LOW-CARB CHEESECAKE
Make and share this Low-Carb Cheesecake recipe from Food.com.
Provided by Suzanne Kern
Categories Cheesecake
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
- Pour into a greased pie pan.
- Bake for 35 minutes at 350°F or until cracked and golden brown.
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
KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)
A gluten-free, keto cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This low carb sugar-free cheesecake tastes just like the real thing!
Provided by Maya | Wholesome Yum
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
- To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
- Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
- Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
- Beat in the eggs, one at a time.
- Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
- Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
- Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Nutrition Facts : Calories 325 kcal, Carbohydrate 6 g, Protein 7 g, Fat 31 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 33 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
BEST EVER LOW CARB CHEESECAKE
I've tried a lot of different cheesecake recipes over the years of low carbing, but this is by far the best I've come up with. hard to eat just one piece!
Provided by ACanadian
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Cream softened cream cheese with splenda until very smooth.
- Blend in sour cream, vanilla, and lemon juice.
- Add eggs one at a time and beat until smooth but don't overbeat.
- Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
- Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
- Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
- Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
- Place in fridge for several hours before serving.
- Top with your favourite fresh fruit if desired and whipped cream.
Nutrition Facts : Calories 321.1, Fat 31, SaturatedFat 18.9, Cholesterol 175, Sodium 254.5, Carbohydrate 2.9, Sugar 0.4, Protein 8.4
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5/5 (10)Uploaded 2021-09-30Category DessertPublished 2021-05-14
- Preheat oven to 325°F (160°C). Line the bottom of an 8" (23 cm) springform pan with parchment paper.
- In a medium-sized bowl, mix together the almond flour, sweetener, and melted butter. Press the mixture into the bottom of the prepared springform pan. Par-bake the crust for 6 to 8 minutes, until barely browned.
- Whip the cream cheese in the bowl of a stand mixer, or in a mixing bowl with a hand mixer until fluffy. Add the sweetener and beat until dissolved.
- Beat in the sour cream, vanilla extract, and lemon juice until smooth. Add the eggs, one at a time, and mix just until thoroughly incorporated, using a rubber spatula to scrape down the sides as needed.
- Bake the cheesecake on the middle rack, for 60 to 70 minutes, until just set. It may still jiggle just a bit in the center. Turn off the oven and let the cake cool in the oven with the door ajar for at least 30 minutes.
- Remove the cheesecake from the oven, run a knife around the edge of the pan, and let the cake cool to room temperature, about 1 hour.
- When completely cool, cover and refrigerate the cheesecake for at least 8 hours before slicing and serving.
- Remove the outer ring from the springform pan and remove the parchment paper. Top the cake with sour cream topping.
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