flour

Mix these ingredients together and pack them down in your baking dish, preferably 10 inches in diameter. Now, the rest of the cheesecake needs:

• 24 oz. of cream cheese

• 1 cup of whipping cream

• 4 eggs

• 1 ¼ cups of sweetener

• 1 tsp of sugar free vanilla extract

• ½ tsp of almond extract

Mix the sweetener with the cream cheese until it becomes thick and creamy, and then add the eggs while still beating the mixture. Continue this until it is at the right texture for you and then mix in the remaining ingredients. Pour the mixture evenly on the crust portion and place this into the oven that has been heated to 350 F. Bake for an hour then turn off the oven but leave the cheesecake in with the heat off for another hour. Cool and then serve when ready. This makes for a simple low carb cheesecake recipe that everyone can enjoy.

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Natural Sweeteners substitute sugar in foods and beverages making them healthier while retaining their sweet flavors. When they are manufactured and packaged, they don’t go through the amount of refining and high processing as white or brown sugars do, so they are more natural. This is because refining removes nutrients and other essential vitamins from the sugar cane juice.

To sweeten foods use a sweetener that is plant-based or honey. Since they are not processed or filtered and are plant-based they are natural sweeteners. For example, unfiltered honey has not been processed so it keeps its natural beneficial healing properties such as vitamins, and other elements that come directly from nature. Manufacturers tend to avoid most using the same refining processes as the ones used when refining regular sugar. This is in order to retain as much of the natural properties as possible. Additionally, minimally processed sugar cane juice has micro nutrients that aid in the proper digestion of sweeteners. Sugars that are refined, such as regular white sugar, and brown sugar, are stripped of micro nutrients, which in turn gives us empty calories in non-nutritive and potentially hazardous foods.

When choosing a sugar substitute for tea or coffee and other recipes, there are many healthy choices that can make a big difference for your health. Since natural sweeteners have equal amounts of glucose and fructose, as nature intended, then the body can easily metabolize and use the energy in a controlled manner. For example, honey gets its sweetness from the mono-saccharides fructose and glucose. In equal amounts, it has the same sweetness factor as granulated sugar (regular and brown). They sweeten like sugar because of the same amounts of glucose and fructose contents in them. Using artificial sweeteners to substitute sugar is not a good health decision because they contain high amounts of fructose. Fructose can block healthy digestion and does not allow the body to regulate the blood sugar appropriately.

There are many health benefits when you replace regular granulated white or brown sugar with natural sweeteners. You are getting natural foods because they are minimally refined from their natural state. Also, you will be more awake and not suffer from sleepiness during the day, will enjoy better digestion and your will more in touch with nature’s foods. Granulated white or brown sugar, has been through a process that strips all the nutritional value and when consumed in large amounts can be very harmful to your body and lead to diabetes.

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