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

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!
Lolita Carrico
Lolita Carrico
Exploring the art of graceful aging, I share my journey and tips on wellness, beauty, and nutrition for women embracing their vibrant 40s and beyond.

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