Are you looking for a delicious and low-carb cheesecake that you can customize to your own flavor preferences? If so, you're in the right place! This article will guide you through the process of creating a delectable low-carb cheesecake, providing you with a variety of options to choose from so you can create a dessert that perfectly suits your taste. From choosing the right crust and fillings to selecting the perfect toppings, you'll learn everything you need to know to make a low-carb cheesecake that will satisfy your sweet cravings without compromising your dietary goals.
Let's cook with our recipes!
PERFECT LOW CARB CHEESECAKE
Low Carb Cheesecake has the creaminess and flavor of the classic without all the carbs!
Provided by Christine Mello
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease 9-inch Springform pan. Line bottom with parchment paper (optional). Wrap bottom and sides of pan with foil if worried about leakage (optional).
- Stir almond flour, melted butter, erythritol and vanilla in a small bowl until well combined. The mixture will be crumbly.
- Press the crust mixture into the pan bottom. Bake on center rack of oven for 10 - 12 minutes until just golden. Allow to cool 10 minutes.
- Meanwhile, using a stand or hand mixer, beat cream cheese and powdered erythritol at low speed until fluffy. Beat in eggs one at a time. Add lemon juice, zest and vanilla. Beat until well combined.
- Pour filling into prepared pan. Bake on center rack of oven for 45 - 55 minutes until center is almost set. (will still be slightly jiggly in the center).
- Remove from oven and allow to cool in the pan. Keep in the pan, cover and refrigerate for at least 4 hours or overnight to fully set.
- To remove, run a knife gently around the sides, unclamp and carefully remove the pan. It should come right off.
Nutrition Facts : Calories 329 kcal, Carbohydrate 5.2 g, Protein 8.2 g, Fat 31.7 g, Fiber 5.5 g, Sugar 2.6 g, ServingSize 1 serving
LOW CARB NUTELLA CHEESECAKE PARFAIT
This layered Low Carb Nutella Cheesecake Parfait is the ultimate sweet treat. It comes together in minutes with only a few ingredients!
Provided by Taryn
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Beat the cream cheese until softened.
- Add in the chocolate hazelnut spread and beat until smooth.
- Add sweetener to taste.
- Spoon or pipe into small dishes alternating the white and chocolate cheesecake.
Nutrition Facts : Calories 353.9 kcal, Carbohydrate 19.3 g, Protein 5.4 g, Fat 29.4 g, SaturatedFat 14.9 g, Cholesterol 62.4 mg, Sodium 217 mg, Fiber 16 g, Sugar 2.8 g, ServingSize 1 serving
PERFECT LOW CARB KETO CHEESECAKE RECIPE
A creamy and delicious Keto Cheesecake made with such ease! It's a great low carb and gluten-free dessert that your friends and family will love. Oh, and did I mention that there is no water bath for this Sugar-Free Cheesecake?!
Provided by Stephanie Parlegreco
Categories Desserts
Time 6h
Number Of Ingredients 12
Steps:
- Bring all your ingredients to room temperature.
- Preheat the oven to 325 degrees.
- In a small bowl stir all the crust ingredients: almond flour, swerve brown sugar, flaxseed meal, melted butter, salt, and cinnamon.
- Add the mixture to the springform pan and press down evenly. If you have enough you can press it up the sides too.
- Place in the oven and bake for 10 minutes. Remove and let cool.
- In a medium-sized bowl add the cream cheese, and using a hand or stand mixer, start mixing the cream cheese.
- Add the sour cream and mix it again.
- Now add the low carb sweetener, eggs, vanilla, and lemon juice. Mix again until smooth, you don't want any lumps.
- Tap the bowl on the counter to remove any air bubbles.
- Pour the batter into the prepared crust, and gently tap again to make sure the filling is spread out evenly in the pan.
- Place the cheesecake in the middle of the oven and cook for 50 minutes. You want the center of the keto cheesecake to still be a little jiggly. *DO NOT OPEN THE OVEN DURING THE COOKING PROCESS.
- Once the cheesecake is done cooking, turn the oven off, crack the door open, and leave the cheesecake for 30 minutes.
- Remove from the oven and let it cool for 1 hour. *About 10 minutes into the cooling time, run a very thin knife around the inside of the springform pan to loosen the crust from the sides.
- Loosely cover the cheesecake with plastic wrap and place in the fridge for 4-6 hours, but overnight is best.
Nutrition Facts : ServingSize 1 Slice, Calories 473 calories, Sugar 4.1 g, Sodium 406.5 mg, Fat 45 g, SaturatedFat 21.4 g, TransFat 0.5 g, Carbohydrate 8.3 g, Fiber 2 g, Protein 9.8 g, Cholesterol 137.9 mg
LOW-CARB CHEESECAKE
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
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
EASY PROTEIN CHEESECAKE WITH A CRUST
Beat your cravings with this Easy Protein Cheesecake recipe. This healthy low carb cheesecake is DELICIOUS and comes with a Low Carb Crust!
