This cheesecake is diabetic friendly – it has zero added sugar, it is super creamy, and it is easy to make.
The best thing about it is your family and friends won’t know it’s a ‘diabetic’ food. They’ll just think you’re a fabulous dessert maker and they won’t know any different – everyone will love it!
There’s not much else to say about this diabetic cheesecake recipe, except for the fact it is incredibly delicious! You simply must give it a try.
Val said: “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.”
COOKING CLASS
RECIPE
Cheesecake
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
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.
Please pin, share or tweet this delicious recipe with friends and family – they will love you for it.
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.
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.
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.
Love the cheese cake.
Glad you enjoy it Lois!
Is the sweetener liquid or powder?
It is a powder sweetener.
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.
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.
Would sugar free digestive biscuits work as a base for this cheesecaje.
They probably could Mo, if you try it, let us know how you go.