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 CHEESECAKE NUT CRUST
This crust works nicely with "Beachgirl's LowCarb Cheesecake". The nuts can be chopped rather than ground into meal for a crunchier consistency.
Provided by CinLin
Categories Cheesecake
Time 20m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place nuts in bowl of a food processor; pulse until ground into a meal.
- Add Splenda, butter and cocoa powder (optional) pulse to combine.
- Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.
- Bake at 350 degrees for 10 minutes Remove from oven and cool.
- Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions.
PERFECT LOW CARB KETO CHEESECAKE RECIPE
A creamy and delicious Keto Cheesecake made with such ease! It's a great low carb and gluten-free dessert that your friends and family will love. Oh, and did I mention that there is no water bath for this Sugar-Free Cheesecake?!
Provided by Stephanie Parlegreco
Categories Desserts
Time 6h
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 Slice, Calories 473 calories, Sugar 4.1 g, Sodium 406.5 mg, Fat 45 g, SaturatedFat 21.4 g, TransFat 0.5 g, Carbohydrate 8.3 g, Fiber 2 g, Protein 9.8 g, Cholesterol 137.9 mg
KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
Provided by DRJILL2
Categories Fruits and Vegetables Vegetables Squash
Time 5h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
- Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g
LOW CARB MINI CHEESECAKES
Low Carb Mini Cheesecakes boast a rich and creamy filling on top of a flavorful walnut crust. These mini cheesecakes are so good, you won't even realize they're low carb!
Provided by Jamie Lothridge
Categories Cheesecake
Time 2h32m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 ̊F. Line a standard cupcake pan with paper cupcake liners.
- Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
- Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
- Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
- Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
- Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
- Use a large cookie scoop to evenly distribute the filling into baking cups.
- Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
- Chill in refrigerator for at least 2 hours.
- Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.
Nutrition Facts : Calories 203 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 mini cheesecake, Sodium 68 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
PECAN CRUST
Provided by Wendy Polisi
Number Of Ingredients 5
Steps:
- In a food processor, process the pecans, coconut, Swerve, and salt until fine.
- Add the butter and process until the mixture sticks together.
- Transfer the mixture into the bottom of a greased springform pan and press into the bottom and up the sides of the pan. Freeze until solid.
Nutrition Facts : Calories 120.96 kcal, Carbohydrate 3.85 g, Protein 1.1 g, Fat 12.81 g, SaturatedFat 4.93 g, Cholesterol 11.29 mg, Sodium 111.23 mg, Fiber 1.36 g, Sugar 0.59 g, ServingSize 1 serving
KETO CHEESECAKE CRUST
Steps:
- Chop your pecans finely with a knife or a nut chopper like this one and add them to a medium size mixing bowl.
- Then mix in 1/3 cup of monk fruit for keto, (or regular sugar), and 1/2 teaspoon of cinnamon.
- Add in your melted butter and mix until well combined.
- After it is all mixed together, pour the mixture into a greased 6" springform pan and press it into the bottom of the pan and up the sides.
- Or pour it into a 9" springform pan and it'll be the right amount to press into the bottom.
- Then bake the crust for 10 minutes at 350 degrees F.
- After baking it is ready for the cheesecake filling of your choice. Whether that be a low carb cheesecake filling or just a regular cheesecake filling.
GROUND PECAN CRUST (LOW CARB)
Good for cheesecake and pumpkin or Jello pudding pies, but not strong enough for a pie with runny/loose filling. Do NOT substitute margarine or oil for the butter. (learned this the hard way).
Provided by cookin from scratch
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
- Add the Splenda to the ground nuts.
- Add the butter (softened or outright melted).
- Press mixture into a pie plate or springform pan.
- Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
- You can also make this crust ahead of time.
LOW CARB CHEESECAKE WITH PECAN CRUST
I FINALLY found this amazing recipe. I got it from a friend when I lived in Hilton Head, SC. Jason lost over 100 pounds on his low carb venture and was ALWAYS coming up with incredible low carb, sugar free recipes. I am so glad that I found this. It's in the oven as I type. It's my Valentine treat for my family(well me too)....
Provided by Key Lime
Categories Cakes
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 degrees.
- 2. Spray a springform pan with a non stick spray. Combine and press the CRUST ingredients into the bottom and sides of the spring form pan. Wrap the bottom of the pan with foil.
- 3. Mix together the cheesecake ingredients adding the eggs one at a time. Do not over beat.
- 4. Add the cheesecake mixture to the crust. Put in a water bath and bake for at least 50 minutes. You will need to check the cheesecake after 50 minutes to see if it is done.
- 5. Enjoy!!! Picture to follow...
KETO PECAN CHEESECAKE BARS
Rich and creamy cheesecake bars with a sweet pecan crust, topped with extra pecans.
Provided by Lina D (Hip2Save Sidekick)
Yield 16 bars
Number Of Ingredients 13
Steps:
- For the Crust: Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper. In a large bowl, combine the coconut flour, chopped pecans, granulated Swerve, cinnamon, baking soda, and salt. Add in the melted butter and sour cream. Mix until completely incorporated (it will resemble wet sand).
- Pour the coconut flour mixture in the lined baking pan and press into an even layer. Bake the crust for 8-10 minutes. Remove from the oven and let it cool completely. While the crust is cooling, prepare the filling.
- For the Filling: In a clean bowl, add in the softened cream cheese and Swerve granular. Use hand beaters to cream together mixture until smooth. Add in the vanilla and beat in the egg.
- Pour the cheesecake batter on to the crust in an even layer. Bake at 350 degrees F for 35-40 minutes. When the outside of the cake is set and the inside is slightly jiggly, the cheesecake is done. Chill cheesecake in the fridge (at least two hours or overnight). Once the cheesecake has set, top with additional pecans, and cut into 16 squares.
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- Prepare the crust: Preheat oven to 300 degrees and line an 8-inch square baking pan with parchment paper. In a food processor, pulse pecans, softened butter, Swerve sweetener, and salt until well combined. Press pecan mixture onto bottom of pan until evenly spread. Bake until crust is lightly toasted, about 10 minutes or more. Remove from oven and let crust cool to room temperature.
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