Creamy, smooth, chocolatey with a chocolate ganache topping, my husband who hates cheesecake, loves these.

This recipe makes four, double it to make 8. These make the best dinner party dessert, and the good news is you can freeze these. I make this recipe every week for the bakery and can promise you that it’s a winner. These sugar free chocolate cheesecake jars are crustless, making them even easier to make.

Why This Sugar Free Chocolate Cheesecake Works

This recipe works because it has the best ingredients to get a smooth, natural chocolate taste. The combination of melted chocolate and unsweetened cocoa gives that just right dark chocolate taste. Topped with chocolate ganache not only looks pretty, but adds another layer of chocolate flavor. Top with a few raspberries for an even better experience.

Sugar Free Chocolate Cheesecake Ingredients (4 servings)

• 1/2 cup sugar free chocolate chips
• 1 tablespoon unsweetened cocoa powder
• 1 egg
• 60 grams sour cream (1/4 cup)
• 8 ounces full fat cream cheese
• 1/2 cup Swerve confectioner’s sweetener or 3/4 cup Allulose
• Vanilla extract
• dash teaspoon salt

Chocolate Ganache

• 1/4 cup heavy cream (or coconut milk)
• 1/4 cup chocolate chips
• Dash sea salt

Tips for Making Chocolate Cheesecake Cheesecake Jars

• It’s imperative that all ingredients are room temperature. We use a food thermometer to make sure the cream cheese and sour cream are at the same temp to avoid any lumps.
• Make sure your bowl is also not cold. If you are using a stainless steel bowl, warm it up first.
• Make sure the melted chocolate is cooled, but not to the point that it hardens back up. This will take five to ten minutes.
• Only mix on low. We use a hand-held mixer, making sure to scrape down the sides.
• Gently mix the eggs with a fork first before adding in a little at a time. Do not use mixer with the eggs, which will push air into the batter and possibly deflate the cheesecakes when baking. Mix only by hand with a spatula, pushing around the sides, several times to make sure there is no air in the mix.
• Only bake at 325 F. for 15 minutes. They are DONE. The middle will jiggle and that’s a good thing.
• You do not have to use a water bath. Put a pan of water on the bottom of oven instead, which helps keep them creamy.
• Cool Completely before adding the ganache. Cool completely before refrigerating.

If you’re in the Nashville area, please consider stopping by the Nolensville Farmer’s Market Saturday mornings or making arrangements to pick up a dozen items in our Franklin Home Bakery.

We sell a large array of Keto Friendly cupcakes, muffins, cheesecakes, and biscuits, all gluten free, sugar free.

Kitchen Equipment

• Foil Cups (these are great, freeze well and come with lids. Use for any kind of single serving desserts or mini mason jars.
• Hand Beater
• Large Spatula (made for omelettes, but great for mixing along sides of bowl to ensure there is no air. You’ll want to use this one all the time.
• Stainless Steel Bowl

Macros

Net Carbs: 5 Calories: 330 Fat: 30 g Protein: 7

More Keto Chocolate Desserts from Spinach Tiger

• Chocolate Mousse
• Chocolate Pudding
• Chocolate Black Botton Brownies
• Chocolate Cream Tart

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Sugar Free Chocolate Cheesecake Jars

Sugar Free Chocolate Cheesecake Jars, Single Serve with Chocolate Ganache Topping

Course Dessert

Cuisine American

Keyword Keto chocolate cheesecake

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 156kcal

Author Angela Roberts

Ingredients

Cheesecake Ingredients

• 8 ounces cream cheese room temperature
• 1 small egg room temperature
• 4 tablespoons sour cream room temperature
• 1 teaspoon vanilla
• 1/2 cup Swerve or Allulose see Notes
• 1 cup sugar free chocolate chips melted
• 1 tablespoon unsweetened cocoa powder
• dash sea salt

Chocolate Ganache

• 1/4 cup sugar free chocolate chips
• 1/4 cup heavy cream or coconut milk optional addition
• dash sea salt

Instructions

• Preheat oven to 350 degrees (180 C)
• Melt chocolate chips in bain marie, careful not to overheat. Heat just until chocolate is melted and allow to cool at least ten minutes. Set aside.
• Make sure cream cheese, sour cream, eggs are at same temperature (approximate 70 degrees F)
• Mix cream cheese until smooth. Keep your beater on low. I like to use a hand beater for cheesecake. You may need to cut cream cheese into pieces and microwave for a few seconds. I do same with the sour cream. You want them at the same temperature (about 70 F).
  
• Add the sweeteners 1/4 cup at a time, scraping along the sides, making sure all sweeteners are incorporated.
• Add Sour Cream. Mix well, but keep beater on low.
• Add melted chocolate and cocoa powder, salt, scraping along the sides and bottom to fully incorporate.
• Add egg by hand, not beater. Make sure to fully incorporate and scrape down against sides to make sure everything is incorporated.
• This will make 4 to 6 small jar servings, depending on your jars. They will not raise much. Pour into jars, placed on baking sheet.
• Turn oven down to 325 F. Bake on a baking sheet for 15 minutes. Put a tray of water on bottom of oven. This keeps the cheesecake light.
• Cool completely before adding chocolate ganache.

Chocolate Ganache

• Heat ingredients chocolate chips and heavy cream in bain marie (double boiler) until chocolate is melted. Slightly cooll before adding. You don't want to wait until the ganache sets too thick.

  If you do that, just reheat. If you don't think it's thin enough add a tablespoon of heavy cream if reheating. You may not use it all.
  
• Once cheesecakes are cooled, spoon ganache over cheesecake.

Refrigerate or Freeze

• Keep cheesecakes refrigerated up to five days. You can also freeze for up to three months.
  

Notes

If using allulose, taste for sweetness. You may need to add more.

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g

The post Sugar Free Chocolate Cheesecake Jars appeared first on Spinach Tiger.

