Since this low carb cheesecake is very rich, I recommend cutting it into 16 slices. That will ensure that you don’t go over your daily carbohydrate limit. And keep in mind that adding strawberries or a berry sauce will add fructose which increases the carb count.Cheesecake With Strawberry Sauce.
Keyword gluten free cheesecake, low carb cheesecake
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 16 people
Calories 356 k cal
Amount Per Serving (1 slice)
Calories 356 Calories from Fat 306
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 17 g 85%
Cholesterol 121 mg 40%
Sodium 249 mg 10%
Potassium 206 mg 6%
Total Carbohydrates 5 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 7 g 14%
Vitamin A 22%
Vitamin C 0.3%
Iron 4,6 %
- 6 ounces sliced almonds about 1 1/3 cup
- 3 tablespoons low carb sweetener
- 1/2 teaspoon ground cinnamon optional
- 5 tablespoons salted butter melted
- 32 ounces cream cheese softened (4 blocks)
- 3/4 cup low carb sweetener more or less to taste
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract optional
- 16 ounces sour cream at room temperature
- Place sliced almonds in food processor and process with cutting blade until a finely ground.
- Pulse in 6-9 stevia extract packets and cinnamon (if using).
- Stir in melted butter.
- Press into bottom of 9-inch springform pan. Set aside
- Beat cream cheese on low speed until light and fluffy.
- Add 24-36 stevia extract packets to desired sweetness. Beat on low to mix in.
- Add each egg, one at a time, beating on low after each addition.
- Mix in extracts, then beat in sour cream on low speed until incorporated.
- Spread cream cheese mixture over crust.
- Bake at 300°F for an hour. If top has browned, turn oven off. If not yet browned, cook until browned then turn off oven.
- Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack.
- Chill at least 24 hours before serving.
- Top with strawberry sauce