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Low-Carb Cheesecake

If you’re looking for a delicious dessert that satisfies your sweet tooth without affecting your low-carb diet, Low Carb Cheesecake is the perfect choice for you. This recipe combines the rich flavor and creamy texture of traditional cheesecake, but it is made to be suitable for the low-carb and keto diet or any low-carb diet. Get ready to enjoy a great taste without the guilt!

The Ingredients

Base:

  • 1 cup almond flour
  • 2 tablespoons Baker’s Choice melted
  • 1 tablespoon healthy sugar substitute or any low-carb sweetener

Cheese Layer:

  • 450 grams of cream cheese, at room temperature
  • 1/2 cup healthy sugar substitute
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup whipping cream

How to prepare

  1. Preheat the oven to 160 degrees Celsius. Grease the cheesecake pan.
  2. In a bowl, mix the almond flour, melted butter, and sugar substitute until well combined, then spread it in the pan and press it down.
  3. Bake for 10 minutes, then let it cool.
  4. In a bowl, beat the cream cheese with the sugar substitute until smooth.
  5. Add the eggs one at a time, then add the vanilla and whipping cream and mix until well combined.
  6. Pour the mixture over the base and bake for 45-50 minutes, or until the mixture sets.
  7. Let the cheesecake cool completely in the refrigerator before serving.

Preparing the recipe

preparation time

20 minutes

difficulty

easy

Serves

12

Cooking time

45-50 minutes

Calories

330 Kcal per serving

Cooling Time

At least 5 hours

Share the recipe

How to prepare

  1. Preheat the oven to 160 degrees Celsius. Grease the cheesecake pan.
  2. In a bowl, mix the almond flour, melted butter, and sugar substitute until well combined, then spread it in the pan and press it down.
  3. Bake for 10 minutes, then let it cool.
  4. In a bowl, beat the cream cheese with the sugar substitute until smooth.
  5. Add the eggs one at a time, then add the vanilla and whipping cream and mix until well combined.
  6. Pour the mixture over the base and bake for 45-50 minutes, or until the mixture sets.
  7. Let the cheesecake cool completely in the refrigerator before serving.

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