Low Carb Biscoff Cheesecake
Indulge in the creamy decadence of a guilt-free dessert with this Low Carb Biscoff Cheesecake recipe, a keto-friendly twist on the classic treat. Featuring a buttery almond flour crust and a silky cream cheese filling infused with rich Biscoff spread, this cheesecake delivers the iconic spiced cookie flavor while keeping carbs to a minimum. Sweetened with erythritol and other low-carb alternatives, it’s perfect for those managing sugar intake. The easy prep and impressive presentation make it a showstopper for dinner parties or special occasions, while the smooth texture and subtle sweetness will keep you coming back for more. With 12 generous servings, this dessert is perfect for sharing — or keeping all to yourself.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Unsalted butter
- 0.25 cup Erythritol (or preferred low-carb sweetener)
- 24 oz Cream cheese
- 0.75 cup Granular sweetener of choice
- 1.5 tsp Vanilla extract
- 3 pieces Large eggs
- 0.5 cup Heavy whipping cream
- 0.5 cup Biscoff spread
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Combine the almond flour, melted unsalted butter, and erythritol in a medium bowl until well mixed.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy.
Add the granular sweetener and beat until well incorporated.
Mix in the vanilla extract and eggs, one at a time, beating well after each addition.
Add the heavy whipping cream and Biscoff spread, and continue to mix until the filling is smooth and well combined.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is slightly set but still jiggles a bit.
Once baked, turn off the oven and leave the cheesecake to cool gradually in the oven with the door cracked open for about an hour.
Remove from the oven and refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
To serve, carefully remove the cheesecake from the springform pan, slice, and enjoy your low carb Biscoff cheesecake!
Nutrition Facts
Calories |
5642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 456.2 g | 585% | |
| Saturated Fat | 210.9 g | 1054% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1489 mg | 496% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 371.8 g | 135% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 252.3 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1065 mg | 82% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1131 mg | 24% | |
*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.