Since I originally started making sugar-free keto cheesecakes, I found a fairly good formula that I think works perfectly whether I’m making small cheesecakes, jar cheesecakes or this nice big fat New York style cheesecake.

This served as the birthday cake for the twins, Marshall and Ryder, when they turned 15. This September, they turn 18 and I can’t believe how fast the time flies. If you follow this blog for the last 16 years, you would hear about them, as for many years they were right there in the kitchen baking along side of me, or playing while I was doing a blog post. I’m not the mom, but I’m the friend who watched them for years and am still a big part of their life.

The one keto dessert that they like and will eat is the cheesecake! I think keto cheesecake probably is the one dessert you can fool all the people with as far as sugar-free desserts.

New York style keto cheesecake has a rich slightly dense texture, not too sweet and topped with sour cream. I didn’t sweeten the sour cream with anything as I didn’t find that necessary. If you love, creamy and rich, you will love this keto cheesecake.

Ingredients for Keto Cheesecake

• Cream Cheese (full fat)
• Sour Cream
• Eggs
• Swerve Confectioner’s Sweetener (or erythritol of choice)
• Allulose (if you have it)
• Orange or Lemon zest and extract
• 9 inch cheesecake pan with removable bottom
• Almond Flour Crust

My ratio is 8 ounces cream cheese to one egg to 1/4 cup sour cream to 1/2 cup confectioner’s. I added one extra yolk, which I do if it’s a big cheesecake. I used an 8 1/2 inch cheesecake pan. If you have a larger pan, add more ingredients in this ratio.

How to Bake a Keto Cheesecake

You will not need to make a water bath for this cheesecake. I learned this from America’s Test Kitchen, and I like how this texture turns out. Rich, fluffy, creamy and slightly dense, it has the perfect New York cheesecake texture.

Once you have your baked almond flour crust, make sure your temperature is 325 (160 C) degrees F. If you use bake mode, you’ll be baking for about 45-50 minutes. If you are using a convection oven, it may only take about 40-50 minutes. How will you know?

How Do You Tell When a Cheesecake is Done?

Take the internal temperature. If you’ve been here for anytime at Spinach Tiger, you will know I’m devoted to the food thermometer for baking. Cheesecake is done when center is 150 F (65 C).

I’ve made this cheesecake twice in one week for different events. The second time I used the thermometer and took it out of the oven at 155 degrees F. shaving off about ten minutes of baking time and it was creamier. Both version were good, but I liked the creamier version best. This means means you will be taking the cheesecake out before you think it’s done trusting that thermometer.

Fancy Fruit Topping for Keto Cheesecake

The easiest way to top a cheesecake and make it pretty is to make a fruit wreath around the cheesecake. I wait and top my cheesecake with fruit before serving (1 to 2 hours is okay). Then right before serving, I sprinkle confectioner’s sugar. (I use Swerve brand).

You could also top with a raspberry puree or blackberry sauce (use Swerve instead of sugar and skip the sour cream. You could also top with this delicious blueberry compote like I did here!

Please Pin so you can make this for your next special occasion.

More KETO Cheesecakes from Spinach Tiger

Go check out the NEW homepage. Will give you lots of options. Just click on the logo at the top.

Note: MACROS are in the recipe.

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Keto New York Style Cheesecake

New York Style Low Carb Cheesecake

Course Dessert

Cuisine American

Keyword keto cheesecake, keto dessert

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10

Calories 330kcal

Author Angela Roberts

Equipment

• 1 8 inch cheesecake pan

Ingredients

• 32 ounces full fat cream cheese room temperature (see notes)
• 1 cup full fat sour cream
• 4 large eggs
• 1 large egg yolk
• 2 cups Swerve Confectioner’s powdered erythritol (see notes)
• 1/4 teaspoon lemon or orange extract or teaspoon vanilla
• zest of one orange or lemon
• Almond Flour Crust Recipe
• 1 1/2 cups almond flour
• 3 tablespoons melted butter
• 1 tablespoon Swerve or sugar

Instructions

• ! Make Almond Crust
• Add almond flour, melted butter, vanilla and swerve.
• Pat down into a 8 or 9-inch springform pan. Don't go up the sides. Not necessary.
• Jab with fork all over. Bake for 10 to 15 minutes until done at 350 F (180C).
• Stick in freezer for about 10 minutes.

Make Filling

• Using a food processor, or a mixer, mix cream cheese until it is very smooth.
• Add in sour cream, zest, swerve, Mix well.
• Add vanilla. Add lemon extract (if using)
• Add eggs by hand, until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 45-55 minutes.or until the outside is set and the middle still jiggles a little. It will continue to cook.I t will get a golden brown. The internal temperature should be taken at 45 minutes to see where it's at. It's done at 150 degrees in center.
• Turn oven off. Open oven door. Leave in for an hour. If you don't have time for that, it's okay. I didn't as I needed my oven. It might compact a little more, but that's okay. When that happens, I just stick inside microwave to cool.
• Take cheesecake out. Allow it to cool for two hours. Remove from pan.
• If you want sour cream on top, spread on after cooling and before refrigeration.
• Refrigerate for at least six hours or overnight.
• Serve as is, or with berries and fresh mint.

Notes

To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.

Nutrition

Serving: 1of 12 | Calories: 330kcal | Carbohydrates: 6g | Protein: 10g | Fat: 35g

The post Classic Keto New York Cheesecake with Fancy Fruit Topping appeared first on Spinach Tiger.

I made these as a set of three but you can easily make one large cheesecake following the measurements in this cheesecake.

I really like making these in three small pans, especially if you’re having a dinner for two or four. Also if you are setting up a dessert table, it looks so cute, especially setting the cakes on greens.

