Hi Karen,

I'm relatively new to your site, but I absolutely love it. When I started my low-carb journey, all I could think about is not being able to ever eat cheesecake again. However, I see that you have some incredible cheesecake recipes. The only thing that I don't understand is why do you always use two or three different types of sweeteners? Is there a reason for this? Can only one type be used?

Thanks for your time.

Kathy

P.S. I've been working with a wonderful doctor who has been explaining all aspects of weight loss and how not to regain it and one thing that he told me that I share with anyone struggling to lose weight is "nothing ever tastes as good as thin feels"...although cheesecake comes very close.