Low Carb Sugar-Free Cheesecake

Raise your hands if you always have room for an extra slice of cheesecake🙋🏽‍♀️ I never shy away from indulging in desserts with or without sugar. However, this time to satisfy my cravings, OAO and I decided to try making a low carb sugar-free cheesecake using Swerve Sweetener. Here is how it went…

Preheat the oven to 350oC. Line the bottom of a 9" springform pan with parchment paper. Melt 1/3 cup of butter.

Add 2 cups of almond flour, 3 tbsp Swerve Sweetener, 1 tsp cinnamon powder, 1 tsp vanilla extract.

Combine well.

Press the almond flour mixture into the bottom of the pan. Bake for about 12 minutes.

It should look like this, slightly golden. Leave it to cool.

In the meantime, prepare the cream cheese filling: using an egg beater beat 8 oz cream cheese and 2 eggs.

Add in 1 cup of Greek yogurt, 1 tbsp lemon juice, and 1 tsp vanilla extract. Beat well.

Add in 1 cup of Swerve Sweetener and combine using an egg beater.

Pour the filling into the pan over the crust. Bake for 1 hour or until the center is almost set.

Cool in the pan on the counter to room temperature, then put it in the fridge for at least 4–6 hours before taste testing.

Place it on a decorative cheeseboard. Top it with raspberries. Slice. Have a piece. Repeat.

Creamy. Cheesy. Tasty. In Love.

Definitely not disappointed with the final taste. I really hope you do make this low carb sugar-free cheesecake. Amazing!😍

P.S. If you would like to see more of the decorative cheeseboards/acrylic resin pour works — visit IG page: anilsebastian345. You will not be disappointed😀

Extra cheesy,

A, Ben