Low Carb Cheese Cake

September 21, 2019

Low Carb Cheese Cake

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Low Carb Cheese Cake

If you have adopted a low carb lifestyle or need to keep your blood sugar low, you can still enjoy a nice dessert by making a few conscious choices to substitute some ingredients with healthier options. High blood sugar levels are known to cause inflammation in the body that can lead to diabetes and other health concerns. The good news? You can still enjoy dessert on a low-carb diet. I use a natural sugar substitute here called Monk Fruit. This recipe is also gluten free which is ideal for those who are allergic or have an intolerance to gluten.


Monk Fruit

This recipe uses Monk Fruit as a sugar substitute. Monk fruit is extracted from a dried fruit, that was known to be cultivated by Chinese monks as far back as the 13th century. Hence, the name Monk Fruit. It is 300 times sweeter than regular sugar, so a little goes a long way. Most sugar substitutes can cause side effects such as gas, bloating or allergic reactions. In the case of Monk Fruit, there are no known side effects and it does not affect blood sugar levels. For more information about the health benefits of Monk Fruit, click here.

Be sure you are purchasing 100% Monk Fruit extract. I used this one. Real Monk Fruit can be expensive but worth it as the cheaper products on the market may include other additives like erythitol.  I used this one from Enlight.

Recipe first seen on Indian Scene Magazine.

For more low carb recipes click here.

Low Carb Cheese Cake

September 21, 2019

By:

Ingredients
  • Cheesecake Crust
  • 2 cups almond flour
  • 1/3 cup Butter
  • 1/4 tsp Monk Fruit
  • 1 tsp Vanilla extract
  • Cheesecake Filling
  • 32 oz Cream cheese – softened
  • 1/4 tsp Monk Fruit
  • 3 large Egg
  • 1 tsp Vanilla extract
Directions
  • Step 1 Soften the cream cheese at room temperature.
  • Step 2 Preheat the oven to 400 degrees. Line a large sheet pan or cookie sheet with parchment paper or grease the sheet pan with butter.
  • Step 3 Start making the almond flour cheesecake crust by melting the butter. Now add the almond flour, monk fruit and vanilla extract to the melted butter and mix it until its well combined.
  • Step 4 Almond Flour cheese cake crust:
  • Step 5
  • Step 6 To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined.
  • Step 7
  • Step 8 Now press the dough to a spring form pan. Bake for about 10-12 minutes or until light golden brown.
  • Step 9
  • Step 10 Slowly remove it from the oven and let it cool.
  • Step 11
  • Step 12 In the Meantime, beat the cream cheese and monk fruit together using a mixer on low to medium speed until fluffy.
  • Step 13
  • Step 14 Now add the eggs and continue to run the mixer on low to medium speed.
  • Step 15
  • Step 16 Finally add the vanilla extract.
  • Step 17
  • Step 18 Pour the filling into the pan over the almond flour crust.
  • Step 19
  • Step 20 Now smooth the top of the mixture using a flat spatula.
  • Step 21
  • Step 22 Bake for about 45-55 minutes.
  • Step 23
  • Step 24 Now remove the cheesecake from the oven and let it cool in the pan until it gets to room temperature. Use a knife to release the edges. Then refrigerate for 4 – 8 hours or until completely set.
  • Step 25
  • Step 26 Remove the cake from the pan and server.
  • Step 27 Enjoy !!!

 

 

 



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