Best Ever Low Carb Cheesecake Recipes

LOW-CARB CHEESECAKE

Low-Carb Cheesecake image

A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!

Provided by Holistic Yum

Categories Desserts Cakes Cheesecake Recipes

Time 5h10m

Yield 16

Number Of Ingredients 10

Ingredients

2 cups blanched almond flour
⅓ cup butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
3 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon lemon zest

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g

BEST EVER LOW CARB CHEESECAKE

Best Ever Low Carb Cheesecake image

I've tried a lot of different cheesecake recipes over the years of low carbing, but this is by far the best I've come up with. hard to eat just one piece!

Provided by ACanadian

Categories Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs cream cheese (not light, it has more carbs!)
1 cup Splenda granular (or use the equivalent sweetening power of your favourite sugar substitute...liquid splenda lowers th)
4 eggs
1 egg yolk
1 tablespoon lemon juice
2/3 cup regular sour cream
1 teaspoon vanilla

Steps:

Preheat oven to 300 degrees.
Cream softened cream cheese with splenda until very smooth.
Blend in sour cream, vanilla, and lemon juice.
Add eggs one at a time and beat until smooth but don't overbeat.
Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
Place in fridge for several hours before serving.
Top with your favourite fresh fruit if desired and whipped cream.

Nutrition Facts : Calories 321.1, Fat 31, SaturatedFat 18.9, Cholesterol 175, Sodium 254.5, Carbohydrate 2.9, Sugar 0.4, Protein 8.4

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