Low carb cheesecake

Low Carb Cheesecake

Low Carbohydrate Cheesecake

This low carb cheesecake is simple to make and really delicious. You can either make a chocolate flavoured for for a lemon/orange flavoured cheesecake see the Alternative section at the end. If you are short on time, I often find it easier to make the base in the evening and then make the topping at a different time – that way the base is cool when you add the topping.

Both Tesco’s and Supervalu stock Dr.Oetker Gelatine. Large 200g bags of pecan nuts in Lidl are just €3.9 so worth popping in if you have one nearby. They also sell dark chocolate – we usually use the one with 85% cocoa – the higher the percentage of cocoa the lower the carbs too. Enjoy!

Ingredients – 8 servings:

Low Carb Cheesecake Ingredients

For the base

  • 400g pecan halves (chopped)
  • 75g butter
  • 1 tbsp sweetener (optional)

For the topping:

  • 1 envelope unflavoured gelatine
  • 50ml cold water
  • 500g cream cheese (softened)
  • 50g unsweetened chocolate, melted and cooled
  • 1 tsp vanilla extract
  • 1 tbsp Stevia or other sweetener (optional)
  • Fresh berries for garnish (optional)
  • Pecans for garnish (optional)

Carbs: 6.7g approx per serving
Phase: Suitable for phase 4

Preparation Instructions

Cheesecake base mixtureFor the base:

  1. Heat the oven to 180°c and butter a 9-inch springform pan
  2. Chop the pecans using a food processor or a knife
  3. In a medium bowl combine pecans, butter and sweetener (if using).
  4. Mix well and press onto bottom of the prepared pan.
  5. Bake for 10 minutes until golden.
  6. Allow to cool.

cheesecake base - pecan nutsFor the topping:

  1. In a small saucepan, sprinkle gelatine over 50ml cold water. (Check packet for amount of gelatine to use for 50ml water). Let soften for one minute. Stir over a low heat until dissolved and set aside.
  2. Place cream cheese in a large bowl and beat with an electric mixer at high speed until fluffy.
  3. Beat in vanilla.
  4. At low speed beat in dissolved gelatine.
  5. Fold the melted chocolate into the cream cheese.
  6. Spread cream cheese onto the cooled pecan crust.
  7. Refrigerate 3 hours and if desired garnish with berries and pecans.

Alternative – lemon or orange flavoured cheesecake:
To make a lemon or orange flavoured cake instead, omit the chocolate and vanilla and add a teaspoon of lemon extract and a tablespoon of grated orange or lemon zest to the cream cheese after beating it.
Carbs: 5.6g with lemon zest or 6.6g with orange zest approx per serving.

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