Provided by Derek Howes
Categories Dessert
Time 1h50m
Number Of Ingredients 10
Steps:
- Melt your Butter or Coconut Oil
- Combine and mix together your melted Butter or Coconut Oil and Almond Flour in a bowl
- Take out a 6x2 pan, line it with some parchment paper, and press your mix into it
- Bake your crust on 350F/176C for 8-12 minutes or until it's lightly browned
- In another bowl mix together the rest of your ingredients aside from your Chocolate Chips
- Pour your mix on top of your crust
- Melt your chocolate chips
- Pour your melted chocolate and cut it into your cheesecake with a knife to give it that beautiful marbled look
- Bake your cheesecake on 325F/162C for 30-35 minutes, drop your temperature to 200F/93C and continue baking for 50 minutes-1 hour
- Remove your cheesecake, let it cool for a couple hours, or wrap it up and put it into the fridge overnight (my preference)
Nutrition Facts : Fat 7.5 g, Calories 183 kcal, Carbohydrate 10.1 g, Protein 18.8 g, Fiber 2.5 g, Sugar 5.5 g, Sodium 300.7 mg, SaturatedFat 3 g, ServingSize 1 serving
LOW CARB MICROWAVE CHEESECAKE IN 2 MINUTES
All you need is 3 ingredients and 2 minutes for this Low Carb Microwave Cheesecake. This recipe is keto friendly and packs a ton of flavor!
Provided by Derek Howes
Categories Dessert
Time 3m
Number Of Ingredients 5
Steps:
- Mix together all of your ingredients until smooth (soften your cream cheese by microwaving it for 10-15 seconds if it's "hard").
- Either pour your mix into a microwave safe dish or if you mixed them in that dish just move onto your next step.
- Microwave for 2-3 minutes (this part all depends on how powerful your microwave is).
Nutrition Facts : Calories 351 kcal, Fat 23 g, SaturatedFat 14 g, Sodium 467 mg, Carbohydrate 7 g, Sugar 3 g, Protein 29 g, ServingSize 1 serving
LOW CARB VANILLA CHEESECAKE PUDDING
A sweet and creamy low-carb cheesecake fix that needs only 6 ingredients and 15 minutes to make! It's the ultimate no bake, no wait keto sweet treat for those days when you want to spoil yourself.
Provided by Anna Mazlin
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Use food processor or mini chopper to finely grind walnuts
- Divide walnuts equally among four dessert cups
- Using a hand mixer, beat together remaining ingredients until smooth
- Spoon on top of ground walnuts
- Chill until ready to serve or serve immediately
Nutrition Facts : Calories 396 kcal, Carbohydrate 5 g, Protein 6 g, Fat 40 g, SaturatedFat 18 g, Cholesterol 100 mg, Sodium 202 mg, Sugar 2 g, ServingSize 1 serving
KETO CHOCOLATE CHEESECAKE
Easy keto chocolate cheesecake recipe that requires NO baking! Smooth, creamy and rich, this low carb chocolate cheesecake can be made crustless or with a simple crust!
Provided by Arman
Categories Dessert
Number Of Ingredients 5
Steps:
- Use an 8-inch store-bought crust or prepare a homemade crust. Alternatively, keep this crustless. Grease an 8-inch circular pan lightly, and set aside.
- In a small saucepan or microwave safe bowl, melt your dark chocolate and set aside.
- Beat together the cream cheese, powdered sugar and vanilla extract, until smooth. Add the melted chocolate and continue beating, until fully combined and silky smooth.
- In a separate bowl, whip together the heavy cream until medium peaks form. Slowly fold it into the cheesecake mixture.
- Pour the cheesecake filling into the crust or greased pan. Once filled, place in the refrigerator for at least 6 hours, to firm up. If desired, top with ganache or frosting.
Nutrition Facts : ServingSize 1 Slice, Calories 199 kcal, Carbohydrate 2 g, Protein 3 g, Fat 20 g, Sodium 129 mg, Fiber 1 g
KETO NO BAKE CHEESECAKE RECIPE - GLUTEN FREE AND SUGAR FREE
A delicious low carb treat that the whole family will love! And the best part, no oven required!
Provided by Matt Gaedke
Categories Dessert
Time 5h15m
Number Of Ingredients 9
Steps:
- In a glass bowl melt the butter.
- To the butter add all remaining base ingredients.
- Mix well to distribute all ingredients evenly.
- Line a cheesecake pan with parchment paper and add the crust mixture in.
- Flatten the crust so it evenly covers the bottom and edges. Allow to chill while making the filling.
- In another bowl cream together the filling ingredients until thick and smooth. Scoop the filling into the base and set in the fridge for at least 5 hours. Or the freezer for 2-3.
- Slice and serve, you may need to allow it to soften if coming from the freezer.