While Keto raspberry cheesecake is great for any occasion, it’s especially nice for Christmas. Here I made some little chocolate decorations (not necessary) and did add some pomegranate arils and stabilized whipped cream.

Tips for Keto Cheesecake

Over the many years of making keto cheesecakes, I’ve discovered that allulose is often a better choice than erythritol. However, it’s not always easy to find and is expensive. I still use Swerve confectioner’s as my go to for my cheesecakes.

Make sure to cool completely before refrigerating.

Ratios: My typical ratio is 8 ounces full fat cream cheese to 1/4 cup sour cream, one egg. If you’re making a full-size cheesecake you will need 32 ounces (4 bars), 1 cup sour cream and four eggs and one extra egg yolk. To this you will add your sweetener (2 cups confectioner’s sweetener).

Baking in Jars: Yes, you can make mini cheesecakes in jars without a bottom crust. Don’t fill up more than 3/4 of the way and bake at 325° for about 15 minutes.

Raspberry Puree: If you use enough liquid with erythritol, your raspberry sauce will be smooth and will not crystalize.

How to Tell When Cheesecake is Done

This is always the big question. The ideal internal temperature for cheesecake is between 150° and 155° F.  If you know me by now, you know I use a food thermometor for everything, especially baking. This will give you confidence.

How to Make a Keto Cheesecake Crust

This is much easier than you might think. You can decide if you only want to make one small cheesecake (for two), or make all three. These cheesecake pans from Amazon come in set of three.

If you feel you have too much cheesecake mix, you can put some in small jars.

More Keto Cheesecakes From Spinach Tiger

• Keto Crustless Cheesecakes in Jars
• Keto Classic New York Cheesecake with Fruit Wreath
• Keto Blueberry Cheesecake Bars
• Keto Basque Cheesecake
• Keto Maple Pecan Cheesecake Bars
• Keto Spiced Pear Cheesecake Bars

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Keto Cheesecake with Raspberry Topping

Keto Cheesecake with Raspberry Topping for Three Mini Cheesecakes

Course Dessert

Cuisine American

Keyword cheesecake, keto cheesecake

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

Cream Cheese Mixture

• All Ingredients Need to be at Room Temperature
• 24 ounces cream cheese
• 3 eggs
• 3/4 cup sour cream
• 1 1/2 cup Swerve Confectioner’s
• 1 tablespoon vanilla
• 1/4 teaspoon lemon extract or 6 tablespoons lemon juice
• lemon zest about 1/4 teaspoon

Almond Flour Cheesecake Crust

• 1 cup almond flour
• 1 teaspoon vanilla
• 3 tablespoon melted butter
• Kitchen Tools Needed
• 4 inch Mini Cheesecake Pans
• Parchment Paper

Raspberry Sauce

• 1 10 ounce Frozen Raspberries
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 cup erythritol
• Stabilized Whipped Cream (for Garnish) Recipe (optional)

Instructions

• Make Almond Flour Crust

Cheesecake Crust

• Mix all ingredients together. You may think it’s too dry, but when you put it between your fingers, you’ll see it hold together.
• Cut parchment paper to fit your pans.
• Press almond flour mixture in and bake for 8 to 10 minutes at 350 degrees.
• Lower temperature to 325.

Cream Cheese Mixture

• Please make sure your cream cheese is at room temperature. You might consider ten seconds in microwave.
• Put all ingredients into a food processor or blender. I like using the Vitamix to make sure everything is smooth.
• In that case, I’ll put the eggs in first, followed by the rest of the ingredients.
• Mix until smooth.
• Bake in center of oven at 325 degrees F. for 20 to 25 minutes, until the top seems not to move. There may be a slight jiggle as the cheesecake will keep cooking.
• Leave in oven for about 25 minutes with the door open.
• Take out and cool completely before refrigerating.

Raspberry Sauce

• Empty raspberries into a saucepan with water, 1/2 cup Swerve or sweetener of choice. Adding enough liquid will keep raspberry sauce from crystalizing. Cook on low for at least twenty minutes. Cool and take through a sieve. Cool completely before topping cheesecake.
  
• Top Cheesecake, refrigerate for several hours before serving.

The post Keto Raspberry Cheesecake appeared first on Spinach Tiger.

Thanks to Whole Earth Golden Sweetener, (Amazon) Keto basque cheesecake is made very much like typical basque cheesecake with the absence of flour and a sweetener replacement.

How Does Basque Cheesecake Differ from Regular Cheesecake?

• There is no crust.
• Heavy cream instead of sour cream creates much different texture.
• The top is bronzed (almost burnt) which brings a caramelized flavor.
• Cheesecake pan is lines with parchment paper to avoid burning the sides and can be served on parchment.
• Basque cheesecake is baked at a very high temperature and no water bath.

Keto Basque Cheesecake Ingredients

Made with cream cheese, eggs, sweetener (Swerve) and heavy cream, the texture and the appearance is very different from regular cheesecake. The inside is very creamy, while regular cheesecake typically made with cream cheese and sour cream is more dense and more evenly baked. The middle of the basque cheesecake will be a lot creamier than its edges.

What Should the Internal Temperature of Basque Cheesecake be?

Once the internal temperature reaches 150 Degrees F. in the middle, take it out.

Tips for Baking Keto Basque Cheesecake

• Don’t scrimp on heavy cream. The heavy cream is the secret to the creamy texture.
• Use a springform pan.
• Use the right sized pan. This recipe is for an 8 inch cheesecake pan. If you use a 9 inch or 10 inch pan, it’s not going to work unless you adjust the ingredients.
• Make sure your oven is completely pre-heated and hot prior to putting in oven.
• Use double pieces of parchment paper and don’t worry about the wrinkles it will cause.
• Get the air out by knocking the cake pan on the counter prior to baking.
• Wait until the basque cheesecake is completely cooled before refrigerating. This will , avoid any condensation.
• Serve alone. Fruit is okay, but could mask that caramelized taste.
• Make sure your cream cheese is softened and at room temperature and mix well on medium low speed before adding rest of ingredients. Eggs and heavy cream should be at room temp also.
• Ovens vary. Check the temperature after 30 minutes. My oven baked this very fast.
• Freeze; thaw in refrigerator. I froze in pieces. Worked beautifully.

