The Ultimate Low Carb Cheesecake

Only 4 net carbs per slice!

This decadent cheesecake recipe is adapted from Tyler Florence’s The Ultimate Cheesecake. Last night we had a welcome home party for my brother, whose been in Haiti for three months on a mission trip. I made this cheesecake and it was a huge hit. Noone could believe it was sugar free, gluten free and reduced fat!  The process is a little bit involved, because you have to do a water bath and it needs to set in the fridge for at least four hours. But, it is so worth it! This cheesecake is creamy, rich and amazing! I don’t have a springform pan, so I just used a well-greased round cake pan. If using a springform, make sure you cover the outside with aluminum foil before the water bath. For a quick and delicious topping: simmer a pint of blueberries with a couple tablespoons of powdered xylitol, for about 5 minutes, over medium heat. Pour over cheesecake and enjoy!

4.5 from 2 reviews
The Ultimate Low Carb Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 1¾ cups almond flour
  • ¼ cup gluten free oat flour OR an extra 6 tablespoons almond flour
  • 2 tablespoons flaxseed meal
  • 1 stick of butter
  • ½ teaspoon cinnamon
  • 3 tablespoons xylitol
  • 16 ounces of ⅓ fat cream cheese, softened
  • 1¼ cups light sour cream
  • 3 large eggs
  • ½ cup xylitol
  • ¼ teaspoon nustevia
  • zest of one lemon
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees.
  2. For the crust, whisk together the flours, cinnamon, ⅛ teaspoon nustevia and 3 tablespoons xylitol.
  3. Stir in the melted butter or oil.
  4. Press crumb mixture into a well greased, round cake pan or springform pan.
  5. Bake for 15 minutes, or until lightly golden, then let cool.
  6. For the filling, beat the cream cheese with electric mixer to smooth out any lumps.
  7. Add the eggs, one at a time, and continue to beat on low speed until combined. Add ½ cup xylitol and ¼ teaspoon nustevia; beat until creamy.
  8. Add sour cream, lemon zest and vanilla.
  9. Scrape the sides of the bowl with a spatula and continue beating until all lumps are out.
  10. Pour the filling over the crust and place the cake pan in a large roasting pan.
  11. Pour boiling water into the roasting pan, filling it about halfway up.
  12. Bake at 325 degrees for 45-50 minutes.
  13. The filling should still be slightly jiggly in the middle when you take it out.
  14. Let cool for 30 minutes then refrigerate, loosely covered, for at least 4 hours.

 

 

A mini version! I used these adorable mini springform pans by Wilton.

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Comments

  1. As good as any I have ever had!

  2. Shelly Kendrick says:

    Hey! I’ve been LOOKING for this kind of recipe for a LONG time!!!! Thank you! Now I don’t have to reinvent the wheel!

  3. I tried this recipe and had no idea it was sugar free or gluten free. The crust was amazing!

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