Type to search

LOW CARB CHEESECAKE

Recipe

LOW CARB CHEESECAKE

Share

A gluten-free, low carb cheesecake recipe that’s EASY to make with only 8 ingredients and 10 minutes prep time. This sugar-free keto cheesecake tastes just like the real thing – delicious!

 

INGREDIENTS

 

Almond Flour Cheesecake Crust

 

  • 2 cups Blanched Almond Flour
  • 1/3 cup Butter (measured solid, then melted)
  • 3 tbsp Besti Erythritol (granular or powdered works fine)
  • 1 tsp Vanilla extract

 

Keto Cheesecake Filling

 

  • 32 oz Cream cheese (softened)
  • 1 1/4 cup Besti Powdered Erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)
  • 3 large Egg
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract

 

INSTRUCTIONS

 

  1. Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).
  2. To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  3. Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
  4. Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
  5. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
  6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
  7. Serve with fresh raspberry sauce or some thing else if desired.*

 

RECIPE NOTES

 

  • To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking.
  • There has been some confusion about carb counts. Two things to watch for:
    • Erythritol is not included in carb count because it does not get metabolized. Most calculators like MFP do not know to exclude it.
    • The official USDA database lists cream cheese as 1.56g of carbs per ounce. Some product labels may round this up or down, but it’s actually the same for any full-fat cream cheese regardless of brand. Some calculators round this up to 2g per ounce, which can account for a big difference when extrapolating to the 32 oz needed for this low carb cheesecake recipe.

 

Serving size: 1 slice (1/16 of recipe)

 

NUTRITION INFORMATION PER SERVING

 

Nutrition Facts

 

Amount per serving. Serving size in recipe notes above.

 

Calories 325

 

Fat 31g

 

Protein 7g

 

Total Carbs 6g

 

Net Carbs 5g

 

Fiber 1g

 

Sugar 2g

 

Tags:

Leave a Comment

Your email address will not be published. Required fields are marked *

Next Up