Low Carb Cheesecake Recipes with Almond Flour Crust
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Cheesecake has always been a special treat, a guilty pleasure. I am reposting this today, just in time for the holiday weekend. Enjoy low-carb cheesecake all summer with your choice of fresh fruit.
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.
Low Carb Cheesecakes with Almond Flour Crust
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
To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo
I Love making cheesecakes so am looking forward to trying your recipe . Yet, I missed seeing the amount of Stevia drops listed in the ingredients when included in the baking instructions . I also have read erythritol as in Swerve is much sweeter than regular sugar so may try powdered allulose instead . Do you think this would work ok? Thank you.
You won’t need the stevia drops. Allulose actually works better in cheesecakes, so I do recommend. I don’t use it frequently because it’s pricey.
This is the best Cheesecake I have had in awhile, and it’s Keto!
Such a good recipe. I may try an Amaretto hack, see how it goes.
Thank you for this new wonderful treat.
That sounds good.
The recipe you shared is great. The cake is delicious. I will learn to make this cake.
Strawberry pie looks delicious and attractive, I love to eat it
I’m standing here at the kitchen counter trying to figure out the same thing. What do you mean by 2 confectioner’s Swerve? The recipe looks so good and I promised my husband we’d have it tonight. Guess I’m going to take a shot and see what happens. Wish me luck…
How did it turn out, Sharon? What measurements did you use for the Swerve? Hopefully we’ll get a response from Spinach Tiger!
I am so sorry. My comment notification is not working. I fixed the recipe. It’s 2 cups of confectioner’s swerve. My apologies. Angela
Thanks so much for letting us know, Angela. I’ve got all the ingredients in and will give it a go now. Can I just check as I’m in the UK – is a cup measurement equal to 250ml?
Denise, I’ve added that in and included a baking conversion chart you can go to also.
The 1 cup of sour cream is 250 ml (in weight). One cup almond flour is 112 grams. See chart for butter. #/4 up butter is 76 grams. As far as the powdered erythritol, I do not have a conversion for that. It’s very lightweight and I recommend adding to taste. I used 2 cups, which might seem like a lot.
Many thanks for the info! I made it yesterday and it’s really scrummy! I might try it with a little less Stevia next time (it could be that doing the low carb diet and avoiding sugar, may have made a difference to my taste buds and resulted in it seeming sweeter to me than I would normally find). I’ve passed on your website details to some other friends, who are interested in low carb eating.
Denise
THANK YOU for being patient. I do think the sweetener part is a art and trial and error. I don’t like things too sweet, but I worry that folks are looking for the sweet. I have some new cheesecake ideas. I made the mini four inch and am so happy with that. Cheesecake for TWO! I’m about to make mini jars and write that recipe up which is great portion control. I have lots of new low-carb recipes coming. We are loving eating like this. THank you so much for coming here.
Hi, your low carb cheesecake with almond flour crust looks delicious and I can’t wait to try it! Under the ingredients, you’ve written 2 confectioner’s Swerve, but I’m not sure what you mean by 2? Is there a measurement missing, please, eg. tsp, tbsp?
Many thanks and I look forward to hearing from you.
I am so sorry. My comment notification is not working. I fixed the recipe. It’s 2 cups of confectioner’s swerve. My apologies. Angela