Nutrition Facts : Calories 498 kcal, Carbohydrate 10 g, Protein 11 g, Fat 48 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 92 mg, Sodium 287 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
BASIC LOW CARB CHEESECAKE
Feed your sweet tooth with this carb-reduced cheesecake recipe and still stick to your diet. Use your favorite sugar-free or low-sugar toppings (look for no sugar added pie filling as an option)
Time 4h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F With an electric mixer, combine the cream cheese and sugar substitute at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don't believe anyone who tells you it is normal for a cheesecake to be cracked; it isn't.) Always treat the batter gently. Pour the mixture into a springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place the entire water bath containing the cheesecake in the oven. Cook for 1 hour at 300 degrees F then reduce heat to 200 degrees F for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly. cook's notes It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the springform pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.
Nutrition Facts :
LOW-CARB LIME CHEESECAKE {VEGAN}
No baking, no dairy, and NO SUGAR, but all the delicious lime cheesecake flavor you crave!
Provided by Emily
Time 4h30m
Number Of Ingredients 16
Steps:
- Add coconut flour to a medium bowl.
- In a measuring cup, combine melted coconut oil and water.
- Pour wet mixture over flour and stir well to combine. Add a splash or two of water if it's too dry.
- Press into a parchment lined springform (cheesecake pan) I used a small (7") pan. If your pan is larger, the cheesecake will be shorter/flatter.
- Soak cashews in a bowl of fresh water for a minimum of 6 hours (I soak overnight). Drain, rinse and place in a food processor and blend until completely broken down.b
- Add in the remaining ingredients and blend well. (Optional, but pretty: reserve a pinch of zest to pulse in at the end if you want some lovely green flecks throughout).
- Taste and adjust for sweetness and tang, adding tiny amounts of extra stevia, or extra zest for more lime flavor.
- Pour cream over crust and set in the freezer for at least 2-3 hours to solidify.
- Blend all ingredients in a food processor until smooth and silky. Taste and adjust.
- Spread on top of cheesecake, garnish with fruit, extra zest (or whatever you want!) and refrigerate for 1-2 hours until firm.
Nutrition Facts : Calories 416.19 kcal, Carbohydrate 14.01 g, Protein 6.3 g, Fat 39.48 g, SaturatedFat 22.26 g, Sodium 15.94 mg, Fiber 4.95 g, Sugar 2.24 g, ServingSize 1 serving
5-INGREDIENT KETO CHOCOLATE CHEESECAKE FLUFF
Pipe them for extra prettiness or you can just scoop into a bowl if you prefer.
Provided by Jo Harding
Number Of Ingredients 6
Steps:
- Place the cream cheese, vanilla extract, powdered sweetener, cocoa and optional salt (but recommended) in a mixing bowl. Whip using an electric whisk until smooth.
- In a clean mixing bowl, whip the heavy cream using a clean electric whisk until just under stiff peaks. It should be fluid but thick.
- Fold the whipped cream into the chocolate mix with a spatula until combined. Taste and adjust sweetener and cacao to taste. Spoon or pipe into small serving jars or bowls. Option to serve with a little grated dark chocolate for prettiness.
- Storage: Fridge for up to 2 days
Nutrition Facts : ServingSize 1 serving, Calories 396 kcal, Carbohydrate 6 g, Protein 3 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 62 mg, Sodium 190 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g
LOW CARB CHOOSE-YOUR-OWN-FLAVOR CHEESECAKE
Make and share this Low Carb Choose-Your-Own-Flavor Cheesecake recipe from Food.com.
Provided by Becky Running Far a
Categories Cheesecake
Time 2h20m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve JELL-O into boiling water.
- Stir in whipping cream.
- Add cream cheese, mix until blended.
- Chill 1 to 2 hrs before serving.
Nutrition Facts : Calories 205.3, Fat 20.5, SaturatedFat 12.9, Cholesterol 68.8, Sodium 159.5, Carbohydrate 2, Sugar 0.1, Protein 4
Tips:
- Choose the right ingredients: Use high-quality cream cheese, butter, and eggs for the best results. For the low-carb crust, use almond flour or coconut flour instead of graham cracker crumbs.
- Mix the ingredients thoroughly: Make sure the cream cheese and butter are completely smooth before adding the eggs. This will help to prevent lumps in the cheesecake.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking. Place the cheesecake pan in a larger pan filled with hot water and bake as directed.
- Chill the cheesecake before serving: This will help the cheesecake to set and firm up. Chill the cheesecake for at least 4 hours, or overnight, before serving.
- Get creative with your toppings: You can top the cheesecake with anything you like, such as fresh berries, whipped cream, chocolate sauce, or caramel sauce.
Conclusion:
Low-carb cheesecake is a delicious and satisfying dessert that can be enjoyed by people with diabetes or those following a low-carb diet. With a few simple substitutions, you can make a cheesecake that is just as delicious as the traditional version, but without all the carbs. So next time you're craving a sweet treat, give low-carb cheesecake a try.
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