Recipe: Low Carb, Low Sugar Cheesecake

This recipe is great for those who have prediabetes, diabetes or just simply want to cut back on your carbs and sugar. This recipe is also keto friendly.

Low Carb, Low Sugar Cheesecake

Preparation Time: 20 minutes Chilling Time: 4 hours or overnight Serving Size: 8-10 slices

Ingredients:

For the crust:

• 1 ½ cups almond flour

• ¼ cup melted butter

• 2 tablespoons granulated sweetener (such as erythritol or stevia)

For the filling:

• 24 ounces (680g) cream cheese, softened

• ½ cup granulated sweetener (such as erythritol or stevia)

• 3 large eggs

• 1 teaspoon vanilla extract

• ¼ cup heavy cream

• 2 tablespoons lemon juice

• Optional: Fresh berries for topping

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan with butter or cooking spray.

2. In a medium bowl, combine the almond flour, melted butter, and 2 tablespoons of sweetener for the crust. Stir until well combined and the mixture resembles coarse crumbs.

3. Press the crust mixture evenly into the bottom of the prepared springform pan, creating a firm and compact base. Use the back of a spoon or the bottom of a glass to help with this process. Set aside.

4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

5. Add the ½ cup of sweetener, eggs, vanilla extract, heavy cream, and lemon juice to the cream cheese. Beat on low speed until all the ingredients are well incorporated and the mixture is smooth. Be careful not to overmix.

6. Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.

7. Place the springform pan in the preheated oven and bake for approximately 45-50 minutes, or until the edges are set but the center is slightly jiggly.

8. Once baked, remove the cheesecake from the oven and let it cool in the pan for about 15 minutes. Then, run a knife around the edges of the pan to loosen the cheesecake. This will help prevent cracking as it cools.

9. Allow the cheesecake to cool completely at room temperature. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set.

10. Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate. If desired, top with fresh berries for added flavor and visual appeal.

11. Slice the low carb, low sugar cheesecake into wedges and serve chilled. Enjoy!

Note: This cheesecake can be stored in the refrigerator for up to 5 days. It's important to note that while this recipe is low in carbs and sugar, individual dietary needs may vary.