Weight Watchers Carrot Cake Cheesecake Directions:
- Preheat the oven to 350°F and grease a 9-inch springform pan.
- For the carrot cake: In a large bowl, mix the light butter, erythritol, stevia, eggs, vanilla, and shredded carrot. Add in the almond flour, coconut flour, cinnamon, baking soda, and salt. Mix until combined. Pour the batter into the prepared pan.
- For the cheesecake layer: In another bowl, beat the fat-free cream cheese, erythritol, and stevia together. Mix in the eggs, vanilla, and lemon juice until smooth. Pour the cheesecake mixture over the carrot cake layer.
- Bake for 40-50 minutes or until the middle is set. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For the frosting: Beat the fat-free cream cheese, fat-free butter substitute, powdered Swerve, vanilla, and fat-free heavy whipping cream until smooth. Once the cheesecake has cooled, spread the frosting over the top and garnish with chopped nuts if desired.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Light butter: 15 points
- Almond flour: 12 points
- Coconut flour: 2 points
- Fat-free cream cheese (16 oz): 8 points
- Fat-free cream cheese (for frosting, 2 oz): 1 point
- Optional chopped nuts (1 tablespoon): 3 points
Total Points: 41 (without optional nuts)
Servings: 12 Points
Per Serving: 3.42
Nutrition Information (per serving):
- Calories: ~140
- Fat: ~10g
- Protein: ~6g
- Carbohydrates: ~7g
- Sugar: ~1g
- Sodium: ~200mg
I await your comments! Enjoy!