This keto basque cheesecake is mind-blowing, rich with caramel notes and no one will know it’s keto. Let me know if you make this. I would love to hear from you. Don’t forget to pin.

More Keto Cheesecake Recipes from Spinach Tiger

• Classic Keto New York Cheesecake
• Keto Blueberry Cheesecake Bars
• Keto Maple Pecan Cheesecake Bars
• Crustless Cheesecake Jars
• Mini Cheesecake for Two

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Keto Basque Cheesecake

Delicious ALMOST Burnt Cheesecake

Course Keto Dessert

Cuisine French

Keyword creamcheese cheesecake, keto bagels

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 12 servings

Equipment

• 1 8 inch Springform Pan

Ingredients

• 24 ounces cream cheese room temperature
• 5 eggs
• 1 egg yolk
• 1 1/2 cups heavy cream room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups Golden Erythritol and Monk Fruit see notes

Instructions

• Prepare pan with two large pieces of parchment paper. You can fold the sides. Wrinkled cheese cake sides are part of a basque cheesecake. You might want to pray or butter the bottom of the pan first to get the parchment paper to stick to bottom and sides. (Don't overdo that).
  
• Preheat oven to 425 degrees F.
• Make sure cream cheese, heavy cream, eggs are at room temperature.
• Use a hand beater (if you have one) to mix the cream cheese until very smooth.
  
• Add sweetener a half cup at a time until fully incorporated.
• Add eggs one at a time on low speed.
• Add heavy cream and vanilla. Mix on low speed.
• Make sure oven is very hot and preheated for 20 minutes.
• Pour batter into pan. Bang on counter to get rid of any air.
  
• Bake for 30 to 45 minutes. Your oven will be different from my oven. Check at 30. You want your internal temperature in the middle to be about 150 degrees F. You will want a soft center.
• Cool completely before placing in fridge uncovered to prevent any condensation.
  
• FREEZING: You can freeze whole or in pieces. Defrost in refrigerator. I tested this in pieces and it defrosted beautifully.

Notes

If you don’t have the Golden Erythritol, use erythritol of your choice, such as Swerve or an allulose blend. 

The post Keto Basque Cheesecake (the almost burnt cheesecake) appeared first on Spinach Tiger.

Start a Blessings Jar

This is a way to stay grounded, for if we count our blessings instead of our irritations, we are more able to bless others.

We have had a life changing year. So many amazing good surprises that do not involve money, business opportunities, more followers, higher traffic, or worldly goods. I’ll talk about this a lot more towards the end of the year, so please keep coming back.

New Pumpkin Recipe

Every year I post at least one new pumpkin recipe. This was going to be the year that didn’t happen, but thanks to one cup of pumpkin left over from baking, keto maple pumpkin cheesecake jars with a maple pecan topping were born.

The best news about these aside from delicious, cute and easy, is the pecan topping is put on the top instead of the bottom where it could get soggy. The topping has a crunch and adds just the right amount of texture to the cheesecake.

Baking time is about 18 minutes or until the topping has reached its crunch, and prep time is about 10 minutes. Not bad for a really adorable dessert that is waiting for you when you need a bit of a sweet holiday treat, or really great sitting in little jars on your holiday table.

These would even be good to take to a pot luck (as long as you remember to gather your jars before you leave). I have found that people love jar desserts at parties because they are small and an easy individual serving.

Ingredients for Keto Maple Pumpkin Cheesecake Jars

• Cream Cheese
• Pumpkin Puree
• Pumpkin Spice
• Swerve Confectioner’s
• Maple extract or sugar free maple syrup
• Egg
• Vanilla
• TOPPING – Pecans, Almond Flour, Butter, Swerve Granulated
• Jars

Mini Jars for Baking

I use these mini jars from Amazon (affiliate that earns small commission).

Macros

Calories: 246 Net Carbs: 4

More Keto Pumpkin Desserts You Will Love

• Keto Pumpkin Struesel Muffins
• Easy Keto Pumpkin Cheesecake Bars
• Savory Roast Whole Pumpkin Appetizer
• Keto Pumpkin Pie Jars

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Keto Maple Pumpkin Cheesecake Jars with Maple

Jars filled with Keto Pumpkin Cheesecake, Maple Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto bagels, pumpkin cheesecake

Servings 6 Servings

Calories 256kcal

Ingredients

Pumpkin Cheesecake

• 8 ounces cream cheese
• 1/2 cup pumpkin
• 1 egg
• 1/2 cup Swerve Confectioner's
• 1 teaspoon vanilla
• 1 tablespoon pumpkin pie spice or to taste
• 1/2 teaspoon maple extract

Maple Pecan Topping

• 1/3 cup chopped pecans
• 2 tablespoons butter
• 1/4 cup Swerve
• 1/2 teaspoon cinnamon
• 1/3 cup almond flour
• 1/4 teaspoon maple extract

Instructions

• Put all ingredients for cheesecake in food processor and blend or use a hand mixer.
• Pour into small jars (that can be baked). You can use ramekins if you want to.

Maple Pecan Topping

• Add extract to melted butter before pouring onto the almond flour.
• Add all ingredients together, add more almond flour if needed.
• Crumble on top of cheesecake jars.
• Bake for 18-20 minutes at 350 degrees F.
• Cool completely before refrigerating at least 3 hours before eating.

Nutrition

Serving: 1of 6 | Calories: 256kcal | Carbohydrates: 6g | Fiber: 2g

The post Keto Maple Pumpkin Cheesecake Jars with Maple Pecan Topping appeared first on Spinach Tiger.

