Low-Carb Cheesecake Recipe

Name: Low-Carb Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 cup almond meal; 1/4 cup coconut; 125 g melted butter; 2 teaspoons vanilla essence; 3 eggs; 1/4 cup Splenda granular, sugar substitute (artificial); Filling; 750 g cream cheese; 1/4 cup sour cream; 1 teaspoon vanilla essence; 3 tablespoons lemon juice; 2 tablespoons orange juice or 2 tablespoons mandarin juice; 1/2 cup sugar substitute; 3 eggs

Servings: persons

Base
1 cup almond meal
1/4 cup coconut
125 g melted butter
2 teaspoons vanilla essence
3 eggs
1/4 cup Splenda granular, sugar substitute (artificial)
Filling
750 g cream cheese
1/4 cup sour cream
1 teaspoon vanilla essence
3 tablespoons lemon juice
2 tablespoons orange juice or 2 tablespoons mandarin juice
1/2 cup sugar substitute
3 eggs

1
Base: Melt butter and blend the rest of the ingredients.
2
Pour into cake tin and cook for 30 minutes on 180u00b0F.
3
Once cooked allow to cool.
4
Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
5
Once you've reached a smooth and creamy texture blend in one at a time the eggs.
6
Pour mixture onto base.
7
Decorate with strawberries.
8
As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
9
Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
10
It really is a yummy treat.

1619

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Base, 1 cup almond meal, 1/4 cup coconut, 125 g melted butter, and more.

Yes, Low-Carb Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Carb Cheesecake

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