Low Carb Atkins Friendly Cheese Cake
Indulge in a velvety, guilt-free treat with this Low Carb Atkins Friendly Cheesecake, perfect for satisfying your dessert cravings while staying on track with your health goals. Crafted with a buttery almond flour crust and a luscious, creamy filling sweetened with a sugar substitute, this keto-friendly dessert delivers all the classic cheesecake flavor without the carb overload. Featuring premium ingredients like rich cream cheese, heavy cream, and a hint of vanilla, this recipe boasts a smooth and decadent texture that's as indulgent as it is low-carb. With just 20 minutes of prep time and simple step-by-step directions, this cheesecake is an effortless yet crowd-pleasing addition to your low-carb lifestyle. Serve it chilled for a refreshing, creamy bite that’s perfect for any occasion, from holiday meals to casual weeknight desserts.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter
- 3 tablespoons Granulated sugar substitute (erythritol or monk fruit blend)
- 24 ounces Cream cheese
- 1 cup Granulated sugar substitute (erythritol or monk fruit blend)
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 0.25 cup Heavy cream
Instructions
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with butter or cooking spray.
In a medium-sized bowl, combine the almond flour, melted unsalted butter, and 3 tablespoons of the granulated sugar substitute. Mix well until the mixture resembles damp sand.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let it cool completely.
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar substitute together using an electric mixer on medium speed until smooth and creamy.
Add the vanilla extract and mix well. Then add the eggs, one at a time, beating on low speed after each addition until fully incorporated. Avoid overmixing to prevent cracking during baking.
Mix in the heavy cream until just combined. The batter should be smooth and creamy.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly when the pan is gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This will help prevent cracking as it cools down gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture and flavor.
Once chilled, carefully release the cheesecake from the springform pan, slice into 12 servings, and enjoy!
Nutrition Facts
Calories |
4256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 402.6 g | 516% | |
| Saturated Fat | 190.5 g | 952% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1495 mg | 498% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 34.5 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1136 mg | 87% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2148 mg | 46% | |
*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.
