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