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 LIQUID SPLENDA CHEESECAKE
A rich and creamy cheesecake with a sweet nut crust. If you can find liquid Splenda, it saves many carbs in your daily count. Amazon carries EZ-Sweetz. Granular Splenda's carrier will add carbs to this recipe. Most of the prep time is cooling and chilling the cheesecake.
Provided by Lise in Indiana
Categories Cheesecake
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325º (F).Prepare a 8" or 9" springform pan (side attached to bottom) by spraying the bottom and sides with cooking spray.Wrap the outside bottom of the pan with a double thickness of foil to protect the cheesecake when placed in the water bath.
- In a food processor, pulse the nuts with the flax seed meal until finely ground - don't over-process or you'll have nut paste! Add the sweetener and the butter and pulse a few times to combine well. Evenly press nut mixture in bottom of prepared springform pan. Bake crust for 8 to 10 minutes, till fragrant, then cool slightly. Meanwhile, prepare the filling.
- In a 2 quart bowl, beat the softened cream cheese until it is very smooth. Add the liquid Splenda and beat well, scraping the bowl occasionally.
- Add the eggs and yolk, one at a time, beating well after each one, scraping the bowl occasionally. Beat in the sour cream.
- Add the vanilla extract, lemon juice and zest and beat well. Pour filling into the cooling crust.
- Place a large roasting pan on the oven rack, then carefully place the foiled springform pan in roasting pan. Carefully pour about 8 cups of very hot water into the roasting pan, until it reaches two or three inches along the side of the springform pan. This is your Bain Marie or water bath.
- Bake the cheesecake for 1 hour, reduce heat to 250º and bake for 30 to 35 minutes, till firm. Turn off the oven and prop the oven door open and allow cheesecake to cool for 1 hour.
- Remove cheesecake from oven, run a sharp knife around sides of the pan (but do not remove sides yet) and cool on a rack for another hour.
- Loosen the side of the springform pan and carefully remove it. Chill at least 4 hours. When chilled, cut into 12 slices.
" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB
This is my own recipe for a yummy, creamy, thick, cheesecake; that is easy to make and sure to dazzle anyone. I prefer to serve it topped with blackberries, but you can use any fruit of your choice... I bet Kiwi with lime would be good too, Mmmm mabe I'll go make another. To be completely honest, I opt not to dig out my spring form pan and cheat by buying ready made crust from the store. Although, I have included ingredients and instructions for a crust for those who are looking for a completely home made cake. However, if you are as lazy as I am and go with the ready made crust ... Tip: Keep that aluminum edge (that keeps the clear plastic lid on) folded up, making an extra lip. It will help hold more cheesecake, and keep it from overflowing. This is a nice, thick cheesecake! This cheesecake is made in three parts 1. Crust, 2. Filling (note: filling is made in two stages whipped cream and filling), and 3. Topping (note: this topping is not the fruit topping, but the top layer of the cheesecake).
Provided by itskimberly
Categories Cheesecake
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Grahm cracker Crumb Crust:.
- Mix together: crumbs, Splenda, spices, and Almonds.
- Stir in butter, mix well.
- Press into bottom and slightly up sides of 10 inch spring form pan.
- Set aside.
- Filling: (whipped cream portion).
- First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
- Set aside.
- Filling:.
- Preheat oven to 350°F.
- In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
- Take half of whipped cream mixture and fold into filling.
- Set aside other half of whipped cream mixture.
- Pour filling into prepared pan.
- Bake at 350°F for 35 - 40 minute.
- Remove from oven and let cool for 5- 10 minute.
- Reset oven to 475°F.
- While cheesecake is cooling prepare topping.
- Topping:.
- Mix together topping ingredients and pour over cake.
- (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
- Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
- Cool, and chill cake for at least 4 hours before serving.
- Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
- Enjoy!
LOW CARB CHEESECAKE NO CRUST
Make and share this Low Carb Cheesecake No crust recipe from Food.com.
Provided by adam420
Categories Cheesecake
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
- Then add 2 eggs and beat again.
- Cook in a pyrex dish about 6 x 6 glass dish at 350 degrees for 40 to 45 minuntes.
- Until center is firm.
SUGAR-FREE LEMON CHEESECAKE
I try to eat as little sugar as possible, but being a cheesecake addict makes that hard. This is so creamy and flavorfull, you can't even tell it's made with splenda.
Provided by Sara7220
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
- Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set.
- Cool and refrigerate at least 4 hours.
- Garnish with addition lemon yest if desired.
- Store leftover cheesecake in refrigerator.
MACKIE'S LOW CARB/SUGAR FREE CHEESECAKE
I got this from a friend that was on Atkins. I have diabetic family members and decided to take it to a family dinner! Wow, those that weren't diabetic couldn't tell.
Provided by MacChef
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese in mixer until smooth.
- Add sour cream.
- Add 1 egg at a time.
- Add remaining ingredients and mix until smooth.
- Spray a pie pan with PAM and pour in cheesecake mixture. Place cheesecake in a larger pan with enough water so that the water goes up 1/3 to 1/2 up the side of your cheesecake.
- Bake 38-45 minutes at 375 degrees.
- If you are concerned about fat and calories you may use lite cream cheese or a combination of regular and lite.
- Note though that doing so will add carbs to the recipe and it may effect the texture.
Nutrition Facts : Calories 385.1, Fat 36.6, SaturatedFat 20.3, Cholesterol 178.4, Sodium 323.2, Carbohydrate 6.8, Sugar 6, Protein 8
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