Grain Free Pumpkin Cheesecake Bars (sugar free) is being republished again, because it’s one of my favorites and it’s easy. When my maple cream cheese bars became wildly popular, I thought grain free pumpkin cheesecake bars were in order.

I started with a pecan almond flour crust, pre-baked for 8 minutes and reminds me of a shortbread crust.

I learned a new thing today. In the other recipe, I brought the almond flour crust up the sides. In this recipe, I decided to only make the crust for the bottom and not up sides. It works so well as I wanted more pumpkin cheesecake coming forward and not fighting all that crust.

This site contains Amazon affiliate links which earn a small commission, but do not increase price.

I like making these in a long bottomless baking pan, but you could use parchment and make these in a square baking dish. If you want to make A LOT of these in a 13 x 9 pan for a crowd, then double the recipe. Don’t forget the parchment paper. I love these pre-cut parchment sheets I recently ordered on Amazon.

The Good News for Grain Free Pumpkin Cheesecake Bars

They are easy, and they freeze well, even with the stabilized whipped cream. Freeze on a tray, then place in a plastic bag. When ready to eat, just leave out on counter for about 30 minutes.

The best thing I like about these is portion control and having a dessert pre-cut for a crowd.

Nutrition Value for Grain Free Pumpkin Cheesecake Bars

I cut these into 16 servings. These bars are 134 calories (before whipped cream) and 1 net carb.

Spinach Tiger Has Lots of Keto Pumpkin Desserts

Every Autumn I go to town trying to come up with new pumpkin desserts. I’ve done soufflé, ice cream, pie, cake and even pumpkin pop tarts. I have a separate post for diabetic friendly low-carb pumpkin desserts that you can find here.

• Pumpkin Bundt Cake
• Pumpkin Streusel Muffins
• Pumpkin Pie
• Pumpkin Cheesecake
• Pumpkin Pie Jars (Crustless)
• Pumpkin Sheetpan Squares
• Roasted Pumpkin with Ricotta

Whether you’re making sides or turkey, I have you covered with 50 gourmet Thanksgiving Recipes.

My Top 50 Gourmet Thanksgiving Recipes from Soup to Nuts. Recipes Here.

You will also love these Grain Free Maple Pecan Cheesecake Bars, Most popular dessert post since it was published.

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Pumpkin Bars

Easy Grain Free Pumpkin Cheesecake Bars,crust made with almond flour pecan.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 134kcal

Author Angela Roberts

Ingredients

Almond Flour Crust

• 1 1/4 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 egg yolk
• 2 tablespoons Swerve or Allulose

Pumpkin Cheesecake Filling

• 1/4 cup Swerve see notes
• 7 ounces cream cheese room temperature (see notes)
• 1 cup pumpkin puree
• 1 egg
• 1/2 teaspoon maple extract Order Here
• 1 tablespoon pumpkin pie spice

Kitchen Tools

• Parchment Paper
• Baking Pan

Instructions

Make Crust

• Combine melted butter, egg, almond flour and chopped pecans.
• Place in plastic bag and refrigerate for 30 minutes.
• Press into bottom of pan, lined with parchment paper.
• Bake for 8 minutes at 350 degrees, F. 180 C. Gas, 4.

Make Filling

• Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. egg.

Make Bars

• Pour pumpkin mixture into prepared pre-baked pans. Bake at 350 F, 180 C, Gas 4 for 20 minutes.
• Cool Completely.
• Refrigerate.

Notes

This recipe contains affiliate Amazon links which earn a small commission.

I reserved 1 tablespoon cream cheese from an 8 ounce pack to make stabilized whipped cream.

I only used 1/4 cup swerve for this recipe, but please taste before you bake. You may want it sweeter! If you use Allulose, you will need at least 1/3 cup.

Nutrition

Calories: 134kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Fiber: 2g

The post Easy Grain Free Pumpkin Cheesecake Bars appeared first on Spinach Tiger.

You can make keto blueberry cheesecake bars in either a 8 x8 square pan like this one from USA Pan, my favorite pan brand, or a rectangular pan.

Process for Keto Cheesecake Blueberry Bars

• Prepare 8 x 8 pan with two pieces of parchment paper.
• Freeze for 10 minutes.
• Pre-bake at 350 F (180 C) for 8-10 minutes until slightly golden.

One of the times I baked this in a rectangular pan, so use what you have.

You can use blueberry compote to make cheesecake in jars.

More Keto Cheesecake from Spinach Tiger

• Pear Cheesecake Bars
• Keto New York Cheesecake
• Keto Mini Cheesecake for Two
• Keto Pumpkin Cheesecake Bars
• Keto Maple Pecan Cheesecake Bars
• Keto Crustless Cheesecake in Jars

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Keto Blueberry Cheesecake Bars

Keto, Low Crab, Sugar Free Blueberry Cheesecake Bars

Course Keto Dessert

Cuisine American

Keyword blueberries, keto cheesecake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Ingredients

Blueberry Topping

• 2 cups blueberries
• 1/2 lemon
• 1/3 cup Swerve

Bottom Crust

• 1 1/.2 cups almond flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 3 tablespoons Swerve Confectioner's sweetener
• 2.5 tablespoons butter melted
• 1 small beaten egg

Cheesecake Filling

• 16 ounces cream cheese
• 2 eggs
• 1/2 lemon, zest and juice
• 1 cup Confectioner's Sweetener
• 8 tablespoons sour cream
• 2 teaspoon vanilla

Instructions

• Blueberry Topping
• Place blueberries with few tablespoons of water, swerve, lemon juice in small saucepan. After about 10 minutes, add xanthan gum gel. You can leave this out, but you will have to drain some of the juice.
• Bring to boil, reduce heat to simmer and cook about 20 minutes.
• Set aside to cool.

