Low Carb Cheese Cake

4 oz. Cream cheese


3/8 cup ricotta cheese (whole milk)

1/8 tsp salt1 egg

4.5 tsp splenda granular

1 tbsp water

1.5 tsp almond extract (or vanilla, maple, etc)

1 tbsp heavy cream

4 little pyrex 175 ml baking cups


Preheat oven to 350°.


Place all ingredients into a blender and blend until smooth.

Pour into pyrex dishes and bake until firm but moist(17 – 23 min depending on oven) .

At 17 in – soft & moist; 23 min –toasty-brown on top, more firm and a bit drier.

Remove from oven and let cool.

Refrigerate immediately.

Serve with a dollop of whipped cream


Variations: crumble 6 pecan halves on top of each before baking(adds a negligible amount of carbs).