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Sonoma Family Life Magazine

Healthy Bliss

By Momma Chef

Have you ever found yourself wistfully staring into the refrigerator, looking for something that will satisfy your sweet tooth but won’t bust your diet? Probably a cheesecake is not the first diet-friendly goodie that comes to mind. But, by substituting all-natural Nectevia for white sugar, I was able to create a crave-worthy, creamy, splurge-safe cheesecake that has less than 3 grams of carbs and only 100 calories per piece. Like all of my Momma Chef creations, it’s quick, easy, and scrumptious.

This article originally appeared on It has been reprinted here with permission.

Splurge-Safe Low-Carb Cheesecake


3 large eggs

16 ounces low-fat cream cheese, room temperature

3 tablespoons liquid Nectevia

2 teaspoons vanilla extract

1 teaspoon fresh lemon juice (optional)

fresh raspberries (optional)


Preheat oven to 375°F.

Place eggs in a large bowl and mix on medium speed for 30 seconds.

Add in room-temperature cream cheese, Nectevia, vanilla extract, and lemon juice. Blend until smooth.

Pour mixture into greased pie dish and bake for 30 minutes, or until center is firm to touch. Let cool. Garnish with fresh raspberries.

Karen Nochimowski, aka Momma Chef, is a mother of three active boys (ages 12, 8, and 5). On her blog,, find more of her recipes, all of which require no more than six ingredients and six minutes of prep time.