Low-Carb Cheesecake
SERVINGS: 10 SLICES
This better-for-you cheesecake is everything a great cheesecake should be—velvety
smooth, dense yet creamy, and built on a tender almond-based crust that’s just sweet
enough. With carefully chosen ingredients, it’s a guilt-free indulgence perfect for anyone
watching their sugar intake. Bonus: it’s designed to bake up with a smooth top, no cracks
in sight.
Ingredients:
For the Cheesecake
Four 8-ounce packages reduced-fat cream cheese, softened
1 ¼ cups allulose or monk fruit sweetener
¾ cup full-fat Greek yogurt (or low carb sour cream alternative)
1 ½ tablespoons pure vanilla extract
4 large eggs, room temperature
For the Crust
5 tablespoons unsalted butter, melted
1 ¼ cups almond flour
1 tablespoon powdered erythritol or monk fruit sweetener
Pinch of fine sea salt
Instructions
1. Preheat: Preheat the oven to 315°F. Place the rack in the center. Lightly grease a 9-inch springform pan and line the base with parchment if desired.
2. Make the Crust: In a bowl, mix the almond flour, sweetener, salt, and melted butter until evenly combined. Press firmly into the bottom of the prepared pan. Bake for 12 to 14 minutes, or until the edges are golden. Let cool while you prepare the filling.
3. Wrap the Pan: Once the crust has cooled, wrap the outside of the springform pan tightly in heavy-duty aluminum foil. Set the pan into a deep roasting dish.
4. Prepare the Filling: In a large mixing bowl, blend the cream cheese and sweetener using a mixer on medium speed until smooth (about 1 minute). Add the yogurt and vanilla, mixing until just incorporated.
5. Add the Eggs: Crack in the eggs one at a time, mixing gently by hand after each addition. Do not overmix—this prevents air bubbles and helps avoid cracks.
6. Bake in Water Bath: Pour the filling over the crust and smooth the top. Pour boiling water into the roasting pan, enough to come halfway up the sides of the
cheesecake pan.
7. Bake in Oven: Bake for 1 hour and 10–15 minutes, or until the edges are set
and the center still jiggles slightly. Turn off the oven and let the cheesecake rest inside for 1 hour, door closed.
8. Cool and Chill: Remove the pan from the water bath and cool on a rack for 30 minutes. Run a thin knife around the edge, then refrigerate uncovered until fully chilled—at least 8 hours or overnight.
9. Unmold and Serve: Once set, run a knife around the edges again, release the springform, and transfer to a cake stand. For clean slices, dip your knife in warm water between cuts.
NUTRITION Per Serving % of Daily Value
Calories 320 —
Total Fat 28g —
Saturated Fat 13.2g —
Polyunsaturated Fat 1.8g —
Monounsaturated Fat 8.4g —
Trans Fat 0g —
Cholesterol 107mg —
Sodium 270mg ~12%
Total Carbohydrates 6.5g —
Dietary Fiber 1.1g —
Total Sugars 2.3g* —
Protein 10.5g —
Vitamin A 320mcg ~36%
Vitamin C 0.3mg ~0%
Vitamin D 0.6mcg ~3%
Potassium 150mg ~3%
Calcium 120mg ~9%
Iron 0.8mg ~4%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
