I love to bake. I taught myself how to bake when I was newly married. Back then I still didn’t know the difference between all purpose and self rising flour. That made for a pound cake catastrophe on Thanksgiving day! We still laugh about that cake that kept rising. It was ugly but we still ate it! Fortunately my baking skills have come a long way since then!
There’s a learning curve to low carb and keto baking. I’m starting to get the hang of it. Cheesecake is one of the easiest desserts to convert to low carb. In fact I almost didn’t post this recipe because there are so many lowcarb cheesecakes. I knew someone on Instagram would ask for the recipe so I’m sharing it exactly as I made it. This is just a basic cheesecake but it’s our favorite! It’s a base cheesecake recipe so you could add flavors or change the crust. You could even make it crustless and save a few carbs. The possibilities are endless!
1 cup almond flour
1 cup pecan halves (crush finely in food processor)
1/2 stick salted butter, melted
1/2 cup Swerve
- Mix well with a fork, it will be sort of crumbly. Butter springform pan or line it with parchment paper and press crust in pan. I used a 10 inch springform pan.
- Bake for 12-15 or until browning around edges. Let completely cool.
- Turn oven down to 325 degrees.
5 blocks cream cheese, softened
1 1/2 cups Swerve
1 cup sour cream
1 Tbs lemon juice
1 teaspoon pure vanilla extract
- Beat cream cheese on medium until fluffy. Gradually beat in Swerve. Beat in one egg at a time. Scrape down bowl after each one. Beat in lemon juice and vanilla. Beat in sour cream. The batter will be very thick and creamy.
- Wrap bottom of pan in foil to protect it from water bath. Pour in filling. Place it in roasting pan. Pour hot water in pan to come half way up the side of the pan. Bake 325 degrees for 1 hour and 30 minutes or until center is just set.
- Let cool and refrigerate overnight.
Makes a very large and heavy cheesecake! Using a 10 inch pan I’ll get 16 slices, 4 net carbs each. That is calculated with ingredients I used. Check your ingredients for final carb count because cream cheese and sweetener brands vary. I use a store brand cream cheese that has only 1 carb per serving. I use erythritol sweetener because of its low glycemic index.