Low Carb Choose Your Own Flavor Cheesecake
Indulge in the creamy decadence of this customizable Low Carb Choose Your Own Flavor Cheesecake, a guilt-free dessert that's perfect for keto and low-carb lifestyles. Crafted with an almond flour crust and sweetened with granulated erythritol, this cheesecake skips the carbs without sacrificing flavor. The velvety filling serves as a blank canvas, inviting you to personalize it with your favorite flavor additions—whether it's rich cocoa, tangy citrus zest, or a burst of berry puree. With just 20 minutes of prep and a luxurious texture that sets beautifully, this recipe is ideal for parties, meal prep, or an elegant finish to any meal. Top it with fresh berries, whipped cream, or a dusting of cocoa for a show-stopping dessert that satisfies every craving without derailing your goals.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter, melted
- 3 tablespoons Granulated erythritol or other low-carb sweetener
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated erythritol or other low-carb sweetener
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 0.33 cup Heavy cream
- 2 tablespoons Flavor of choice (unsweetened cocoa powder, berry puree, citrus zest, etc.)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium mixing bowl, combine the almond flour, melted butter, and 3 tablespoons of granulated erythritol. Stir until well combined and the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a glass to compact it tightly.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated erythritol together using an electric mixer, until smooth and creamy.
Add the vanilla extract and beat in the eggs, one at a time, until fully incorporated. Avoid overmixing.
Mix in the heavy cream until smooth. At this point, stir in your chosen flavor—such as 2 tablespoons of unsweetened cocoa powder, pureed berries, or finely grated lemon or orange zest—until evenly distributed.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid opening the oven door during baking to prevent cracks.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Once chilled, remove the cheesecake from the springform pan and garnish as desired. Slice and serve. Store leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.6 g | 410% | |
| Saturated Fat | 151.6 g | 758% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 281.2 g | 102% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 22.8 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 877 mg | 67% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 910 mg | 19% | |
*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.
