Have you tried Karen's New York Style Cheesecake With Brazil Nut Crust?

It truly tastes wonderful. If you don't have Canadian Sugar Twin, just use all Splenda - but you'll need twice as much. That is, you'll need a total of 20 tablespoons. Using the two sweeteners means you only need half as much sweetener. Mind you, the first time I made it, I just used 10 tbsp of Splenda and it was fine.

There's a thread here where Karen answers lots of questions about it.

Have a good look through our Sweet Treats section, too, for other cakey ideas.

HTH Happy birthday!

Rosebud

HAPPY BIRTHDAY!

Don't forget to include some low-carb ice cream!

We found that Atkins brownies make an acceptable b-day cake substitute. Try frosting them and dont forget to sing!!!

I'm a bit late but if you want a real cake that's lc and sf you must check this one out. I made it and it's delicious. You can add some cream cheese frosting if you want the whole birthday cake "look".

http://www.lowcarbluxury.com/recipes/recipe-cake01.html

I made the recipe above as a layer cake with cream cheese frosting. I believe I used a bit more lemon extract to give it a real lemony flavor. I put strawberries in the center as a fruit filling and some around the top as a garnish -- it was GOOD! Somewhere in my journal I posted the altered recipe. I don't know the page but My b-day was on 8/2 and I believe I made it the day before. If you go back in my journal you can find it by the date. I've also made this a few more times for diabetic relatives for their b-days and they were quite impressed. HAPPY B-DAY!

I used preground almond meal for this cake but I have also ground my own for pie crusts. I would think it would work out fine if you ground your own. Have a great b-day!

I ground my own almond almonds in a food processor. They came in a bag as Naturally Sliced. What they mean by "naturally" I don't know. But I was concerned the homemade flour wouldn't be as good as the prepackaged flour. I checked the consistency and they were pretty much identical. The only difference was that my flour had brown flecks in it (from the outside of the almonds). The prepackaged (and very expensive) almond flour was just all yellow.

I'm glad things turned out well. The almond flour pound cake is also great as a loaf with a cup or so of frozen blueberries added in the dough. Cooked in muffin tins I bet they would be perfect!

I'm glad you liked it. Strange how even deserts can taste better the next day! I made this recipe below not too long ago and I'd thought I'd pass it along to you. I based it off of the pumpkin cheesecake recipe that was floating around the boards over the holidays. It turned out really good!

Sunspine's Blueberry Cheesecake
Serves 12

Cheese cake:
2 8 oz pkgs cream cheese
2 eggs
1/2 cup Splenda (or 12 packets)
1 TB plus 1 tsp. Lemon extract
1.5- 2 cups frozen or fresh blueberries

Crust:
1.5 cups almond flour (or any nut-- pecan, walnut, etc. or a combo)
1/2 stick butter melted
4 TB Splenda granular
(can add 4 TB unsweetened cocoa for chocolate crust)


Crust-Mix dry ingredients and then mix together with the melted butter until it forms a paste. Spread into pie tin.

Cake -- Mix all ingredients with electric mixer until fully blended. Mix in the blueberries last on low setting or by hand so they don't all break.

To Assemble: Pour mixture into crust.

Bake at 350 for 55-60 minutes. Important part: Set for AT LEAST 3 hours in the refrigerator.

**I haven't put this one into Fitday yet but based on other fruit cheesecakes I've made, it will likely be about 6 carbs per slice