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Low Carb Cheesecake

Low Carb Cheesecake

Low Carb Cheesecake

Who doesn’t like cheesecake- its sweet, delicious, lushes, and one of my family’s favorite desserts.

We had it once a week. It was a family tradition, I think, just like when we make sushi on Friday or grab a pizza on Saturday.

However, when we all switch to a low-carb, sugar-free lifestyle, buying cheesecake was not an option because nobody is selling around here sugar-free version.

Low Carb Cheesecake

With that being said, a few weeks ago, I decided to make my own. We were all craving it! It was not even funny.

I tried a few different recipes, and finally, on my third try, we got a winner. I thought it was a perfect balance of sweet and creamy. We all loved it so much. Even if you are not implementing a low carb or sugar-free lifestyle you can totally make this recipe.

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Low Carb Cheesecake

It is super easy! Let me just tell you, if I can make this in my air fryer without any cake-making skill, you can, without a doubt, make it too. I feel like you cab totally make this at night, refrigerate and have it the next day for lunch. Now, let’s dive in and make this yummy recipe.

Now, if you decide to make my Low Carb Cheesecake recipe, please share it with me on Instagram, and do not forget to tag me @sandraseasycooking. I would love to see it and with your permission share it!

Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.

step by step

Meanwhile, mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

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cheesecake

LOW-CARB CHEESECAKE

Yield: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Chill Time: 6 hours
Total Time: 7 hours

Super easy and tasty Keto Friendly, Low Carb and Sugar-Free Cheesecake recipe

Ingredients

Crust:

  • 2 cups almond flour
  • 1/2 stick unsalted butter
  • 2 teaspoons cinnamon
  • 1/8 cup Monk-fruit sweetener (I used a blender to make confectioners' sugar)

Filling:

  • 3 blocks of original cream cheese, 8 Oz each, room temp
  • 3 large eggs
  • 1 cup Monk Fruit (confectioners' sugar for smoothness), read notes
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1 tbsp lemon juice

Instructions

    1.Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.
    2.Meanwhile mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
    3.Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

    Add a topping/s of your choice.


Notes

I used Lakanto Monkfruit sweetener, stevia, or Swerve confectioners' sweetener
could be used as well. You can use regular sugar if you are not on low carb,
sugar-free diet, of course.

I did not have powdered sugar so I used my blender to make it powdered.





Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 114mgSodium: 118mgCarbohydrates: 12gNet Carbohydrates: 8gFiber: 4gSugar: 5gSugar Alcohols: 0gProtein: 10g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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