This is a simple recipe I got from someone at work - all I did was
replace the sugar with Splenda - it came out very well.  I used a
regular frozen pie crust as my husband (who doesn't LC) was going to
be having some too.  For me, I just broke the crust off with a fork -
the filling separated easily from the crust.  You can substitute the
usual ground almonds or almond meal for a crust if you prefer.

1 pound ricotta cheese
2 eggs
1/2 to 3/4 cup Splenda (taste the mixture after adding 1/2 cup)
1 tsp. vanilla extract
1/2 tsp. lemon juice
Cinnamon to sprinkle on top before baking (optional)

Mix everything but the cinnamon in a bowl - by hand will do as it
mixes up quickly.  Pour into an 8" or 9" pie shell or almond crust,
whatever you're using.  Bake for 50-60 minutes at 350F.  Filling
should puff up and be firm in the middle when done.  It will gradually
"fall" as it cools.  Refrigerate until cold and serve.