Low Carb Cheesecake


  • 2 cup almond flour
  • 1/3 cup splenda
  • 6 tbsp melted butter

Cheesecake base:

  • 1 1/2 pounds cream cheese (3-8oz packages, I used reduced fat)
  • 1  1/3 cups splenda
  • 3 eggs
  • 2  teaspoons vanilla
  • 1 teaspoons lemon juice

First make the crust. Combine all crust ingredients and press into the bottom of a springform pan. Bake for  10 minutes at 375, until fragrant and beginning to brown.

Now make the cheesecake base. Beat the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, mix well. Add the sour cream last and beat until smooth.

You can use this base for plain cheesecake, but I divided the batter into fourths and made 4 flavors. It appeared to make about 4 cups of batter, so I used a cup for each. I didn’t really measure anything for the individual cheesecakes – I just did it on taste. Here are the ingredients used:


  • Canned pumpkin
  • Nutmeg
  • Cinnamon
  • Allspice
  • Cloves


  • 1 oz dark chocolate, melted with some butter
  • cocoa (not too much – I think I used too much)
  • cinnamon (roughly 1/2 tsp)
  • some ground coffee (roughly 1/2 tsp)

Lemon ricotta

  • Sour cream
  • Ricotta
  • Lemon juice
  • Lemon zest

Berry swirl

Cook some berries down and mash them up to make a syrup


One thought on “Low Carb Cheesecake”

  1. Just made these with no crust, and they are still super good. Without crust, an entire mini cheesecake only has like 650 calories. Fan-f’ing-tastic.

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