Can't wait to share this Low Carb Cheesecake Recipe with you. Find our
secrets for making low carb taste great.
Cheesecakes are natually lower in carbs, so this is easy. Personally, I think a low carb diet is successful when you're eating foods already low carb. When you take a high carb food and try to make it low carb, it usually doesn't taste very good.
Skip the crust.
Cheesecake is about the cream cheese, not the little crust underneath it. I didn't miss it one bit, and you won't either. It simplifies the recipe and clean-up. Love it!
Half the sugar.
I was surprised how well this worked! I taste-tested a full-sugar version and half-sugar version side by side. I have to be honest and say I preferred less sugar in the low carb cheesecake. Too much "sweet" was actually distracting from the custardy, cheesecake taste.
I made dozens of these for my son's graduation open house; I figured out some great tips. Find them in the recipe below.
Freeze most of your cheesecakes.
It's unbelieveable how well cheesecakes freeze and thaw! They taste just as good. Leave out the ones you want to eat; get the rest of them out of your sight and into the freezer. Then you have an amazing low carb dessert or snack anytime.
• 2 bars (16 oz.) cream cheese, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup sugar
• 2 eggs, room temperature
Set out cream cheese and eggs for a couple hours* to warm up to room temperature.
Preheat oven to 340° F. Place a big cookie sheet (with sides) on the bottom rack. Pour in water until at least halfway filled**.
On another cookie sheet, set out foil cupcake wrappers***.
Place cream cheese in a mixing bowl. Beat just until smooth.
Add vanilla, almond extract, and sugar. Beat just until smooth.
Add eggs, one at a time. Beat just until mixed-in. Do not overbeat.
Use a cookie scoop (2 Tablespoon size) to scoop batter into each free-standing foil cupcake paper. Bake for 25 minutes. The cheesecakes will be puffed up and fall to a flat top as they cool.
Optional: add topping as they cool. Eat with a spoon and enjoy immensely!
Freeze extras. Thaw in refrigerator or on countertop. Enjoy again!
4.6 carbs per mini cheesecake
*For a shortcut, place eggs in a bowl of warm water and microwave cream cheese for 10-20 seconds.
**This method works even better than a water bath. This step is essential for keeping your cheesecakes from having a big dip after they cool.
***Baking them on a cookie sheet instead of in a muffin tin also keeps your cheesecakes nicely flat on top. Foil cupcake papers are a must to help them from spreading too much.
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