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easy cheesecake recipe that is low carb and creamy!

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.

An easy recipe to make a cheesecake that's low carb without the biscuit base!

 

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An easy, low carb cheesecake recipe that is super easy to make!
Low Carb cheesecake perfect for Christmas!
An easy, low carb cheesecake recipe that is super easy to make!
Low Carb cheesecake perfect for Christmas!
Servings Prep Time
10people 10minutes
Cook Time
1hour
Servings Prep Time
10people 10minutes
Cook Time
1hour
Ingredients
Cheesecake crust
  • 2cups almond flourcrush almonds
  • 5tbsp melted butter
  • 1tbsp sugar substituteequivalent
Filling
  • 2 x 500grams cream cheese
  • 4 eggs
  • 1tsp pure vanilla extract
  • 1cup sugar substituteequivalent
Instructions
  1. Place a baking sheet on the bottom of a springform pan and grease the sides. Mix the almond flour, butter, and sugar substitute and place in the pan. Make sure to press the crumbs down so the crust looks intact and firm.
  2. Place this in a preheated oven of 350C for 10 minutes or till done
  3. Blend cream cheese, vanilla, sugar substitute on a medium setting for until smooth. Add the eggs one at a time and beat gently on a low speed till creamy. Should only take around 5 minutes
  4. When the crust is at room temperature, pour your filling mixture and bake it for a hour or until it is set.
  5. Remove from the pan once set and refrigerate for atleast 3 hours
Recipe Notes

I sprinkled over cocoa powder on the top of the cheesecake an hour before serving. The cocoa powder gets moistened on its own from the cheesecake and gives it the glazed chocolaty effect. Don't panic if your doesn't glisten. Just very gently run a butter knife over the cocoa powder (as if you were spreading butter) and it will do the trick.

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