I altered this recipe to be low-carb and sugar free, but it can be put in a chocolate graham cracker pie crust and made with “normal” ingredients. 145 total carbs
- creamy peanut butter
- tub Cool Whip
- heavy whipping cream
- SF Reese's cups miniatures
18 carbs total
- cream cheese
- 1lb ground sausage
- pecans
- frozen rhode's dinner rolls dough
approximately 24g total carbohydrates
- heavy cream
- celery
- mushrooms
- cheddar cheese
- frozen broccoli
- chicken
- xanthan gum
- mayonnaise
- ground red pepper
36g
- bacon
- frozen cauliflower
- sour cream
- cream cheese
- parsley
The original recipe calls for 2-2/3 cup crushed pretzels. Substituting crushed almonds makes this a low-carb dish.
64g carb
- tub cool whip
- cream cheese
- margarine
- strawberry jello
- almonds
- frozen strawberries
- cream of mushroom soup
*Cut dough can be put placed in freezer on a baking sheet for 20 min. Remove from freezer and transfer to a ziploc bag. Freeze dough for up to 4 months. When ready to bake, place on parchment paper and bake 15 min.
*Brown Sugar Substitute – 1 cup Splenda granular and 1/4 cup sugar free maple syrup = 1 cup brown sugar
- all purpose flour
- whole wheat flour
- honey
Approximately 24-48g carb in basic filling (depending on brand of cream cheese)
*Optional variation: Mix 1 cup of prepared batter with 1/2 cup natural peanut butter and 1 square baking chocolate, melted. Swirl through “regular” batter in pan. Top with crushed peanut buter cups.
Reese Cheesecake filling – 192g carb
- large eggs
- heavy whipping cream
- almond extract
- cream cheese
86g carb in filling
- sour cream
- eggs plus 1 egg yolk
- cream cheese
- Cheesecake Crust