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Cheesecake – Low Carb, Sugar Free, Delicious!

✅ Evidence-based | By DMP Nutritionists | 11 Comments

COOKING CLASS

RECIPE

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Cheesecake

Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Servings: 16
Calories: 338kcal
Carbs: 20g
Net Carbs: 3g

Ingredients

The crust

  • 2 cups almond flour - equiv. 7.3oz/207g
  • 1/4 cup butter
  • 3 Tablespoon truvia/natvia sweetener
  • 1 teaspoon vanilla extract

The filling

  • 32 oz cream cheese
  • 1 cup truvia/natvia sweetener
  • 3 eggs
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat the oven to 350F/180C.
  • Line the bottom of a 9 inch (23 cm) spring form pan with parchment paper. And grease the edges of the pan with butter.
  • Heat a small non-stick pan over low-medium heat, add the almond flour and blanch for about 4 minutes, just to get a slight tinge of brown - do not burn.
  • Add the almond flour and sweeneter to a bowl. Melt the butter in a bowl in the microwave (or a pot if you don't microwave), add the vanilla extract to the butter, then pour the butter and vanilla into the almond flour, stirring to combine well. It will make a sticky, slightly crumbly dough.
  • Press the dough into the bottom of the pan. Bake for 8 minutes. Remove from oven and leave to cool for at least 10 minutes.
  • Add the cream cheese and sweetener to a bowl or food processor. Beat together on a low speed until fluffy (1-2 min). *If the cream cheese is directly out of the fridge it helps to soften it in the microwave on a 'defrost' cycle, it will make it more manageable.
  • Beat the eggs in one at a time, then add the lemon juice and vanilla extract. Beat until well combined (2-3 min).
  • Pour the cheesecake filling into the pan over the crust. Smooth the top with a spatula.
  • Bake for 55 minutes, until the center of the cake is almost set.
  • Remove the cheesecake from the oven. Leave to cool, then refrigerate in the pan for 4 hours, until completely set. Or leave overnight for best results.
  • Remove the cheesecake from the spring form pan. Serve as is, with fresh strawberries or blueberries, or with a berry or passionfruit syrup over the top.

Nutrition

Calories: 338kcal | Carbohydrates: 20g | Net Carbs: 3g | Fiber: 17g | Protein: 9g | Fat: 32g
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💬 11 Comments - Join the conversation, leave yours below

Reader Interactions

Comments

  1. Raani

    01/29/2022 at 9:31 am

    What I like is that there is probably some vegetables, and sauces in my kitchen to make something really good and fun…like vegetables for breakfast.
    Today I almost remembered/not remembered. I used grams instead of counting carbs, mostly because I don’t understand how it goes from vegetable to grams and use that information to get to something like a daily log.
    broccoli- 86g garlic – 7g small onion
    carrots – 26
    cauliflower – 91g
    zuchini – 94g.
    mushroom 50g. And now I don’t know what to do with that information?
    This has really been fun. And someday I will fit that last piece of carb counting. I want to mention that all the vegetables here (northern India) are out in the open. No bags to give carb counts like reading labels.

    Reply
    • Jedha: Nutritionist (MNutr)

      01/29/2022 at 7:42 pm

      That’s great Raani, vegetables are delicious and super healthy! So what it seems from the list you’ve given is you have weighed the foods? So you’ve included 86g broccoli in your meal, 26g carrots etc (this is the weight of the food). You now need to convert this to a nutritional value. For example, 86g broccoli = 6.2 g carbs, 26g carrots = 2.1 g carbs. You add up all the carb values to get your total number of carbs for the day.

      You can use a site like Cronometer to help you do that. There are also other free sites that can help you calculate nutrition values.

      Reply
  2. Val

    12/20/2020 at 1:31 am

    This is absolutely the best cheesecake I’ve made in a long time and I have a good recipe. It’s wonderful. I never leave anyone’s recipe alone so I did add cinnamon and apple pie spice to the crust and increased the vanilla. Really excellent. Ty for the recipe.

    Reply
    • Lois Ratliff

      12/22/2020 at 11:18 am

      Love the cheese cake.

      Reply
      • Jedha: Nutritionist (MNutr)

        12/25/2020 at 7:44 pm

        Glad you enjoy it Lois!

        Reply
  3. kevin girts

    12/17/2020 at 1:30 pm

    Is the sweetener liquid or powder?

    Reply
    • Jedha: Nutritionist (MNutr)

      12/18/2020 at 12:19 am

      It is a powder sweetener.

      Reply
  4. Annalise Esbach

    12/12/2020 at 9:14 am

    I live in South Africa! Scared to use any sweetener because some can have such a bad aftertaste! Where can I order the sweetener that you used in the recipe. Thank you very much! Annalise Esbach.

    Reply
    • Jedha: Nutritionist (MNutr)

      12/13/2020 at 5:40 pm

      Not sure in your area Annalise. Search online or at a supermarket for a sugar substitute. The ones mentioned here are a stevia/erythritol blend.

      Reply
  5. Mo Moran

    12/12/2020 at 7:10 am

    Would sugar free digestive biscuits work as a base for this cheesecaje.

    Reply
    • Jedha: Nutritionist (MNutr)

      12/13/2020 at 5:39 pm

      They probably could Mo, if you try it, let us know how you go.

      Reply

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