Low Carb Choose Your Own Flavor Cheesecake Recipes

PERFECT LOW CARB CHEESECAKE

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.

LOW CARB NUTELLA CHEESECAKE PARFAIT

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.

PERFECT LOW CARB KETO CHEESECAKE RECIPE

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.

LOW-CARB CHEESECAKE

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.

EASY PROTEIN CHEESECAKE WITH A CRUST

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)

LOW CARB MICROWAVE CHEESECAKE IN 2 MINUTES

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).

LOW CARB VANILLA CHEESECAKE PUDDING

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

KETO CHOCOLATE CHEESECAKE

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.

KETO NO BAKE CHEESECAKE RECIPE - GLUTEN FREE AND SUGAR FREE

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.

BASIC LOW CARB CHEESECAKE

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.

LOW-CARB LIME CHEESECAKE {VEGAN}

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.

5-INGREDIENT KETO CHOCOLATE CHEESECAKE FLUFF

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

LOW CARB CHOOSE-YOUR-OWN-FLAVOR CHEESECAKE

Steps:

• Dissolve JELL-O into boiling water.
• Stir in whipping cream.
• Add cream cheese, mix until blended.
• Chill 1 to 2 hrs before serving.