Recipe: Low-carb cheesecake | The Indian SCENE

Recipe: Low-carb cheesecake

You can still enjoy dessert on a low-carb diet.

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If you have adopted a low-carb lifestyle or need to keep your blood sugar low, you can still enjoy a nice dessert by making a few conscious choices to substitute some ingredients with healthier options. High blood sugar levels are known to cause inflammation in the body that can lead to diabetes and other health concerns. The good news? You can still enjoy dessert on a low-carb diet. I use a natural sugar substitute here called monk fruit. This recipe is also gluten-free which is ideal for those who are allergic or have an intolerance to gluten.

This recipe uses monk fruit as a sugar substitute. Monk fruit is extracted from a dried fruit, that was known to be cultivated by Chinese monks as far back as the 13thcentury. It is 300 times sweeter than regular sugar, so a little goes a long way. Most sugar substitutes can cause side effects such as gas, bloating or allergic reactions. In the case of monk fruit, there are no known side effects and it does not affect blood sugar levels.

Be sure you are purchasing 100% monk fruit extract; I use this one. Real monk fruit can be expensive, but it’s worth it, as the cheaper products on the market may include other additives like erythitol.


Cheesecake Crust

2 cups almond flour

1/3 cup butter

1/4 teaspoon monk fruit

1 teaspoon vanilla extract

Cheesecake Filling

32 oz cream cheese, softened

1/4 teaspoon monk fruit

3 large eggs

1 teaspoon vanilla extract


Soften the cream cheese at room temperature.

Preheat the oven to 400 degrees. Line a large sheet pan or cookie sheet with parchment paper or grease the sheet pan with butter.

Start making the almond flour cheesecake crust by melting the butter. Now, add the almond flour, monk fruit and vanilla extract to the melted butter and mix it until its well combined.

To make the almond flour cheesecake crust, stir the almond flour, melted butter, monk fruit, and vanilla extract in a medium bowl, until well combined.

Now, press the dough into a spring form pan. Bake for about 10 to 12 minutes or until light golden brown.

Slowly remove it from the oven and let it cool.

In the meantime, beat the cream cheese and monk fruit together using a mixer on low to medium speed until fluffy.

Now add the eggs and continue to run the mixer on low to medium speed.

Finally, add the vanilla extract. Pour the filling into the pan over the almond flour crust and smooth the top of the mixture using a flat spatula. Bake for about 45-55 minutes.

Remove the cheesecake from the oven and let it cool in the pan until it gets to room temperature. Use a knife to release the edges. Then refrigerate for 4 to 8 hours or until completely set.

Remove the cake from the pan and serve.

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