Low Carb Cheesecake

low carb cheesecakeI found this low carb cheesecake recipe in my recipe file.  It was printed in pencil and looked like something I wrote down from back in the eighties when I was trying out a low carb diet (back in the olden days before we just looked on the internet!).  I never did try it, maybe if I had I would have stayed low carb!

Sweet N Low Zero Calorie, 8 Ounce BottleSweet N Low Zero Calorie, 8 Ounce Bottle

It also was invented back in the day before stevia as it calls for liquid Sweet N Low . Which I actually had in my cupboard, so I decided to go ahead and make it exactly as I had it written. I usually do that, make the recipes exact the first time, then I play with them and add my own twists when I make them again. But honestly, there is not much I would do different on this one. It is one lemony and lusciously rich low carb cheesecake!
So one caveat if you are remaking this recipe. The reason that it is so low carb is because of the liquid sweetener. If you use Splenda or any of the powdered sugar substitutes, you are piling up the carbs, and that might be just fine depending on what you are trying to achieve. If I was a diabetic, I would probably go ahead and do that. But because I want to stay in ketosis, I want those carbs to be rock bottom. And at 4 carbs per slice, this is about as low as you can get for a piece of cheesecake in my opinion.

My tips:  You will need a Leakproof Springform Pan.  Grease the pan generously with butter.  Put your cream cheese and eggs out beforehand to get to room temperature.

OK, Let’s make this cheesecake!

Low Carb Cheesecake (16 servings)

Crust:

  • 1 cup ground almonds (or almond meal)
  • 2 tbsp melted butter

Mix these 2 ingredients together well and pat down into the bottom of your spring-form pan. (I like to place parchment over the bottom, but not required).

Bake the crust at 375 for 6 to 8 minutes. Remove from oven.

Cheesecake Filling:

    • 3 bricks cream cheese (1 1/2 pounds total, full fat, non-spreadable kind like this Cream Cheese)
    • 1/4 cup liquid Sweet N Low (or whatever sweetener you prefer that equals 1 c sugar)
    • 1 teaspoon vanilla extract
    • 1/4 tsp salt
    • 4 eggs
    • 1/4 c raw lemon juice
    • 1 tbsp lemon zest (I used 2 packs True Lemon Crystals)
    • 1/4 c heavy whipping cream

True Lemon Crystallized ~ 100 Pack Box 2.82 ozTrue Lemon Crystallized ~ 100 Pack Box 2.82 oz

Using an electric mixer, beat cream cheese until fluffy. Add the rest of the ingredients, beating and scraping the sides until well mixed. Pour the mixture over the baked crust. Place pan in a larger pan with water that comes up about an inch or two. (This is a water bath and prevents the cake from cracking). Bake at 350 for 50 -60 minutes. Remove from oven.

CheesecakeTopping (make while cheesecake is baking):

  • 1 cup sour cream
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest (I used 2 packs True Lemon Crystals)
  • 1 tbsp SweetnLow (or equivalent sweetener for 1/4 cup)

Combine these ingredients in a bowl.  When cheesecake comes out of oven, spread evenly on top and bake for another 10 minutes.

Allow to cool on the counter for at least 2 hours.  Then refrigerate overnight or for several hours.

I plan to make this again for our New Year’s Eve dinner.  This way I can eat the leftovers on  January 1st, and I won’t be cheating on my diet!

Here’s the breakdown from MyFitnessPal:low carb cheesecake

Cal: 260, Fat 23, Protein 5, Carbs 4 giving a Keto ratio of 83/10/7.

I added a dollop of whipped cream to mine here which will add another 100 calories, 11 g fat and 1 carb.  I had to do it!

I should mention that at my Boxing Day party, I cut this cheesecake up into little bite size squares with no extra toppings at all, and nobody suspected this was low carb or sugar free.

I hope you love this Lemony Low Carb Cheesecake as much as I do!


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47 Responses to Low Carb Cheesecake

  1. Sarah says:

    Thanks for the recipe. My family is new to LCHF lifestyle. We decided to change it up a little and use mascarpone, and did a raspberry topping instead. It’s baking in the oven now. Looking forward to trying it!!

  2. Riki says:

    Thank you very much for sharing this awesome recipe. It will be a regular favorite at our dinner parties for sure. Yummmmmmy !!!

  3. Maria says:

    I just made this cheesecake and it is amazing. I followed all the directions exactly and came out perfect. I used swerve for the sugar. Can’t believe how good it is. Thank you! Thank you! Thank you! It may have saved me from a lifetime of getting off plan and it is so full of gumminess you only need just a little slice. I read some of the comments and noticed a person said it was too eggy. I don’t get eggy at all with this cheesecake. Just rich, creamy, deliciousness

    • KetoWoman says:

      Thank you! This is the one I make when company is coming! They never know it’s low carb. Glad you liked it! 🙂

  4. Steve says:

    Hi I Have A Lot Of Mango Cheeks, And wondered, If I Blitzed Them Up, And Mixed With The Cream cheese, would It Be Okay
    Thanks For The recipe

    • KetoWoman says:

      Mango is completely awesome but not very Keto friendly due to the carbs. But if you are not concerned about that then sure, that could be nice!

