Delight in guilt-free indulgence with our Low-Carb Cheesecake recipes. These velvety desserts are crafted for those seeking a luscious treat while keeping carb counts low. Made with low-carb sweeteners and a rich cream cheese filling, our recipes ensure the perfect balance of sweetness and creamy texture.
The almond flour or nut-based crust adds a nutty crunch to each bite, complementing the smoothness of the cheesecake. Whether you’re following a low-carb lifestyle or simply aiming to enjoy a lighter dessert, our step-by-step instructions guide you to create cheesecakes that are both delicious and mindful of your dietary preferences.
Customize your Low-Carb Cheesecake with sugar-free toppings or a berry compote for added flair. Whether served at gatherings or savored as a personal indulgence, these recipes offer a delightful way to satisfy your sweet cravings without compromising on your low-carb goals.
Low-Carb Cheesecake Recipe | S2Recipes
Details Low-Carb Cheesecake Recipes
Prep Time: 15 mins
Cook Time: 45 mins
Additional Time: 4 hrs 10 mins
Total Time: 5 hrs 10 mins
Servings: 16
Yield: 1 9-inch cheesecake
Ingredients For Low-Carb Cheesecake Recipes
2 cups blanched almond flour
⅓ cup butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
3 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon lemon zest
Instructions: Low-Carb Cheesecake Recipes
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
Step 2: Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
Step 3: Bake on the center rack in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
Step 4: Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, one at a time. Add lemon juice, vanilla extract, and lemon zest; beat until well combined.
Step 5: Bake on the center rack in the preheated oven until almost set and slightly jiggly in the center, 45 to 55 minutes.
Step 6: Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours to overnight. Run a knife gently around the sides, unclamp, and carefully remove the pan; it should come right off.
The filling was outstanding! The crust was almost okay… I thought it might be slightly crisp but it was too “doughy.” Next time I’ll make it without a crust.
I used this recipe but exchanged the Erythritol for regular powdered Splenda ( not the mixed for baking ) and it came out beautiful and tasted wonderful.
