Low Carb Cheesecake

Low Carb Cheesecake
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 699.0
  • Total Fat: 65.7 g
  • Cholesterol: 185.3 mg
  • Sodium: 266.8 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 17.2 g

View full nutritional breakdown of Low Carb Cheesecake calories by ingredient
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Introduction

Low Carb Cheesecake Low Carb Cheesecake
Number of Servings: 6

Ingredients

    8 C Almond Flour
    6 tbsp Butter, unsalted
    6 tsp Sweetener, Swerve Confectioners
    16 oz Cream Cheese
    1 cup Sour Cream
    2 medium Egg, fresh, whole, raw
    1 tbsp Vanilla Extract
    32 tsp Sweetener, Swerve Confectioners
    1 tsp Vanilla Extract

Directions

Crust:
Mix Almond Flour
6 Tbsp Butter
2 Tbsp Swerve
1 Tsp Vanilla Extract
Create crust dough and press firmly into the springform pan. Place in freezer or fridge until filling in ready

Filling:
2 C Almond Flour
6 tbsp Butter, unsalted
16 oz Cream Cheese
1 C Sour Cream
2 medium Egg, fresh, whole, raw
1 tbsp Vanilla Extract
32 tsp Sweetener, Swerve Confectioners

Soften cream cheese slightly in the microwave. Mix all ingredients until smooth. Pour filling into springform pan. Add 1 C of water to the Instatpot. Place the wire rack into the Instapot and place in the springform pan. I choose to cover my springform pan with foil some do not. Cook on high 28 minutes. let the Instantpot depressurize on its own. Once the pressure has released take out the springform pan. I've heard you've been able to eat this in a few hours I personally let mine stay in the refrigerator for over a day. it was firm and cut smoothly with a fork.


Serving Size: 1/6 of a cake

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