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LOW CARB CHEESECAKE RECIPE – SUGAR-FREE KETO CHEESECAKE

Keto diet Keto Recipes Ketogenic Recipe Low Carb Recipes

LOW CARB CHEESECAKE RECIPE – SUGAR-FREE KETO CHEESECAKE

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HOW TO MAKE SUGAR-FREE CHEESECAKE THAT TASTES LIKE THE REAL THING

With that in mind, I’m excited to share my keto low carb cheesecake recipe.

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!

Servingsslices

INGREDIENTS

Almond Flour Cheesecake Crust

Keto Cheesecake Filling

INSTRUCTIONS

  1. 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.

  2. 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.)

  3. 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).
  4. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.

  5. 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.)
  6.  Serve with fresh raspberry sauce 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 Facts

Amount per serving.
Calories325
Fat31g
Protein7g
Total Carbs6g
Net Carbs5g
Fiber1g
Sugar2g
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