Keto Crustless Cheesecakes with just 5 ingredients! You won’t believe how foolproof and easy this low carb cheesecake recipe is! In fact, you’re about to dump all of the ingredients in a blender, add them to a pan, and gently heat it up! There’s no water baths, no beating around the bush, just pure consistency. The texture is slightly sweet, with a slight crunch from the nuts.
I’ve made dozens of different kinds of low carb crustless cheesecakes over the years and can honestly say that there’s nothing else like them. After trying several recipes with success, I never looked back. After a few days of having this great tasting dessert, I thought that maybe I needed to make some modifications to my routine. I couldn’t imagine going through the whole process again so I changed my formula and here’s what I did.
Low Carb And Keto Crust Recipe
There are dozens of benefits to switching up your low carb and keto crust recipe each once in a while. When you do, you’re almost guaranteed to produce a different type of dessert every time. Here are just a few examples of how it can change your keto cheesecake recipes.
First, I switched to yogurt for the crust. For years I had been using heavy cream cheese. It wasn’t bad, but it didn’t offer much in the way of flavor. As an alternative, I used sour cream. The sour cream really does help in adding that extra tartness to a cheesecake recipe, so it made a huge difference in the taste of my recipe.
Low Fat Laksa Meringue
Another thing I did was switch to low fat laksa meringue (also known as cream cheese in French). I used evaporated milk instead of whole milk and it worked wonders. Instead of a thick rich consistency, I got a lighter consistency with more texture. This is one of the many reasons why I love low fat and low sugar recipes.
So I tried switching to eggs instead of cream cheese for the crust. Cream cheese tends to have a distinct taste. Many people have said that it tastes like eggs. I didn’t think it was going to work, but it did. The texture was definitely closer to that of eggs, which meant that it didn’t need a lot of sugar to make it taste right.
Cream Or Sugar
There are other ways you can make sure that your crustless cheesecakes stay nice and smooth without needing to use any cream or sugar. You can also try using baking powder. It works great with many countless recipes too.
It’s not hard to make these kinds of countless recipes at home, especially when you have good ingredients and you use low fat or low sugar substitutes. The key to making these kinds of recipes work is to start with good ingredients and make sure they all come out right. Once you get the right combinations, you can spice things up a bit by adding your own little touches. For example, if you want a smoothie like dessert, then you could add fruit, yogurt, or anything else you’d like to make it more fun and delicious. You can also use yogurt in place of sour cream, if you don’t have any.
Avoiding Some Carbohydrates
The reason why I love making these kinds of recipes is because you can still eat as much as you want, while avoiding some carbohydrates. This is one of the big advantages of a low 5-inge calorie diet. However, if you just stick with low-fat and low-carbohydrate diet recipes, then you won’t really lose weight because you’ll only be consuming smaller portions. That doesn’t mean you can’t have a great dessert either.
Another advantage to keto crustless cheesecake recipes is that you avoid some common side effects of traditional baked desserts, such as stomach upsets. This is because low carb and keto diets do not cause you to cut back on your calorie intake. Also, you won’t have to worry about a huge range of potential problems. For example, stomach upsets are usually caused by eating too much starch, which can be avoided in this kind of recipe.
Finally, there’s no denying that you can still enjoy this tasty dessert even when you’re on a low carb or keto diet. As long as you make sure to portion it evenly, you won’t go too far wrong. Just remember to have fun and experiment with low carb recipes, so you can eventually master them. As long as you don’t miss out on a good dessert, you should be fine.