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

*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

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

86g carb in filling

74g carb

substitute for maltitol: 3/4 cup Splenda (liquid or granular) and 1 tsp molasses

Do not use all liquid Splenda; I typically use liquid for the 3/4 cup and granular for the 1/2 cup.

99g total carb (36 cookies ~ 3g per cookie)

can substitute any sugar-free jam or preserves

Approx 32g total carb; 8 servings is 4g carb each