Here's a simple recipe for low carb cheesecake that I think is really yummy. Cheesecake is the perfect low carb dessert.
I'm giving you a 1/2 and full recipe here so you can customize how much cheesecake you end up with. 1/2 a recipe will give you a small cheesecake, perfect for the heart shaped cheesecake pans I used for Valentine's day. The full recipe will fill a traditional cheesecake pan.
Crust is optional. I don't use one. I don't know about you, but I never eat cheesecake for the crust so why bother with the carbs?
1/2 Recipe (4 to 6 servings)
- 1 egg
- 1 tsp Vanilla
- 3/4 cup sour cream
- 1/4 cup Splenda or Truvia
- 2 tbsp. Truvia (optional and only if using Splenda)
- 1 pkg. cream cheese
Full Recipe (8 to 12 servings)
- 2 eggs
- 2tsp Vanilla
- 1 1/2 cup sour cream
- 1/2 cup Splenda or Truvia
- 2 tbsps Truvia (optional and only if using Splenda)
- 2 pkgs. cream cheese
2 tbsps. Reduced Sugar Strawberry Jam (or fresh berries if available)
1.Mix eggs, vanilla, sour cream and sweetener until incorporated.
2. Soften cream cheese in microwave in 20 to 30 second bursts. Be careful, it can get hot.
3. Stir cream cheese until smooth.
4.Add cream cheese to sour cream mix and stir to combine. Use a hand blender or whisk to whip out any lumps.
5.Pour into a baking container; cheesecake pan or pyrex or what have you and back at 325F. For the half recipe, back for roughly 20 minutes. For the full recipe, 30-40 minutes. You know when it's done when it has the slightest jiggle in the middle. If it looks slightly undercooked, it's perfect and time to remove it from the oven.
Tip: Use a non-stick spray on your pan, even if it is a non-stick pan to avoid sticking.
6.Let cool on counter and then in fridge. Top with strawberries or reduced strawberry jam right before serving.
Carb count stacks up like so for the entire cheesecake:
Full: 87 g total carbs, 61g carbs net
Half: 44g total carbs, 30.5 carbs net
My half recipe would easily yield 6 good sized servings which would be about 5g net carbs per piece.