The Best Low Carb Cheesecake | Gluten-Free, No-Added-Sugar, Grain-Free | You can customize the flavor!
I am so excited to get this cheesecake recipe up for you today! I think you’re going to love this one and I can’t wait for you to try it. I have mentioned this before, but cheesecake isn’t my first pick for desserts. Don’t get me wrong; I like it. I don’t crave it. When I’m at a restaurant, and they start listing their dessert menu, the cheesecake never stands out. I go with the cake, brownies, or ice cream desserts. I started to question my love for it after making these low-carb cheesecake bars because they were all I could think about. Knowing they were in my fridge was dangerous. I had to pawn most of them off to my neighbors, and I have some that are off-limits for my dad (he’s the biggest cheesecake lover.) This recipe was the perfect dessert to end our Valentine’s day dinner. These cheesecake bars were heavenly. They only have 3.5 grams of carbs per bar! what!!!
I can’t wait to make them again this weekend but with a new flavor. One of the most popular recipes on my blog is my low-carb lemon cheesecake bars. It’s a really old recipe that needs some photo updates (oh, maybe that’s what I’ll do this weekend!), but they’re so refreshing and perfect for Spring. I also consider cheesecake to be a spring dessert for some reason, especially with citrus added.You can make these recipes into bars or use two standard pie pans.
Your cheesecake’s shape isn’t going to change the taste, but I like everything better when they’re in bars. You all know I love when recipes are easy, quick, and simple to make. That’s why I love this recipe even more.
Making the cheesecake crust couldn’t be any easier. You add all the ingredients into the bowl and stir. You’ll have to use your fingers to press down the crust into the pan.
While the crust is baking, you add all the cheesecake topping ingredients into the electric mixer and combine on a medium-low speed until there are no more lumps. Top the crust with the cheesecake topping, and bake for another 45-minutes. The hardest part is waiting for the cheesecake to cool.
I topped these with fresh strawberries and added a chocolate drizzle to a few! You get the perfect chocolate-covered strawberry vibes. 😉
Lighter Low Carb Cheesecake | Simply Taralynn
- 1 1/2 Cups Almond Flour
- 1 Tsp Baking Powder
- 1/8 Tsp Salt
- 1/4 Cup Golden Monk Fruit or replace with regular monk fruit
- 1/4 Cup Monk Fruit
- 1/4 Cup Coconut Oil
- 2 Large Eggs
- 16 Ounces Cream Cheese
- 2 Tsp Vanilla i also added almond extract
- 1 Cup Monk Fruit
- 1/8 Tsp Salt
- 3 Large Eggs
- Preheat oven to 325-degrees.
- In a large mixing bowl, sift the almond flour, baking powder, salt, and monk fruit together.
- Whisk the eggs. Mix the coconut oil and eggs into the mixing bowl with the almond flour ingredients.
- Add the mixture into a 9 x 15 baking dish and use your fingers to press down the crust evenly. You can also use two standard pie pans for this cheesecake.
- Bake the crust for 22-minutes.
- Use an electric mixer to mix the eggs, cream cheese, salt, monk fruit, and vanilla. Beat on a low speed until there are no more cream cheese clumps.
- Pour the mixture on top of the baked crust. Spread evening, and bake at 325 for 45-minutes. If the edges start to brown, remove the cheesecake.
- Let the cheesecake cool in the fridge for an hour or two. I placed it in the freezer for about 20-minutes to speed up the process.
- Slice into 15 bars (or 8 pieces if using a pie pan)
- Store in the refrigerator!
Recipe Ingredient Substitutes:
Vanilla Extract – it depends on what flavor you want your cheesecake bars! If you plan on adding fruit, using lemon extract, almond extract, or even orange extract can taste amazing. You can even use fresh oranges, lemons, or blueberries! I can’t wait to play around with this recipe more. I’m thinking about making a Nutella version. Let me know your thoughts on a chocolate crust and minty topping for St. Patrick’s day…
Almond Flour – I haven’t played around much with replacing the almond flour. The coconut flour could, but you’d have to add a bit more coconut oil since it’ll be on the dry side. But, cheesecake crust can get away with being on the dry side since the creamy cheese topping makes up for it. When it comes to almond flour, the Bob’s Red Mill is my favorite brand to use.
Toppings – You can add fresh fruit like strawberries, no-added-sugar chocolate chips, blueberries, peanut butter, and the list goes on!
Coconut Oil– Butter is an easy replacement.
Cream Cheese – You can use Kite-Hill cream cheese to make this recipe dairy-free.
Monk Fruit – Monk Fruit is my favorite sugar substitute, but you can use Swerve or use regular sugar. I usually get my golden and regular monk fruit at Walmart because it’s the cheapest there. These bars are definitely served best when cold and stored in the refrigerator. Nobody wants a warm piece of cheesecake. Make sure to watch the video if you need any help with the instructions! You can see how easy they are to make, too! I can’t wait for you to try these out! Customize them to fit whatever you’re celebrating. Make sure to tag me in your pictures so that I can share! I love seeing them. And don’t forget to come back and review the recipe. That always helps me!
Questions for you!
- Are you a cheesecake lover or ehhh?
- What flavor should I make next?
- What low-carb dessert do you want to see on the blog?