Who doesn’t love a delicious sweet treat from time to time. Just because you have type 2 diabetes or prediabetes doesn’t mean you need to cut out sweet treats. It just means having alternatives that are friendly on blood sugar – like this amazing low carb cheesecake!
We’ve served this delicious treat at family gatherings, given slices away to neighbours and friends, and guess what? No one knows this is a low carb option, it’s that delish!
Like all cheesecakes should be it’s soft and fluffy, rich and creamy and leaves you wanting more. The perfect treat for celebration dinners or just to cook up and enjoy from time to time.
Give the recipe a try. If you’re a novice cook or want to see how easy the cake is to make, see the cooking class below.
RECIPE
DMP Low Carb Cheesecake (Diabetic-Friendly)
Ingredients
The crust
- 2 cups almond flour – approximately 200g
- 1/4 cup butter
- 3 Tablespoon natvia sweetener
- 1 teaspoon vanilla extract
- baking paper
The filling
- 900 g cream cheese
- 1 cup natvia sweetener
- 3 large eggs
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C.
- Line the bottom of a 23 cm spring form pan with baking paper and grease the edges of the pan with butter. To do this, use a piece of paper towel to spread the butter on the edges of the pan.
- Heat a small non-stick pan over low-medium heat, add the almond flour and blanch for about 4 minutes, just to get a slight tinge of brown – do not burn.
- Add the almond flour and sweeneter to a bowl. Melt the butter in a bowl in the microwave (or a pot on the stovetop), add the vanilla extract to the butter, then pour the butter and vanilla into the almond flour, stirring to combine well. It will make a sticky, slightly crumbly dough.
- Press the dough into the bottom of the pan. Place the pan in the oven and bake for 8 minutes. Remove from the oven and leave to cool for at least 10 minutes.
- Add the cream cheese and sweetener to a bowl or food processor. Beat together on a low speed until fluffy (about 2 min). *If the cream cheese is directly out of the fridge it helps to soften it in the microwave on a 'defrost' cycle, it will make it more manageable. Or leave it at room temperature for about an hour before cooking.
- Beat the eggs into the cream cheese mixture one at a time, then add the lemon juice and vanilla extract. Beat until well combined (2-3 min).
- Pour the cheesecake filling into the pan over the crust. Smooth the top with a spatula.
- Place the pan back in the oven and bake for 55 minutes, until the centre of the cake is almost set.
- Remove the cheesecake from the oven. Leave to cool, then refrigerate the cake in the pan for 4 hours, until completely set. Or leave overnight for best results.
- Carefully remove the cheesecake from the spring form pan. Serve as is, with fresh strawberries or blueberries on the top.
NOTES
If you don’t have a springform pan, you could use a lined cake tin. Just make sure the baking paper goes all the way up the sides of the pan so you can lift the cake out of the pan once it’s cooled, using the baking paper.
You can purchase almond flour that is already blanched so you can potentially skip this step.
You can use other types of sweeteners if you prefer, such as monk fruit for instance.
You can use a food processor, bench top mixer or hand mixer to blend the ingredients – all work just as well.
If the cake splits across the top when cooling, don’t worry about it, it still tastes the same.
Cooking Class
Check out the video below to see just how easy this cheesecake is to make.
Enjoy!
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