  5. Emily says:

    Just made this, very easy to make. I only used 10 sweet n low packets in the middle instead of 12 (which equals 1/4 cup) and it’s still quite a bit sweeter than I need. I skipped using any sweeter on the top because of that which gives it a nice sour twist. The center comes out far too egg-y.

    Next time I would try 6-8 sweet n low packs and only 3 eggs.

    Overall, however, it’s an awesome keto dessert and I’m definitely going to make it again and play with the recipe.

    • KetoWoman says:

      It’s one of my favorite cheesecakes that I’ve tried but definitely seems to turn out different for people and that probably depends on a lot of factors especially the type and amount of sweeteners used. I usually have to tweak recipes like this a couple times as well. Thanks for visiting!

  6. Kylie says:

    Hi, I cannot source True Lemon (unsweetened), not available in Australia, very frustrated as there is nothing like that here at all, any suggestions?
    Thanks

  7. wanita torrance says:

    This cheesecake was awful. I followed the recipe to the letter. First, I suspected 1/4 Sweet & Low liquid sweetener was too much, & it was.
    The four eggs overwhelmed the flavor of the cream cheese to make the finished product taste too ‘egg-y’.
    My family hated it. This cheesecake recipe is disgusting, don’t waste your time or money. (I am so sorry Ketowoman, but did you actually try this recipe before posting it?)

    • KetoWoman says:

      I certainly did try it and have made it several times! Everyone loved it. Sorry that it did not work out for you. 🙁

  8. Carolyn says:

    One of my favorite sweeteners is liquid Splenda. No carbs and tastes great. I buy mine from a very nice lady at sweetzfree.com and she delivers greast service. I also like to order Canadian liquid SugarTwin (it’s cyclamates). Does everyone know that if you mix sweeteners, the sweetness is intensified so you can use way less of them? It’s true. I eat LCHF for a health problem not necessarily for weight. But I like good food! So thanks for some great recipes.

    • KetoWoman says:

      Yes Carolyn, thanks for the reminder about that! I learned that from a low carb chef here in my town. And I’ve played with it and its true!

  9. Linda says:

    What size spring form pan did you use?

  10. alison says:

    I only have sugar substitutes in packets. I don’t actually use a 1/4 cup right? I have Truvia and Stevia. Please help so I don’t mess this yumminess up!

    • KetoWoman says:

      I guess you’d have to figure out how many of those in a quarter cup. So if each packet is 1 tsp, there are 3 tsp in a tablespoon and 4 tbsp in 1/4 cup. So that would be 12 packets then. Hope that works!

  11. anitabreeze says:

    Sorry, not sure how I missed your question! I’m not really sure because the only xylitol I get here is in packets. Does it give any conversions on your box?

  12. Heather426 says:

    i use xylitol, yum

  13. Ronnie says:

    That looks amazingly tasty, especially considering it’s low carb. Some people just have a natural talent at making the delicious look like eye candy huh? 🙂 I’d love to try it.

  14. tamara says:

    Just made this for my family. There’s nothing left. OMG so yummy!! (Made with splenda)

  15. Chrishelle Ebner says:

    I just finished my first two weeks of low carb induction. This cheesecake looks amazing. I will definitely be trying it out soon.

  16. I love cheesecake but, since I monitor my sugar intake, I can’t really enjoy it. I love the fact that this recipe is low carb and makes it more accessible to those of us who are health conscious.

  17. Mel Cole says:

    I miss making cheesecake. That looks mighty good!

  18. Mommy2Jam says:

    I had to pick my jaw off the floor! THIS looks amazing and it is low carb, say its not so? I need to bake this right away.

  19. Theresa says:

    Cheesecake is my weakness! I love that this is low carb! What a way to indulge and not feel guilt when I do!

  20. This looks delicious! I’m a big fan of cheesecake but have never had one low carb. I’ll have to give this a try.

  21. Robin Rue says:

    Oh wow, this sounds amazing! I am a HUGE cheesecake fan, and why not cut the carbs when we can, right?

  22. GossipMoms says:

    o yes i love cheesecake, but i could do without the almonds, other than that i will bake this

  23. Melanie says:

    I love cheesecake but haven’t tried lemon before. My dads a diabetic so I’m always looking for recipes I can make to take over during the holidays.

    • anitabreeze says:

      Lemon cheesecake is my very favorite. It lends itself well to maybe add some fruit on top, like a strawberry or blueberry topping, for those not counting carbs.

  24. Lawna Young says:

    Thanks so much for posting this recipe. I have been in search of a really good Low Carb recipe and this one looks amazing!

  25. Michele says:

    Thank you, thank you, thank you for a recipe that a diabetic can safely eat!!! I am bookmarking this post!!

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