Diabetic Cheesecake
Indulge in a creamy, guilt-free dessert with this Diabetic Cheesecake, a low-carb, sugar-free treat that's as decadent as it is health-conscious. Featuring a buttery almond flour crust and a rich, velvety filling made with low-fat cream cheese, unsweetened Greek yogurt, and a hint of lemon, this cheesecake is perfectly sweetened with natural sugar substitutes like erythritol or Stevia. With only 20 minutes of prep time, it’s an ideal dessert for satisfying your sweet tooth without spiking blood sugar levels. Baked until just set and chilled to perfection, this diabetic-friendly cheesecake offers the perfect balance of flavor and texture. Each slice is a wholesome yet luxurious treat that’s perfect for anyone following a low-carb, diabetic, or keto diet. Serve it plain or garnish with fresh berries for a dessert that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar substitute (e.g., erythritol or Stevia)
- 16 ounces Low-fat cream cheese, softened
- 0.75 cup Granulated sugar substitute (e.g., erythritol or Stevia)
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 1 cup Plain Greek yogurt (unsweetened, non-fat)
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides of the pan with butter or non-stick spray.
In a mixing bowl, combine the almond flour, melted butter, and 2 tablespoons of sugar substitute. Stir until the mixture resembles damp sand.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to smooth it out. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
In a large mixing bowl, add the softened cream cheese and beat with an electric mixer on medium speed until smooth and creamy.
Add 3/4 cup of sugar substitute and vanilla extract to the cream cheese. Beat until well incorporated.
On low speed, add the eggs one at a time, beating just until combined after each addition.
Mix in the Greek yogurt and lemon juice until the batter is smooth and creamy, being careful not to overmix.
Pour the cheesecake batter over the cooled crust in the springform pan, spreading it into an even layer.
Place the springform pan on a baking sheet and transfer it to the oven. Bake at 325°F (163°C) for 45-55 minutes, or until the edges are set and the center has a slight jiggle when the pan is gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Once chilled, carefully release the springform pan and slice the cheesecake into 10 even pieces. Serve and enjoy a guilt-free treat!
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 3334 mg | 145% | |
| Total Carbohydrate | 250.5 g | 91% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 27.6 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1402 mg | 108% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1383 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
