People who are on a diet often struggle to control their cravings for food and desserts like cheesecake are a big no for them. But now, time has changed. We have compiled two tasty low carb cheesecake recipes which will give you a sense of happy feeling without gaining extra calories.
Low Carb Sugar-Free Keto Cheesecake Recipe
Preparation Time- one hour and ten minutes
Calories- 325 Kcal
Ingredients
- Blanched Almond flour- 2 cups
- Erythritol- 1/3 cup
- Butter- 1/3 cup
- Vanilla Extract- 1 teaspoon
- Softened cream cheese- 32 oz
- Large Eggs- 3
- Powdered Erythritol- 1 ¼ cup
- Vanilla Extract- 1 teaspoon
- Lemon Juice-1 tablespoon
Preparation
- Preheat an oven at 177 degrees Celsius
- Take a springform pan or if you don’t have that use a normal pan but attach a parchment paper to it.
- Grease the pan and keep it aside.
- Now take a big bowl and mix blanched almond flour, vanilla extract, erythritol and melted butter in it. Make sure to combine all the ingredients perfectly. The dough should be a little bit crumbly in texture.
- Press the dough with your hands into the pan and bake it for 10-12 minutes.
- Bake it for 10-12 minutes until it turns slightly brown in color.
- Keep it aside to cool for ten minutes.
- On the other side, beat the cream cheese and powdered sweetener together until it turns fluffy
- Now, beat eggs one at a time.
- Now add vanilla extract and lemon juice
- Spread this mixture on the cake and smooth it with a spatula. If you have a pastry spatula, then it is an added advantage.
- Bake the cake for 40-45 minute.
- Take the cake from the oven and allow it to cool. When the cake attains room temperature keep the cake in the fridge for a minimum of four hours, and if you can wait to eat the cake, then you can keep it in the whole refrigerator night.
- Voila, the low carb gluten and sugar-free carb cake is ready. This cake tastes nothing less than the normal cheesecake, so there is no need for you to worry about those extra calories or about compromising the taste either.
- You can add raspberry jam for extra taste.
Low Carb Lemon Cheesecake
Ingredients
- Eggs- 5 large
- Ground Cinnamon- 1 ½ cups
- Almond Flour- 1 ½ cups
- Sweetener (your choice) – 1 ½ cup
- Salt- ¼ teaspoon
- Coconut oil- ¼ cup
- Less fat cream cheese- 16 ounces
- Baking powder- 1 teaspoon
- Vanilla Extract- 1 teaspoon
- Lemon Extract- 1 tablespoon
Preparation
- Preheat oven to 177 degrees Celsius
- Take a large mixing bowl and combine two eggs with coconut oil, ½ cup sweetener, almond flour, salt, ground cinnamon, and baking powder. Add melted coconut oil, if the mixture is too dry.
- Add this crust mixture to a baking pan and press it with your hands.
- Bake it for 20 minutes.
- Take an electric mixer and mix vanilla, cream cheese, lemon, 1 cup sweetener, and three eggs.
- Make sure that the mixture gets a fluffy texture.
- Now take the cake out from the oven and apply this cream to it. If you have fresh lemon zest, use it as a topping
- Bake for another forty-five minutes at the same temperature.
- Refrigerate the cake for 2 to four hours minimum, or it will taste even better if you keep refrigerate it the entire night.
- Add any berries that you like to get that special taste.