Tart Crust

• Mix all dry ingredients first. Add butter and beaten egg and mix with hands to bring together. Wrap in plastic. Refrigerate for 15 minutes.
• I use a square 8 x 8 pan to make this and the safest thing to do is to line the whole pan in parchment paper first, as the almond flour dough can tend to stick. Spray the pan before applying the paper.
• Roll out on the parchment paper and then place the parchment paper with the dough into the pan. Freeze for five minutes or longer.
• Pre-bake for 8 minutes at 350 degrees, 180 C.

Make Cheesecake Filling

• If cream cheese is not room temperature, microwave for 10 to 20 seconds.
• Place egg, extracts, sour cream, Swerve in blender. Mix. Add cream cheese, and blend until well mixed. Add lemon juice and zest and mix again.

Assemble

• Once tart is pre-baked, pour cream cheese mixture in. Bake at 350 degrees F. for 10 minutes. Lower to 325 degrees F. and bake for 15 more minutes.
• Cool completely before refrigerating. Cool to room temperature before adding sour cream in next step.
• Spread with sour cream. . Refrigerate for at least six hours prior adding blueberry compote. Refrigerate compote separately. Add compote to cream cheese bars Cut into 16 squares. You can skip the compote and add freshly sliced strawberries as an option.

The post Keto Blueberry Cheesecake Bars appeared first on Spinach Tiger.

How to Make a Good Low Carb Pumpkin Cheesecake Recipe

Cheesecake is probably one of the most intimidating desserts to make. There are two concerns. When is it really done and will it crack?

Mine obviously didn’t crack, but I did struggle a bit on doneness. You’re supposed to give it a little jiggle. If it jiggles a little circle in the middle, turn off the oven. I didn’t use a bain marie (water bath), as the Loveless Cafe Cookbook says that’s a waste of time.

It bakes for an hour and a half (which seems like a long time). Then turn off the oven,  leave the door open and let it sit in there  for another 30 minutes.  Take it out of oven, and run sharp knife around the edge. Cover loosely with foil for several hours to cool. It’s best if you can refrigerate overnight, but chill for at least 6 hours.

Stop right here if you’re looking for a pumpkin cheesecake recipe. It’s a high, dense creamy cheesecake just absolutely luscious full of pumpkin pie flavor with a grain free almond flour crust.

You can choose to make this a low-carb, keto friendly recipe by using swerve, or you can use sugar. That is up to you. The rest of the recipe remains the same and it’s Cheesecake Factory inspired.

I served this pumpkin cheesecake recipe at a recent birthday dinner as the birthday girl was on the keto diet. Everyone loved it. Mr. Spinach Tiger, who hates pumpkin pie and hates cheesecake, ate a good share.

This is why I say never say never. You think you know what you like, but don’t cut yourself short because maybe you just haven’t had it prepared the right way or you’ve convinced yourself about something that isn’t true.

National Encouragement Day

I only tell you this because if you think you know yourself fully, take another look, reconsider. There is so much more to you than you know, and perhaps waiting to bloom. While we all have the pleasure of aging, we also have a pleasure of never being done.  Old dogs cannot only learn new tricks; they can invent them.

We humans are fluid. We change. We reconsider. We forgive. We reconcile. We rediscover.  We may gray and wrinkle and lose collagen as our joints ache, but our hearts and minds can continue to grow, surprising us.  . That’s a real thing.  I encourage you to encourage yourself to find discover something new about yourself.

I used to say “I don’t make desserts, I don’t bake” and look at me now. I found out that I can and I do it. I now have a keto home bakery, which I never set out to do.

This low carb pumpkin cheesecake gave me no trouble at all. I served with a mixture of heavy cream and sour cream on the side.

I used this recipe from Wholesome Yum for a grain free crust, using almond flour to make a pre-baked crust.

Keto Pumpkin Cheesecake Nutrition Values

I used this organic pumpkin, which has less than 24 net carbs for the whole can. The entire cheesecake serves 10 and has 48 net carbs, making this a very low carb, keto friendly dessert option at 4 net carbs per slice (12 slices to a cake).

The Sweetener for Grain Free Keto Pumpkin Cheesecake

For the sweetener I used the  Confectioner’s Swerve (erythritol), which I can honestly say tasted just like a dessert made with sugar. I’ve used Swerve many times and sometimes you get a cooling effect from it, but this did not happen with the cheesecake. You can read here as to why I love Swerve.

Kitchen Items You Need for this Low-Carb Pumpkin Cheesecake Recipe

I like using a springform pan, but you can use a 9 inch heavy duty cake pan. You might have a little left over if you do that which you can put in another pan. (Amazon affiliate). 


I highly recommend using parchment paper  a food processor works better than a mixer because it won’t create air. If you do use a mixer, make sure to tap the baking dish on the counter to remove air.

These are the parchment paper rounds I use and I love that they have the little tabs.

The nutmeg grinder is not absolutely necessary, but my kitchen wouldn’t be without it, because nutmeg only tastes good if it’s freshly ground.

10-inch Spring Form Pan 

Food Processor

Nutmeg Grinder

More Cheesecakes from Spinach Tiger

 Pumpkin Recipes from Spinach Tiger

Most Popular Cheesecake Recipe here is the Grain Free Maple Pecan Cheesecake Bars.

