Healthy & Special Diets > Low-Carb Recipes > Low-Carb Desserts > Sugar-Free Cheesecake Recipes

Low-Carb Sugar-Free Baked Cheesecake

Indulge in a creamy and delicious baked cheesecake without the guilt! This low-carb and sugar-free recipe uses erythritol and almond flour to create a satisfying dessert that won't spike your blood sugar.

Prep Time
15 minutes
Cook Time
60-70 minutes
Servings
12
Ingredients
  • 900 g Cream Cheese, softened
  • 1 cup Erythritol (or your preferred sugar-free sweetener)
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Almond Flour
  • 1 tbsp Lemon Juice
  • 1/4 cup Heavy Cream

Prepare the Crust

Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan. In a small bowl, combine the almond flour. Press the mixture evenly into the bottom of the springform pan to create a thin crust.

Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the erythritol (or your chosen sweetener) and continue to beat until well combined. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix. Stir in the vanilla extract, lemon juice and heavy cream. Mix until just combined. Pour the cheesecake filling over the almond flour crust in the prepared springform pan.

Bake the Cheesecake

Place the springform pan in the preheated oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. If the top starts to brown too quickly, you can tent it loosely with foil. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 1 hour. This will help prevent cracking. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. This will allow the cheesecake to fully set and develop its flavor.

Serving Suggestions

Before serving, carefully run a thin knife around the edge of the springform pan to loosen the cheesecake. Gently release the sides of the pan. You can garnish the cheesecake with fresh berries, a sprinkle of unsweetened cocoa powder, or a dollop of whipped cream (sugar-free, of course!).

Nutrition Facts Estimated per 100g of product

Calories: 250, Net Carbs: 4g, Protein: 8g, Fat: 22g. Please note that these values are estimates and may vary depending on the specific ingredients used.

Other Important Considerations for Nutrition

This recipe is designed to be low in carbohydrates and sugar-free, making it suitable for people following a ketogenic or diabetic diet. However, it's always a good idea to consult with a healthcare professional or registered dietitian to determine the best dietary plan for your individual needs.

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FAQ

  • Can I use a different sweetener?

    Yes, you can substitute erythritol with your preferred sugar-free sweetener, such as stevia or monk fruit. Adjust the amount to taste, as different sweeteners have varying levels of sweetness.
  • Why did my cheesecake crack?

    Cheesecakes often crack due to rapid temperature changes. Cooling the cheesecake slowly in the oven with the door ajar helps to prevent cracking.
  • Can I freeze this cheesecake?

    Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.