Low Carb Cheesecake slice
ALMOND FLOUR Cream Cheese DESSERT KETO

PERFECT LOW CARB CHEESECAKE


A Gluten-Free. Low Carb Cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!

Low Carb Cheesecake has the creaminess and flavor of the classic without all the carbs!

One of the things I hear all the time from low carb dieters is that they want dessert. Something real that they can sink their teeth into. I can’t think of more real dessert than a creamy slice of low carb cheesecake…with strawberry topping.

When I first made this easy Low Carb Cheesecake recipe, I was afraid to take the first bite. I kept asking myself “Did I just waste 2 pounds of cream cheese”? The answer is definitely “No”. This recipe, adapted from my favorite classic cheesecake, is amazing. My sons finished it off in a few days and kept raving about how good it was. I call that Success!

This recipe only has 7 ingredients and only 5.2 grams of carbs per slice. Looking for even more desserts that won’t make you feel like your dieting? How about a Low Carb Chocolate Silk Pie or a Amazing Low Carb Lemon Tart.

WHAT INGREDIENTS ARE IN A LOW CARB (SUGAR-FREE) CHEESECAKE

You will only need these 7 ingredients to make this simple cheesecake. They are all pretty simple and can be found in most grocery stores or online.

FOR THE CRUST:

  • Almond Flour
  • Butter
  • Erythritol, granulated or powdered
  • Vanilla Extract

FOR THE FILLING:

  • Cream Cheese
  • Erythritol, powdered
  • Eggs
  • Lemon (juice and zest)
  • Vanilla Extract
Cheesecake that is Keto friendly

KETO CHEESECAKE WITHOUT ARTIFICIAL SWEETENERS

Let’s talk sweeteners. This is a popular topic that comes up often when discussing baking or cooking low carb recipes. Can I use Stevia? How about Monkfruit? Is Xylitol okay? Yacon Syrup?

To answer, let’s look at each of these natural sweeteners on their own.

Stevia is natural sweetener, made from a leaf that’s related to flowers like the chrysanthemum. It’s 100 to 300 times sweeter than table sugar. On it’s own, it’s not suitable for baking because the tiny amount needed for sweetening would not have the sugar bulk needed for the recipe. A stevia/erythritol blend is recommended. *Stevia In The Raw has bulk added so it measures 1:1 for regular sugar for baking, but that bulk is maltodextrin, which contains a significant amount of carbs.

Monkfruit comes from the juice of a small, round fruit grown in Southeast Asia. Monkfruit is 100 -250 times sweeter than sugar. While Monkfruit alone is not a sweetener I would recommend for this recipe because it’s lacks the needed bulk in the very small amount needed to sweeten this recipe, a monkfuit/erythritol blend is fine.

Xylitol is a sugar alcohol found in most plant material. Granulated xylitol can be used 1:1 to replace sugar in recipes. *Xylitol is Highly Toxic to Dogs. Even very small amounts can lead to seizures, liver failure and death in dogs.

Yacon Syrup comes from the root of the yacon plant from South America. It is best used as a sweetener for beverages, cereal or dressings. It is not recommended for baking due to it’s fructooligosaccharides being unable to withstand high temperatures.

So when making this Perfect Low Carb Cheesecake, I would recommend using granulated erythritol or granulated xylitol or a erythritol blend – either monkfruit/erythritol or stevia/erythritol.

Cheesecake with strawberry sauce

There are lots of low carb sauces that you use to top your cheesecake, but our favorite is this easy Strawberry Sauce.

HOW TO MAKE EASY STRAWBERRY SAUCE

  1. Put 2 cups sliced strawberries, 1/4 cup water and 1/3 cup powdered erythritol in a saucepan. Stir to combine.
  2. Bring to a boil over medium heat and then reduce to a simmer. Cook until strawberries are tender and the sauce is at a consistency you like. Add more water if you like a thinner sauce.
  3. Remove from the heat and stir in a drop or two of almond extract. Allow to cool slightly before using. That’s it!

Just a note – the erythritol may start to crystallize, so the sauce is best to use the same day you make it.

Cheesecake with fresh strawberries

MAKE YOUR OWN POWDERED ERYTHRITOL

Making your own powdered erythritol is easier than you might think. There is no need to buy both granulated and powdered erythritol when you can easily make the powdered variety yourself in the quantities you need.

To do it, you will need granulated erythritol and a coffee grinder. Both are easy to get from Amazon.

*You can use a food processor but the grinding takes a few minutes so there is the danger of the motor overheating.

DIRECTIONS FOR POWDERING ERYTHRITOL:

Use the measured amount of powdered erythritol called for in the recipe. It generally does not measure 1:1 with granulated erythritol.

  1. Place granulated erythritol in coffee grinder.
  2. Pulse until the granulates have formed into a powder.
  3. Shake the grinder to settle the erythritol.
  4. Measure and use immediately or pour into airtight container for storage.
Cheesecake with strawberry sauce
Print Recipe Pin Recipe
5 from 1 vote

Perfect Low Carb Cheesecake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Low Carb Cheesecake has the creaminess and flavor of the classic without all the carbs!
Servings 16
Calories 329kcal

INGREDIENTS

For the Crust:

For the Filling:

INSTRUCTIONS

  • Preheat oven to 350°. Grease 9-inch Springform pan. Line bottom with parchment paper (optional). Wrap bottom and sides of pan with foil if worried about leakage (optional).
  • Stir almond flour, melted butter, erythritol and vanilla in a small bowl until well combined. The mixture will be crumbly.
  • Press the crust mixture into the pan bottom. Bake on center rack of oven for 10 – 12 minutes until just golden. Allow to cool 10 minutes.
  • Meanwhile, using a stand or hand mixer, beat cream cheese and powdered sugar at low speed until fluffy. Beat in eggs one at a time. Add lemon juice, zest and vanilla. Beat until well combined.
  • Pour filling into prepared pan. Bake on center rack of oven for 45 – 55 minutes until center is almost set. (will still be slightly jiggly in the center).
  • Remove from oven and allow to cool in the pan. Keep in the pan, cover and refrigerate for at least 4 hours or overnight to fully set.
  • To remove, run a knife gently around the sides,  unclamp and carefully remove the pan. It should come right off.

RECIPE NOTES

I used a 9 inch springform pan for this recipe. A small pan will result in a thicker cheesecake, but will take additional minutes to bake.
No water bath was used for this recipe. To avoid cracking, watch the pan when it is almost done (still jiggly in center) remove it from the oven. Over-baking can result in cracks on top of the cheesecake.

NUTRITION INFORMATION PER SERVING

Calories: 329kcal | Carbohydrates: 5.2g | Protein: 8.2g | Fat: 31.7g | Fiber: 5.5g | Sugar: 2.6g
Course –Dessert
Cuisine –American

Leave a Reply

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