Gluten free, sugar free, low carb, tasty AF Cheese Cake!
Sometimes you need a little something sweet. Being in ketosis means you have to find unique ways to make something that tastes amazing and fits into the keto lifestyle.
So here it is: My husband’s original recipe that I tweaked to make it a little sweeter ;)
This cheesecake is so good it tastes like I am lying about it being low carb, sugar free, gluten free, and delicious. But, as my close friends and co-workers will tell you-IT IS NOT TOO GOOD TO BE TRUE!
Normally sugar free sugar is the worst because it upsets your stomach and can leave a bad bitter taste. Your stomach gets upset because the molecules in most sugar free sugars are too big and mess your digestion system up.
Time to say good bye to an upset tummy and hello to your new best friend: Swerve!
Swerve is glucose from fruits and vegetables that has been fermented thus turning it into sugar alcohol (erythritol). No carbs, no after taste, and the molecules in it are small enough to go through your system without making you regret what you just ate, while running to the bathroom.
This recipe uses the granulated swerve (orange label on the bag) but there is a powdered version that I have not tried yet!
Ingredients
Crunchy Crust: (Leave this our for a lower calorie dish)
6 tablespoons Salted Butter
Pinch of Cinnamon
Pinch of Nutmeg
1.5 cups Blanched almond flour
1 Egg
Cheese Cake Filling
Cream Cheese 20.6oz
Torani Sugar Free Salted Carmel Syrup 3 tbsp
Sour Cream .5 cup
Swerve 1 cup
1 Large Egg
I always make my crust first!
Depending on the size of your cheesecake you may want a thicker or thinner crust.
Add all your crust ingredients into the mixer. Once you have a doughy looking ball scoop it out onto a sheet of parchment paper.
I get mine in a big lump and place another sheet on top. This way I can roll out the dough without it sticking to me or the roller.
You can even roll it out into the bottom of your spring form pan with parchment paper underneath. If I have extra I place it to the side and make crackers or other treats with the leftovers. (Left overs will depend on how thick you want your crust.
Place into the oven and bake at 350 degrees.
While that is on it’s way time to get all the cheesecake mixture into the mixer. Once all in I put on a high mix for about 10 min…this will help to get your cheesecake really fluffy and mix all
Keep an eye on the crust you can take it out sooner or wait till its more crispy-totally up to you. Once you get the crust where you want it take it out and remove the parchment paper from below. Place back in spring form pan or whatever dish you are using and top with cheesecake mixture.
Place back in the oven and back at 350 degrees. I bake it till it starts to change color on the top. Not too much but just enough. Take out, let cool and place in the fridge.
I know it can be hard to wait for something that smells this fantastic but trust me-it tastes 100 times better once it has completely cooled. I tend to make this the day before we want to eat it.
So here it is: My husband’s original recipe that I tweaked to make it a little sweeter ;)
This cheesecake is so good it tastes like I am lying about it being low carb, sugar free, gluten free, and delicious. But, as my close friends and co-workers will tell you-IT IS NOT TOO GOOD TO BE TRUE!
Normally sugar free sugar is the worst because it upsets your stomach and can leave a bad bitter taste. Your stomach gets upset because the molecules in most sugar free sugars are too big and mess your digestion system up.
Time to say good bye to an upset tummy and hello to your new best friend: Swerve!
Swerve is glucose from fruits and vegetables that has been fermented thus turning it into sugar alcohol (erythritol). No carbs, no after taste, and the molecules in it are small enough to go through your system without making you regret what you just ate, while running to the bathroom.
This recipe uses the granulated swerve (orange label on the bag) but there is a powdered version that I have not tried yet!
Ingredients
Crunchy Crust: (Leave this our for a lower calorie dish)
6 tablespoons Salted Butter
Pinch of Cinnamon
Pinch of Nutmeg
1.5 cups Blanched almond flour
1 Egg
Cheese Cake Filling
Cream Cheese 20.6oz
Torani Sugar Free Salted Carmel Syrup 3 tbsp
Sour Cream .5 cup
Swerve 1 cup
1 Large Egg
I always make my crust first!
Depending on the size of your cheesecake you may want a thicker or thinner crust.
Add all your crust ingredients into the mixer. Once you have a doughy looking ball scoop it out onto a sheet of parchment paper.
I get mine in a big lump and place another sheet on top. This way I can roll out the dough without it sticking to me or the roller.
You can even roll it out into the bottom of your spring form pan with parchment paper underneath. If I have extra I place it to the side and make crackers or other treats with the leftovers. (Left overs will depend on how thick you want your crust.
Place into the oven and bake at 350 degrees.
While that is on it’s way time to get all the cheesecake mixture into the mixer. Once all in I put on a high mix for about 10 min…this will help to get your cheesecake really fluffy and mix all
Keep an eye on the crust you can take it out sooner or wait till its more crispy-totally up to you. Once you get the crust where you want it take it out and remove the parchment paper from below. Place back in spring form pan or whatever dish you are using and top with cheesecake mixture.
Place back in the oven and back at 350 degrees. I bake it till it starts to change color on the top. Not too much but just enough. Take out, let cool and place in the fridge.
I know it can be hard to wait for something that smells this fantastic but trust me-it tastes 100 times better once it has completely cooled. I tend to make this the day before we want to eat it.
For more accurate results measure your food with a food scale and enter it into My Fitness pal.
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