Seriously the Best Low Carb Cheesecake Ever

As I’ve said often on here, I’m not a big fan of sweets. I like sweets, however if I were to choose, I’d go for savory any day. However tonight, I needed something sweet and decided to completely wing it and try to make a single (well, actually two) serving low carb cheesecake. And for real, I am pretty sure this is my best creation yet and it was completely on the fly! I did read up on about a dozen different options and came up with my own recipe that turned out better than I could ever imagine. Even my sons loved it and couldn’t tell it had an alternative sweetener or non-graham cracker crust.

While my keto cheesecake bites which are more like fat bombs, this low carb cheesecake recipe is more of a dessert and so good! This recipe is one of my first from when I started keto nearly six years ago so I’ve learned a few tricks. First, with baking, my preferred keto sweetener is Swerve or Allulose. And instead of baking, you can also make this in the microwave. Microwave on 50% power for 4 minutes, checking every minute. The cheesecake will be done when it starts to pull away from the sides of the ramekins. 

Seriously the Best Low Carb Cheesecake Recipe Ever

5 from 1 vote
Course Dessert
Cuisine dessert
Servings 2
Calories 157 kcal

Ingredients
  

Crust

  • 2 tbsp almond flour
  • 1 tbsp butter
  • 1 tbsp brown sugar substitute I like Swerve

Cheesecake Filling

  • 4 oz cream cheese
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon juice optional
  • pinch salt
  • 2 tbsp sweetener I prefer Swerve or Allulose

Instructions
 

  • Preheat the oven to 350F
  • Melt butter and mix with almond flour and sweetener. Divide and press into bottom of 2 ramekins.
  • Put cream cheese in a medium bowl and beat it with hand mixer until creamy. Add vanilla extract, lemon, egg and sweetener. Beat until combined.
  • Divide filling among the two ramekins – they should be fairly full.
  • Bake at 350F for about 15 minutes or microwave at 50% power for 4 minutes. If using the microwave, check every minute. The cheesecake will be done when it starts to pull away from the sides of the ramekins. 
  • Place in the fridge for at least 30 minutes or overnight.

Nutrition

Calories: 157kcalCarbohydrates: 3gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 78mgSodium: 113mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 448IUCalcium: 49mgIron: 1mg
Keyword cheesecake, dessert
Tried this recipe?Let us know how it was!

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Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

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