Mix in large bowl:
3 Large eggs
3 tsp vanilla
16oz container of sour cream
½ cup Splenda
4 tbsp Da Vinci's Sugar Free Caramel Syrup
Then add:
24oz (3 bricks) of Philadelphia Cream Cheese (softened)
2 tbsp butter (melted)
In another bowl, mix: (crust)
½ cup Pecan meal
1 cup Almond meal
½ cup Splenda
6 tbsp butter (melted)
Blend cake mix with mixer until smooth (no clumps). Lightly spray 9x13 cake pan with canola oil, or oil it how you see fit. Spread crust mixture across the bottom of the pan in an even layer. Pour cake mixture in and level with spatula. Preheat oven to 325 and bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 2 hours. Serve chilled.
*It won't look done when you take it out, don't worry, it will firm up as it cools.
*Bake cheese cake with a pan of water on the rack beneath it to help prevent cracking.
*makes 24 squares
I factored all of my nutritional information for Fit Day based on the products and quantity I personally used in this recipe. (including 24g of carbs for the Splenda I used)
Calories: 3216
Fat: 308
Carbs: 66
Fiber: 15
Protein: 61
One square would factor out to be:
Calories: 134
Fat: 13
ECC: 2
Fiber: 1
Protein: 3
I typically have just one square, but you could safely have 2 or even 3 if you were REALLY craving the sweets. Low-Carb keeps me pretty full, so one serving is plenty to satisfy me.
Enjoy!
~adapted from an amazing original recipe by BawdyWench which can be found here:
http://forum.lowcarber.org/showthread.php?t=224312