No Carb Cheesecake
Indulge in the creamy decadence of a guilt-free dessert with this No Carb Cheesecake recipe, a low-carb masterpiece that’s perfect for keto enthusiasts and anyone watching their sugar intake. Made with rich, velvety cream cheese and naturally sweetened with a granulated sugar substitute like erythritol or monk fruit, this cheesecake ensures all the flavor without the carbs. The optional almond flour crust adds a nutty crunch, while the water bath baking method guarantees a smooth, crack-free finish every time. With just 20 minutes of prep and a luxurious overnight chill, this decadent cheesecake is ideal for special occasions or a satisfying everyday treat. Serve it plain, or elevate it with sugar-free whipped cream or fresh berries for a truly showstopping dessert.
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Recipe Information
Ingredients
- 16 ounces Cream cheese (softened)
- 0.75 cup Granulated sugar substitute (like erythritol or monk fruit)
- 3 Large eggs
- 0.5 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 1 cup Almond flour (optional, for crust)
- 4 tablespoons Unsalted butter (melted, optional, for crust)
- 2 tablespoons Granulated sugar substitute (for crust, optional)
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray or butter.
If using a crust, combine the almond flour, melted butter, and 2 tablespoons of sugar substitute in a small bowl. Press the mixture evenly into the bottom of the springform pan to form a crust. Bake the crust for 10 minutes, then let it cool while preparing the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar substitute with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating on low speed after each addition until just incorporated. Scrape down the sides of the bowl as needed.
Mix in the heavy whipping cream and vanilla extract until the batter is smooth and well combined.
Pour the cheesecake filling over the crust (or directly into the greased pan if skipping the crust). Smooth the top with a spatula.
Place the springform pan in the center of a baking sheet. Add a shallow layer of water to the baking sheet to create a water bath, which helps prevent cracks in the cheesecake.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This allows the cheesecake to cool gradually and prevent cracking.
Remove the cheesecake from the oven and let it cool completely to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Optional: Garnish with sugar-free whipped cream or fresh berries before serving for an extra touch of flavor and presentation.
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.4 g | 406% | |
| Saturated Fat | 157.7 g | 788% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 20.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 790 mg | 61% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1482 mg | 32% | |
*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.
