Low Carb / Keto Cheese Cake, 5 net carbs per serving
Updated: Sep 6, 2019
Cheese cake is an easy dessert to adapt to the low carb life style and while it is fairly simple to make it is a little time consuming . This is a more traditional recipe , oven baked in a Bain Marie ( water bath ) . I tried some other methods but this one produces the best results .
Pictured here with a raspberry, raspberry puree , a dollop of lemon curd and mint leaves.
Low Carb / keto Cheese Cake
2 cups blanched almond flour
1/3 cup unsalted butter, melted
3 tablespoons powdered Xylitol sweetener
1 teaspoon vanilla extract
¼ Teaspoon cinnamon.
1/8 Teaspoon nutmeg
Note you may also substitute ground pecans for ground almonds or a mix of the two .
3 (8 ounce) packages cream cheese, softened
16- Ounces sour cream
1 – Cups Xylitol sweetener
3 large eggs
1 tablespoon lemon juice
1/4 teaspoon lemon zest
1 teaspoon vanilla extract
1 – Tablespoon brandy (optional)
6 ounces fresh raspberries
2 teaspoons powdered swerve sweetener
Lemon Curd, See Recipe
For the Crust:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 or 10 ½ -inch spring form pan with Butter and line the bottom with parchment paper.
Combine almond flour, butter, sweetener, cinnamon, nutmeg and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared spring form pan and press into a crust covering the entire bottom of the pan in an even layer and slightly up the sides.
Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
For the filling and cake :
Reduce oven temperature to 300 degrees F (165 degrees C).
Combine sour cream, cream cheese and sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed. A hand held mixer will work as well. Add Brandy here if using.
Add eggs one at a time to the bowl while mixer is running and beat for 1 minute after each addition until the mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract.
Pour batter onto the prebaked crust in the spring form pan and smooth out the top. Wrap the bottom of the pan with 3 layers of aluminum foil to top of pan to prevent leaks.
Place a roasting pan onto a rack in the center of the pre heated oven , place cake pan in center of roasting pan and carefully pour boiling water around cake pan till it comes half way up on the cake pan.
Bake cake on the center rack of the hot oven until sides of the cheesecake are firm and only 2 to 3 inches in the center remain slightly jiggly if you shake the pan, about 75 minutes at 300 degrees.
Cut off oven and prop the door open slightly with a folded dish towel about an inch gap, and leave the cake to cool for an additional hour.
Remove cake from oven and water bath run a knife around edges to free pan from cake then place cake in the fridge to completely cool . At least 5 or six hours.
To serve remove from pan, by again gently running a sharp knife between cheesecake and ring of spring form pan. Unlatch pan and lift ring off cheesecake, leaving pan bottom in place to serve.
For the raspberry puree:
Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Spoon raspberry puree onto cheese cake before serving along with a fresh raspberry or two and if using a dollop of lemon curd. You may like to garnish with a mint leaf or two.
Lemon Curd Recipe https://www.cheftylermacon.com/post/low-carb---keto-lemon-curd
Amount Per Serving
% Daily Value *
Total Fat 41 g
Saturated Fat 21 g
Monounsaturated Fat 7 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 157 mg
Sodium 297 mg
Potassium 139 mg
Total Carbohydrate 9 g Net Carbs 7 g
Dietary Fiber 2 g
Sugars 4 g
Protein 11 g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.