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Low Carb Birthday Cheesecake (FM)
Recipes | November 03, 2017
*yields 12 portions
Jesse is doing his Ketogenic cleanse so I had to make a low carb keto cake for his birthday. This one has the perfect ratio of crust vs filling and the filling is so smooth (if you follow the instructions below) it just melts in your mouth. Great news is that you can have a piece of this delicious cake without worrying about spiking your blood sugar levels and ruining your fitness goals. Unless you’re unable to stick to one reasonable portion of course, then you have a problem 🙂
Ingredients for the crust:
4 cups blanched almond flour
2/3 cup unsalted butter
7 tbsp Swerve Sweetener (erythritol)
1 1/2 tsp vanilla extract
pinch of salt
Ingredients for the filling:
24 oz full fat cream cheese (Philadelphia)
2 large eggs
13 tbsp Swerve sweetener (powdered)
1 tsp vanilla extract
1/2 tsp lemon extract
Instructions:
- Preheat oven to 350F degrees, and grease a 9″ inch springform pan.
- Combine almond flour, sweetener, and salt in a bowl, then soften the measured out butter by melting it either on the stove in a small sauce pan or in the microwave for 40 seconds, add vanilla extract and mix in with the almond flour to form the dough.
- Press the crumbly dough into the bottom of the greased pan and place it into the preheated oven for 10 minutes. Remove from the oven and let it cool down for another 10 minutes.
- In the mean time, soften the measured out cream cheese and then beat the cream cheese with the powdered sweetener in a stand mixer until fluffy. Then add the eggs one by one and finally beat in the vanilla and lemon extract. The batter should be super smooth.
- Pour the batter on top of the cooled down crust into the springform pan, place into the preheated oven and bake for 45-50 minutes until the center the cake is almost set but it should still jiggle when you take it out of the oven.
- Let the cake cool down completely at the room temperature for at least an hour and then refrigerate for at least a few hours before removing from the spring form.
- Garnish your cheesecake with unsweetened (or Swerve sweetened) whipped cream, fresh raspberries, and candles of course if you’re celebrating a birthday.
Macros Per Portion:
Calories: 486.2
Carbs: 9.5 g
Net Carbs: 5.3 g
Fat: 46 g
Protein: 12.8 g
Private Member |
dallas, tx, usa
I made this and it was really great. Came together beautifully. I did just substitute regular granulated sugar and powdered sugar for the swerve sweetener (granular in the crust, powdered in the filling. I did not really know what I was doing as I have never made cheesecake but it came out great even though the crust wasn’t perfectly even and I probably let it bake longer than necessary. I used old lemon extract that I was worried about being out of date but it was great.
Private Member |
I made the crust for a Thanksgiving pumpkin pie I was making up along the way. Smells great! Thank you for the idea!
Private Member |
This recipe isn’t exactly keto friendly. One tiny slice (1/12 of the pie) has 17.9 grams net carbs. If you’re trying to stay under 20 grams that’s a huge amount. Just saying. Other than that, it is VERY delicious!
Private Member |
melbourne, victoria, australia
holly cow! what gives it the majority of carbs?
Private Member |
I know I was sad too! Believe it or not it’s the cream cheese for the whole pie its 135 grams carbs. Next is the almond flour at 48 grams. The stevia adds 30. When you cut the pie into 12 pieces (and they’re tiny) its 17.9 grams carbs per piece. Next time I would half the recipe and cut into 12 pieces. They’ll be thinner but only 8.9 g carbs. It has definitely delicious.
Private Member |
melbourne, victoria, australia
Thanks for crunching the numbers – I really appreciate it! ❤❤❤
I should be so careless with cream cheese on low carb diet from now on 🙂
Private Member |
This is incorrect if you use philadelphia cream cheese 24oz has just under 30grams of net carbs, the ground almonds 3 cups has around 20g of net carbs , that’s only 50g of carbs if you divide that by 12 its only 4.1grams of carbs… i think you might need to look again at the products you are using.
Private Member |
ga, united states
Just finished making this, added 2T of cocoa powder to the filling. Holy delicious!! You really outdid yourself on this one!
Private Member |
I made this tonight for a birthday party. I added a strawberry/swerve glaze. It was so easy to make and a smash hit. Thanks, Zuzka 😜😎
Private Member |
broadlands, va, usa
This is one of the best cheesecakes I have ever had! My whole family loved it. Making this again tomorrow!