Low Fat Low Carb Cheesecake Dream
Indulge guilt-free with this luscious Low Fat Low Carb Cheesecake Dream, the perfect dessert for health-conscious cheesecake lovers! Made with a buttery almond flour crust and a creamy, rich filling of low-fat cream cheese, nonfat Greek yogurt, and a hint of lemon, this recipe strikes the ideal balance between decadent flavor and wholesome nutrition. Sweetened naturally with erythritol or stevia, it’s both keto-friendly and low-calorie, making it a satisfying treat for low-carb or sugar-free diets. With just 15 minutes of hands-on prep and a few simple ingredients, this light and airy cheesecake is effortlessly elegant, ideal for everything from dinner parties to everyday cravings. Serve chilled for a dreamy dessert that feels like an indulgence but fits perfectly into your healthy lifestyle.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 3 tablespoons Granulated erythritol or stevia
- 3 tablespoons Butter, melted
- 16 ounces Low fat cream cheese, softened
- 1 cup Greek yogurt, plain and nonfat
- 2 large Eggs
- 1 cup Granulated erythritol or stevia (for filling)
- 2 teaspoons Vanilla extract
- 2 teaspoons Lemon juice
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
In a medium bowl, combine almond flour and 3 tablespoons of granulated erythritol. Mix in the melted butter until the mixture resembles moist crumbs.
Transfer the crust mixture to the prepared springform pan. Press it firmly into the bottom to form an even layer. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated erythritol together until smooth and creamy. This process usually takes about 2–3 minutes.
Add the Greek yogurt, eggs, vanilla extract, lemon juice, and salt to the cream cheese mixture. Beat on medium speed until everything is combined and smooth. Scrape down the sides of the bowl as needed.
Pour the cheesecake filling over the prepared crust and spread it out evenly with a spatula.
Place the springform pan on a baking sheet and transfer it to the oven. Bake for about 60 minutes, or until the edges are set and the center is still slightly jiggly.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps the cheesecake cool gradually and prevents cracking.
After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.
Run a knife around the edge of the pan before unlocking the springform to release the cheesecake. Slice and serve for a dreamy, low-fat, low-carb treat!
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 28.3 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 866 mg | 67% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1984 mg | 42% | |
*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.
