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Author Topic: The BEST Low Carb Cheesecake  (Read 9921 times)

Kim P

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The BEST Low Carb Cheesecake
« on: April 02, 2012, 01:00:27 PM »
Low Carb Cheesecake


« Last Edit: August 23, 2015, 08:11:27 AM by Kim P »
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umpa

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Re: The BEST Low Carb Cheesecake
« Reply #1 on: April 02, 2012, 03:54:18 PM »
Easter contest ;)
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owensmath

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Re: The BEST Low Carb Cheesecake
« Reply #2 on: April 02, 2012, 09:20:10 PM »
I am not a cook, so pardon my dumb question.... What is 1 1/3 cup baking equivalent?
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Kim P

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Re: The BEST Low Carb Cheesecake
« Reply #3 on: April 03, 2012, 06:46:31 AM »
A zero carb sweetener.  Kinda like the powdered splenda.  I use the Kroger brand (purple bag).  It comes in white & brown and it is a combo of erythritol and stevia.........Hope that helps!!
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Doug Varrieur

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Re: The BEST Low Carb Cheesecake
« Reply #4 on: April 03, 2012, 08:55:59 AM »
All you would need is 12 drops of ZERO  ;)
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Andrea

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Re: The BEST Low Carb Cheesecake
« Reply #5 on: April 03, 2012, 09:02:08 AM »
I'm watching the mailbox!
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Doug Varrieur

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Re: The BEST Low Carb Cheesecake
« Reply #6 on: April 03, 2012, 09:25:32 AM »
Soon, still waiting on the labels :(
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Maddysmom

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Re: The BEST Low Carb Cheesecake
« Reply #7 on: April 03, 2012, 09:57:36 AM »
Just 12 drops!  How amazing is that!  I am watching the mail box too!!  ;)
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mouseissue

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Re: The BEST Low Carb Cheesecake
« Reply #8 on: April 03, 2012, 01:59:06 PM »
Quote from: Andrea on April 03, 2012, 09:02:08 AM
I'm watching the mailbox!

Me too! :)
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Kim P

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Re: The BEST Low Carb Cheesecake
« Reply #9 on: April 03, 2012, 04:41:21 PM »
Hey Doug ~ I have a question.  Would the zero give the bulk that the filling needs?  I have wondered about using a liquid sweetener but not sure how that work!!
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tinab232

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Re: The BEST Low Carb Cheesecake
« Reply #10 on: April 03, 2012, 07:21:03 PM »
I use the liquid sweetener in my cheesecake recipe and it's great. My recipe is similar and I've I've had no issues.
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mouseissue

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Re: The BEST Low Carb Cheesecake
« Reply #11 on: April 03, 2012, 07:53:13 PM »
Quote from: Kim P on April 03, 2012, 04:41:21 PM
Hey Doug ~ I have a question.  Would the zero give the bulk that the filling needs?  I have wondered about using a liquid sweetener but not sure how that work!!

Hi Kim! :)

If you're concerned about losing (or adding) bulk, simply add oat fiber to your recipe.
It will add fiber and 0 net carbs to any recipe.
Just be sure to up the liquids as oat fiber will drink some of them up.

This may take a little experimentation, but for most recipes it works well.
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umpa

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Re: The BEST Low Carb Cheesecake
« Reply #12 on: April 04, 2012, 08:43:22 AM »
Kim I have been playing with the Zero sweetener for awhile now to get the sweetness right.No matter what I cook or bake not once have I had a filler issue.I think because the amount of xylitol we use is so low.The great thing about Zero is there are no sugar  alcohols so no tummy troubles if you overindulge.That seems to be a huge issue with people even with xylitol.We did the Zero because the other liquid sweeteners out there I tried were too sweet and had a tendency to be bitter in baking. ;) The labels will be in Friday.Thanks for being patient we are new at this.The next product is gonna make you guys wicked happy!We do listen to what you are missing ;D
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mouseissue

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Re: The BEST Low Carb Cheesecake
« Reply #13 on: April 04, 2012, 11:42:31 AM »
Quote from: umpa on April 04, 2012, 08:43:22 AM
...The next product is gonna make you guys wicked happy! We do listen to what you are missing ;D

Hi Umpa! :)

Is that monkey holding a BANANA a clue? ;) ;) ;)
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umpa

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Re: The BEST Low Carb Cheesecake
« Reply #14 on: April 05, 2012, 10:08:12 AM »
YYYYYYYYYYYEEEEEEEESSSSSSS!!!! :D
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