Low Carb Cheesecake

I love a good cheesecake!  This cheesecake is fluffy and creamy with a delicious hazelnut crust.  Sometimes, I use almond flour instead of hazelnut.  You can also just use coconut flour (increase to 1 cup total) or have no crust at all!

Ingredients

Filling

  • 3 bricks cream cheese, room temp
  • 1/2 c. sour cream
  • 1/3 c. heavy whipping cream
  • 3 eggs, beaten
  • 1 tbsp. vanilla extract
  • 1/2 c. Confectioner’s Swerve (powdered erythritol)

Crust

  • 1/2 c ground hazelnuts (or other nuts)
  • 1/2 c. Coconut flour
  • 3/4 stick melted butter

Instructions

  1. Blend hazelnuts and coconut flour.  Add melted butter and incorporate.  Press into a greased cheesecake pan or pie plate. Bake at 300 for about 10 minutes.
  2. While the crust is baking, blend cream cheese, sour cream, and heavy cream. Add eggs, then vanilla and blend until incorporated.  Add sweetener and blend.
  3. When the crust is done, fill with the cream cheese mixture.
  4. Bake at 300 for 45-60 minutes or until center is set.  It usually cracks but if you’d like to use a hot water bath, that will help prevent it.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s