Easy Low Carb Cheesecake – Easy & Healthy Recipe

Easy Low Carb Cheesecake – Easy & Healthy Recipe
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You don’t need to be on a keto diet or be gluten-free to enjoy this deliciously Easy Low Carb Cheesecake, it’s sugar, carb and gluten-free making it a super healthy option that tastes just like a fully loaded cheesecake.

With only 10-15 minutes of prep time, the only problem is trying to wait for it to chill before you eat all of its scrumminess.

Easy Low Carb Cheesecake!

INGREDIENTS 

CHEESECAKE BASE

2 Cups of Almond Flour

1/3 Cup of Butter

3 Tbsp of Powdered Erythritol (or any powdered sweetener)

1 Tbsp of Vanilla Extract

CREAM CHEESE FILLING

4 Cups of Cream Cheese

1 & 1/2 Cups of Powdered Erythritol (or any powdered sweetener)

3 Eggs

1 Tbsp of Vanilla Extract

1 Tbsp of Lemon Juice

INSTRUCTIONS 

CHEESECAKE BASE

1. Pre-heat the oven to 350F/175C and grease a 9 inch cake pan

2. Place the Almond Flour in the mixing bowl

3. Melt the Butter and add to the Almond Flour

4. Add the Powdered Erythritol (or any powdered sweetener) and the Vanilla Extract

5. Mix well until combined and forms a crumbly dough

6. Press the Dough firmly into the greased cake pan

7. Bake in the pre-heated oven for 10-12 minutes then cool for 10 minutes before adding the filling

CREAM CHEESE FILLING

1. Whisk the Cream Cheese and Powdered Erythitol

2. Whisk the Eggs one at a time

3. Finally whisk in the Vanilla Extract and the Lemon Juice

4. Pour the Cream Cheese Filling over the cheesecake base in the baking pan and smooth over with a spatula

5. Bake for 50-55 minutes, allow to cool then refrigerate for at least 4 hours until fully set

6. Serve and enjoy or add a topping of your choice

NUTRITIONAL VALUE

Fat: 31g

Protein: 7g

Total Carbs: 6g

Net Carbs: 5g

Total Calories: 325 Calories

Print the recipe out below!

Cheesecake Recipe

EASY LOW CARB CHEESECAKE

EASY LOW CARB CHEESECAKE
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Servings 8 people
Calories 325 kcal

Equipment

  • Whisk
  • 9 inch Cake Pan
  • Mixing Bowl
  • Spatula

Ingredients
  

  • 2 Cups Almond Flour
  • 1/3 Cup Butter
  • 3 tbsp Powdered Erythritol (or any powdered sweetener)
  • 1 tbsp Vanilla Extract

Cream Cheese Filling

  • 4 Cups Cream Cheese
  • 1 & 1/2 Cups Powdered Erythritol (or any powdered sweetener
  • 3 Eggs
  • 1 tbsp Lemon Juice
  • 1 tbsp Vanilla Extract

Instructions
 

Cheesecake Base

  • Pre-heat the oven to 350F/175C
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  • Place the almond flour, melt butter and add to the bowl along with the erythritol and vanilla extract
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  • Mix until well combined and add to greased 9 inch baking pan
  • The dough may be slightly crumbly so press the dough firmly into the pan
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  • Bake in the preheated oven for 10-12 minutes and allow to cool for 10 minutes
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Cheesecake Filling

  • Whisk the cream cheese and powdered erythritol until creamy
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  • Add the one egg at a time and whisk then add the vanilla extract & lemon Juice
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  • Pour the cream cheese filling over the cooked cheesecake base in the baking pan, smooth over with a spatula
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  • Bake for 50-55 minutes, allow to cool and refrigerate for at least 4 hours until fully set
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  • Serve and enjoy or add a topping of your choice
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Keyword dessert, keto