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Low Carb Pumpkin Cheesecake Recipe (Keto and Paleo friendly)

A low carb, gluten free copycat version of Cheesecake Factory Pumpkin Cheesecake. 4 net carbs per slice.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 12

Author Angela Roberts

Ingredients

• 4 8- ounce packages full fat cream cheese room temperature
• ¼ cup sour cream full fat
• 4 teaspoons ground cinnamon
• 1 teaspoon ginger ground
• ¼ teaspoon cloves ground
• 1/4 teaspoon freshly ground nutmeg
• 1 15- ounce can pure Organic pumpkin see notes
• 2 3/4 cups Swerve Confectioner's Sweetener
• 1 tablespoon vanilla extract or Bourbon
• 4 large room temperature lightly beaten eggs

Bottom Crust

• 2 cups almond flour
• 1/2 cup pecans
• 1/3 cup melted butter
• 1 teaspoon vanilla
• 1 tablespoon Swerve or sugar

Instructions

Make Crust

• Put pecans in food process until crushed into small pieces.
• Add almond flour, melted butter, vanilla and swerve.
• Pat down into a 9-inch springform pan. You may not have enough to go up the sides. Don't worry about that.
• Bake for 10 to 15 minutes until done. Set aside to cool.
• Make Filling
• In a a bowl, add all spices, swerve, vanilla to pumpkin, Mix well. Set aside.
• Using a food processor, mix cream cheese until it is very smooth. Add in swerve. Mix well.
• Add in sour cream, pumpkin,. Mix well.
• Add vanilla.
• Add eggs until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little, It will continue to cook.
• Turn oven off. Open oven door. Leave in for an hour.
• Take cheesecake out. Allow to cool for two hours.
• Refrigerate for at least six hours or overnight.

Notes

I use Confectioner's Swerve for the filling and crust. It's smoother.
You can substitute 2 tablespoons of pumpkin pie spice for the spices.

The post Low Carb Pumpkin Cheesecake Recipe (Cheesecake Factory Inspired) appeared first on Spinach Tiger.

The great news about these low carb cheesecakes recipes is that they are keto friendly, high in fat, grain free, sugar free and are absolutely delicious. You’ll never need to add sugar to your cheesecake again and if you’re gluten free, you will love my almond crust.

I’ve served some version of cheesecake many times at parties that fit several diet plans.  Even though it’s keto friendly, low carb and sugar free, no one seems to notice. It’s not on the “diet” table. It’s simply on the table and everyone raves about it.

My keto cheesecake still has the rich texture of cream cheese made even creamier with sour cream and eggs, and flavorful with a hint of orange zest, lemon, and lime.

Normally, citrus gets a little lost in cheesecake, and while the citrus is very subtle, it’s adding a lot of flavor to the vanilla.

I’ve learned quite a bit about low-carb cheesecakes recipes making these.

Cheesecake is decadent and frustrating. There are so many variations on the crust and the filling, and it took four cheesecakes until the almond flour crust was worthy. Now, I have it down and I will be using it for all kinds of tarts in the future.

I discovered the addition of chopped nuts (especially pecans) give the crust “something to talk about.” If you don’t have extra nuts, another great idea is to make your own almond flour (see that recipe here) and leave it a little more course than usual. I did that with the mini cheesecakes and it was so perfectly crunchy, and did not fall apart. Order almond flour here. 

The good news about this low carb cheesecake is that it’s not that different in recipe or taste from a regular cheesecake.  The main thing is that the crust is grain free and the whole cheesecake is sugar free, as I used Swerve.  It’s “safe” to eat on the ketogenic diet plan and good enough for everyone.

I made this in a ten-inch pan, so it wasn’t sky high. If you want it sky high,  bake it in an 8 or 9 inch cheesecake pan. Or follow my notes in the recipe and increase the amount of ingredients.

How Do I tell if Cheesecake is done?

The cheesecake should have a little bit of a wiggle in the center and the surrounding edges will be more solid.

Do I have to put cheesecake in a water bath?

No. You can bake your cheesecake on a sheet pan with no water bath?

Mini Keto, Low Carb Cheesecakes Recipes with Blueberry Compote

I also made three mini cheesecakes using these pans. Follow the same instructions, but cut the amounts by 1/4.

Recipe Here for Mini Cheesecakes.

Low Carb Cheesecakes with Sour Cream

You can skip the berries and smear sour cream, once the cheesecakes are cooled. Refrigerate for a few hours before cutting.

Low Carb Cheesecakes in Mini Jars (Nut Free)

You can bake these jars in the oven, and I’ll be back for a full recipe. I like this idea when you want to skip the crust because you want to be nut free. Top with anything you like. You can even freeze for the future. Recipe Here. 

If you love low-carb cheesecakes, I have a few more more for you.

Pumpkin Cheesecake (I usually make this in the Fall, but anytime is good).

Maple Pecan Pumpkin Cheescake Bars (This is by far my most popular keto friendly dessert)

Nutrition for Large Keto Cheesecake

There are 4 Net carbs per slice.

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Low Carb Cheesecakes with Almond Flour Crust

New York Style Low Carb Cheesecakes

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 32 ounces organic cream cheese room temperature (see notes)
• 1 cup organic sour cream 250 ml
• 2 large eggs
• 3 large egg yolks
• 2 cups Swerve Confectioner’s powdered erythritol (see notes)
• 1 tablespoon vanilla
• zest of one lime or lemon
• juice of lime see notes
• 1/2 teaspoon lemon extract
• Almond Pecan flour Crust Recipe
• For Bottom Crust
• 2 cups almond flour
• 1/3 cup pecans or almonds optional
• ⅓ cup melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon Swerve or sugar

Instructions

Almond Flour Crust

• Put pecans in food process until crushed into small pieces.You don't have to add in crushed nuts. This is optional item.
• Add almond flour, melted butter, vanilla swerve.
• Pat down into a 8 or 9-inch springform pan. You may not have enough to go up the sides. Don’t worry about that. Jab with fork.
• Bake for 10 to 15 minutes until done. Set aside to cool.

Make Filling

• Using a food processor, or a mixer, mix cream cheese until it is very smooth.
• Add in sour cream, eggs, zest, swerve and liquid stevia. Mix well.
• Add vanilla. Add lemon extract (if using)
• Add eggs until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little. It will continue to cook.It will get a golden brown.
• Turn oven off. Open oven door. Leave in for an hour.
• Take cheesecake out. Allow to cool for two hours.
• If you want sour cream on top, spread on after cooling and before refrigeration.
• Refrigerate for at least six hours or overnight.
• Serve as is, or with berries.

