These zero-point cheesecakes rely on eggs for their thickening power. Thickening will occur when raw egg proteins unwind and link together, which is what happens when eggs cook. You can substitute egg whites for whole eggs if you monitor your cholesterol, but you will need 6 egg whites instead of 3 whole eggs. According to WW GREEN, you can exchange 3 eggs for 3/4 cup of liquid egg replacer, which reduces the point value per serving.
For this cheesecake, I use Lakanto Monkfuit Sweetener to sweeten the cheesecake.
TASTES just like sugar | Zero net carbs, Zero calories, Zero glycemic Sweetener
1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monk fruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs
It’s WW FRIENDLY, Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural
You can purchase the Lakanto Monkfruit Sweetener HERE.
WHAT DO I USE TO BAKE MY ZERO CHEESECAKE IN?: