This post may contain affiliate links. If you would like to read the full disclosure its right here.
I loveee cheesecakes! And for years I never really thought of making my own at home. I was under the impression that it would take skills and experience to whip one up. So I was just happy with a shop bought one. But this time, I thought its finally time to make one myself. With all low carb recipes that are floating around the internet, I thought why not make this cheesecake with a low carb twist. My biggest fear was the taste. I was worried that it might not turn out like my usual layered indulgence. Boy, was I wrong! It was even better than shop bought ones! (you know the feeling that comes to you when it’s your own little masterpiece:)) Cheesecakes usually have a base crust made of crushed digestive biscuits and melted butter. But we are going to be using nuts instead. There are two options to choose from, some use almond flour and while a few others walnut flour. In this recipe, we are going to follow almond flour. My recipe was inspired by this super easy So let’s get started with the ingredients.
Low Carb cheesecake perfect for Christmas!
- 2cups almond flourcrush almonds
- 5tbsp melted butter
- 1tbsp sugar substituteequivalent
- 2 x 500grams cream cheese
- 4 eggs
- 1tsp pure vanilla extract
- 1cup sugar substituteequivalent