Notes

You can opt out of lime juice if you don’t have it.
To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.

The post Low Carb Cheesecake Recipes with Almond Flour Crust appeared first on Spinach Tiger.

I’ve had more people ask me for this recipe than anything I’ve ever posted. This picture of the maple pecan bars went absolutely nuts on instagram.  There is a video below to help you.

You’ll want to make this, because this is my most  keto friendly popular post.

This made me a bit nervous because it’s not the typical super sweet pecan bar that resembles pecan bar, but now that I’ve made it several times, I can tell you, it’s addicting.

The Keto Maple Pecan Bar is Keto Friendly, Grain Free and Sugar Free

It’s decadent and yet it’s a keto friendly sweet, low-carb, and paleo friendly.

My inspiration comes from my favorite Christmas cookies,  the Keto Friendly Pecan Tassie.  My love for pecans led to this very easy cookie bar that works for any low carb or keto diet and it’s also diabetic friendly.

I had a friend taste test the first batch who is strictly following keto and she said the texture was perfect, and suggested adding in maple extract.

My husband concurred that the maple extract woke this cookie bar up and has become a family favorite.

This is not just for holidays, but is something you can easily make all year. I can have it all done in under an hour with ten minutes of active time.

How to Make the Almond Flour Crust

The only tricky part, although not difficult, is the almond flour crust. You can press it in with your hands, (instead of rolling it). In my video,  I do roll it between two pieces of parchment paper.  It doesn’t look like it’s going to work, but once you pre-bake it and you must pre-bake, it’s really good, not inferior in any way to other cookie bar bottoms.

As far as the cream cheese part, it’s so simple.

I use room temperature cream cheese, an egg,  powdered erythritol (I use Swerve), vanilla and maple extract and you’re just about done.  In my latest version, I added two tablespoons of sour cream. It’s not totally necessary,  but I like it.

Chop one cup of pecans, bake for about twenty minutes and then chill thoroughly. Cut into squares and take to your next party!

An Important Word about Maple Pecan Bars

Maple pecan bars aren’t a cheesecake, but have a cream cheese filing that is inspired by cheesecake.   After three tries, we flavored the cream cheese mixture with maple extract, and liked this version best. I had tried flavoring with various liquors and that just did not work!

There are also options as to where to place the pecans. In the first version, I put them first before the cream cheese mixture. Either way, it’s good. It’s a matter of how you want it to look. If I put the pecans in first, I save a sprinkling for the top.

A Word About Swerve

My favorite brand of powdered erythritol is Swerve and I wrote an extensive article about it here.

A Word About that Almond Flour Crust

This year I made pumpkin cheesecake bars and didn’t do a side crust, only a bottom. I loved it. You can head over there for that recipe, where I crushed some pecans in the pie dough and I love it.

I Made a Video for Keto Maple Pecan Cheesecake Bars

I used this rectangular tart pan, for this recipe,  but a square tart pan or square baking dish would work, if you plan on cutting them into squares.

If you love this recipe,  you will also love my new recipe for grain free pecan tassies

Keto Friendly Pumpkin Spice Cake

This is a cake with all the flavors of pumpkin pie. We love this so much, it’s part of my home bakery selection.

Low Carb Pumpkin Crumble

Low Carb Spiced Pear Cheesecake Tart

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Grain Free Maple Pecan Bars, (Keto, Low-Carb, Sugar Free)

When pecans and maple come together for a cheesecake bar with an almond crust.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 116kcal

Author Angela Roberts

Equipment

• Rectangular Tart Pan

Ingredients

Tart Crust

• 2 cups almond flour
• 3 tablespoons butter
• 1/2 teaspoon vanilla optional
• 1/3 cup Swerve granulated
• 1 egg

Tart Filling Ingredients

• 8 ounce full fat cream cheese
• 2 tablespoons sour cream newly added and optional
• 1/2 cup Swerve granulated
• 1 egg
• 1 teaspoon maple extract
• 1 cup pecans plus two tablespoons for garnish

Instructions

• Almond Tart Crust Instructions
• Melt butter and mix with almond flour, vanilla and swerve.
• Mix in egg yolk.
• Put in tart pan, by pressing in with fingers.
• Bake for 10 minutes at 350 degrees F.

Make Filling

• Mix cream cheese with sour cream, maple extract, egg, Swerve. Start with 1/2 teaspoon extract and taste.

Tart Instructions

• Chop pecans.
• Mix with a little sea salt.
• Put pecans in pan with tart crust first (although you can reverse this is you want)
• Pour cheesecake mixture.
• Top with two tablespoons chopped pecans for garnish.
• To avoid the tart crust from burning, cover entire tart pan with tin foil. Use a pairing knife, cut out the middle tart part so that only the tart crust is covered.
• Bake for 20 minutes at 350 degrees F. 180 C. or until cream cheese mixture is set.
• Cool completely.
• Refrigerate at least six hour, preferably overnight.
• Cut into 16 squares.

Video

Notes

Pan Used: I used this kind of tart pan, cutting into 16 bars.
You can use any kind of square pan and just put the crust on the bottom as an option.
Use parchment paper if you do that.

Maple Extract: If you can’t get real maple extract, you can skip this part. They are stll good without it.

If using real cane sugar, you can substitute 1 to 1, but do taste filling to see if it’s sweet enough. You might want to start with 1/3 cup sugar for filling and add more as needed.

Nutrition

Serving: 1serving | Calories: 116kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Fiber: 1g

The post Grain Free Maple Pecan Cheesecake Bars with VIDEO appeared first on Spinach Tiger.