This low carb cheesecake lacks nothing: the cheesecake without sugar and flour becomes super creamy and stable, so it is guaranteed not to crack, and the shortcrust pastry base becomes wonderfully lush and crispy. If you like, you can top the low carb cheesecake with blueberries - but it's also a treat without the summer fruit decoration.
Taste and Occasion
Baking without sugar is one of my favorite experiments, as you may have noticed. However, this creation is sugar-free and low carb, so it contains few carbohydrates. Cheesecakes belong to the cakes that can theoretically do without flour (for example, in the form of cheesecake without a bottom). But sometimes you want real cake - and not "disguised quark casserole", if you know what I mean ? … The Blueberry Cheesecake consists of a low carb shortcrust pastry with (de-oiled) almond flour and the sugar substitute xylitol or erythritol.
Ingredients
When I first posted this post on my german blog, the recipe for this cheesecake was low carb in the sense of "slightly low in carbohydrates". I had initially added a small amount of wheat flour to the almond flour for testing. However, the cheesecake is also utterly delicious without. The only disadvantage (or advantage, depending): The dough now tastes slightly of marzipan because of the typical almond flour flavor. Whether you use white almond flour or brown, dark almond flour is only an optical question.
That the cream of the low carb cheesecake without pudding powder or other "stabilizers" becomes so wonderfully compact and firm, I would not have thought. Indeed, the cream cheese mixture is very liquid when it gets to the bottom. In the oven, at quite a low temperature (!), it then turns into a highly creamy, firm mass that delights.
How to make the Low Carb Cheesecake
Let's get started with this low carb recipe! First things first: For the base, knead the cold butter in pieces, almond flour, almonds, egg and sweetener with the dough hooks. Refrigerate. Then, preheat oven to 390°F/200°C. Lightly grease a tart or springform pan about 9.5 in / 24 cm in diameter. Roll out the dough and place it in the pan, forming a rim. Alternatively, set on the bottom and spread and smooth with a small kitchen roll or your hands. Pre-bake for 15 minutes at 390°F/200°C.
Meanwhile, whisk together the cream cheese, sour cream, and sweetener for the filling until well combined. Add the eggs and lemon juice. The mixture is very liquid! Now, pour the cream cheese mixture onto the pre-baked cake base. Lower the oven temperature to 300°F/150°C. Bake the cake again for about 50 minutes until the mixture is firm. Let stand in the turned-off oven for about 20 minutes without opening the door.
For the optional blueberry topping, mix cornstarch with water. Place blueberries and sweeteners in a small saucepan. Bring to a boil with cornstarch water and simmer, stirring, for a minute or two until everything thickens. Let cool slightly and spread on top of finished cheesecake. Either serve cheesecake while still lukewarm or let the topping set in the refrigerator first.
Top Tip
Important for the perfect consistency is only that you first mix the cream cheese with sour cream and sugar (substitute) and then add the eggs. Not the other way around. I have to admit that I am the absolute raw dough-and-cream snacker. The cheesecake mixture has already tasted very good to me, unbaked, baked even more. Perfect!
Recipe Card
Low Carb Cheesecake
Equipment
- 1 tart pan approx. 9.5 in / 24 cm
Ingredients
For the base
- 120 grams (½ cup) butter, very cold and in pieces
- 120 grams (1 cup) almond flour de-oiled, no ground almonds!
- 40 grams (⅖ cup) ground almonds
- 60 grams (⅓ cup) xylitol, or erythritol
- 1 egg, medium
For the cream
- 400 grams (1 ⅘ cupw) cream cheese
- 200 grams (1 cup) sour cream
- 130 grams (1 cup) powdered sugar, or Sukrin Melis
- 4 eggs, medium
- 1 tablespoon lemon juice
For the optional topping
- 150 grams (1 cup) blueberries, fresh or frozen
- 2 tablespoons xylitol, or erythritol
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
- For the base, knead the cold butter in pieces, almond flour, almonds, egg and sweetener with the dough hooks. Refrigerate.
- Preheat oven to 390°F/200°C. Lightly grease a tart or springform pan about 9.5 in / 24 cm in diameter. Roll out the dough and place it in the pan, forming a rim. Alternatively, set on the bottom and spread and smooth with a small kitchen roll or your hands. Pre-bake for 15 minutes at 390°F/200°C.
- Meanwhile, whisk together the cream cheese, sour cream, and sweetener for the filling until well combined. Add the eggs and lemon juice. The mixture is very liquid!
- Pour the cream cheese mixture onto the pre-baked cake base. Lower the oven temperature to 300°F/150°C. Bake the cake again for about 50 minutes until the mixture is firm. Let stand in the turned-off oven for about 20 minutes without opening the door.
- For the optional blueberry topping, mix cornstarch with water. Place blueberries and sweeteners in a small saucepan. Bring to a boil with cornstarch water and simmer, stirring, for a minute or two until everything thickens. Let cool slightly and spread on top of finished cheesecake. Either serve cheesecake while still lukewarm or let the topping set in the refrigerator first.
Notes
Ingredient substitutions
Variations
All the other test eaters were also delighted. With this low carb cheesecake, no one misses sugar and white flour! By the way, if you cover the low carb cheesecake with berry topping and let it sit in the fridge for a day, you'll be rewarded with an even better taste. As hard as it is: Sometimes you have to be patient.
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