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Lighter Low Carb Cheesecake | Simply Taralynn

Taralynn McNitt
This is the tastiest low-carb cheesecake! You can customize the flavor of this cheesecake by adding your favorite toppings. This low-carb cheesecake is on the lighter side. It's gluten-free, has no added sugar, and grain-free.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Resting 2 hours
Course Dessert
Servings 15

Ingredients
  

Cheesecake Crust
  • 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
Cheesecake Topping
  • 16 Ounces Cream Cheese
  • 2 Tsp Vanilla i also added almond extract
  • 1 Cup Monk Fruit
  • 1/8 Tsp Salt
  • 3 Large Eggs

Instructions
 

Cheesecake Crust

  • 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.

Cheesecake Topping

  • 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!

Notes

3.5 grams of carbs per bar! 
Keyword cheesecake, gluten-free, grain-free, low-carb, keto, diabetic-friendly, no-added-sugar, healthy dessert, light, no-carb diet, better for you, plain cheesecake