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
SUGAR FREE WHEAT FREE CHEESECAKE -- LOW CARB!
This recipe is courtesy Wheat Belly book. It's Gluten Free, Wheat Free, Sugar Free, Low Carb and DELICIOUS!! So glad this fits into our new low carb lifestyle.
Provided by Teresa Jacobson
Categories Pies
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325 degrees F. For the crust: Combine pecan meal, Splenda, and cinnamon. Stir in melted butter, egg and vanilla; combine well. Press into and up the sides of a 10 inch pie pan. Set aside.
- 2. For the filling: Combine neufchatel, sour cream, Splenda and salt. Beat with a mixer until well combined. Beat in the eggs, lemon juice, zest, and vanilla. Beat on medium for 1 minute.
- 3. Pour into the crust. Bake for about 50 minutes or until nearly firm in center. Cool completely. Refrigerate before serving.
- 4. Nutrition info: per serving (12 servings) Calories: 339 Total Fat: 28.8g /Sat Fat: 12.4g Cholesterol: 105mg Sodium: 232mg Total Carbs: 12.2g/ Dietary Fiber 1.5g/ Sugars 10.1g Protein: 7.4g
NO-BAKE CHEESECAKE - SUGAR-FREE AND WHEAT-FREE
One of my dad's favourites. Sweetened with stevia and honey or maple syrup. Can be topped with fruit or sauce of choice.
Provided by Bobbiann
Categories Cheesecake
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Base:.
- Mix ingredients together and press into a 9x9 pan.
- Bake at 350 degrees for 10 minutes. Turn oven off and leave in for 1/2 hour. Cool.
- Filling:.
- With mixer, beat together cream cheese and honey or maple syrup.
- Add cream and vanilla. Combine well, spread over cooled base and refrigerate.
Nutrition Facts : Calories 403.3, Fat 39, SaturatedFat 18.6, Cholesterol 100.3, Sodium 238.3, Carbohydrate 11.7, Sugar 10.1, Protein 3.4
NO-SUGAR CHEESECAKE
Provided by Valerie Bertinelli
Categories dessert
Time 6h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
- Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
- For the filling: Reduce the oven temperature to 325 degrees F.
- Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
- Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
- Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.
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