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There’s a reason this recipe is called Angel cheesecake: the filling is a light, creamy, little slice of heaven.  My sister, Patty, has been bringing this luscious and elegant cheesecake pie to family gatherings for over 25 years. I search the dessert table every holiday just to make sure it’s there. She hasn’t let me down yet.

Cheesecake ranks right up there at the top of my list when we’re talking desserts.  I haven’t met a cheesecake I didn’t like, and this recipe, in particular, is one of my all-time favorites. To convert the original recipe to low-carb, I exchanged almond flour for white flour and lowered the baking temperature of the crust so it wouldn’t burn.

I also replaced the original brown sugar with Sukrin Gold and it worked like magic. At 85 cents per ounce, it costs a bit more than the 67 cents per ounce of Swerve Brown Sugar Replacement or truvia Brown. All three work great. With a 1:1 substitution ratio, the volume of the ingredient remains the same with any brand. I replaced the white sugar used in the original recipe with Swerve Confectioners (powdered erythritol) to avoid crystallization in the filling. Not only is the flavor spot on, the net carbs per serving is reduced by 27!

The crust is a combination of almond flour (not meal), chopped pecans or walnuts, brown sugar replacement, and of course, a generous amount of butter. It provides a nutty, crunchy contrast to the silky-smooth cheese filling.

While the crust is baking, start the filling by adding the powdered erythritol, unflavored gelatin, salt, and whole milk. Cook over medium heat until mixture boils. Next, slowly blend 1/2 of the hot mixture into the egg yolk before returning to saucepan. Cook until bubbly.

Transfer to a mixing bowl and blend in cream cheese, lemon peel, lemon juice, and vanilla. Then beat mixture until creamy. Chill in fridge until mixture is thickened but not thick. Next, beat the egg white until it froths up and gradually add the additional 2 tbsp powdered erythritol until stiff peaks form. In a separate bowl, beat the heavy whipping cream until it’s stiff.

Finally, fold beaten egg white into the cooled cheese mixture, then fold in the whipped cream and spoon the filling into chilled pie shell. Sprinkle remaining crumbs over the top. Place it in the fridge for a good 4 hours until firm.

I do my best to give credit to the original author of a recipe. Both my sister and I were unable to find the creator, but she tracked it down to an old Pillsbury Kitchen cookbook she’s had for 40 years. An oldie but goodie.

Angel Cheesecake Pie

So luscious and light, this divine cheesecake pie will have you shouting, "Alleluia!" Only 7 net carbs per slice. Top with fresh berries and watch it disappear.


  • 1 1/4 cups almond flour
  • 1/2 cup chopped nuts (both pecans and walnuts work well)
  • 1/4 cup brown sugar alternative (Swerve, Truvia, Sukrin Gold )
  • 1/2 cup butter


  • 1/3 cup Swerve Confectioners (or other powdered erythritol)
  • 1 tbsp unflavored gelatin (1 envelope)
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1 egg yolk (slightly beaten (reserve white))
  • 12 oz cream cheese (softened)
  • 2 tsp grated lemon peel
  • 1 tsp fresh lemon juice
  • 1 tsp vanilla
  • Reserved egg white
  • 2 tsp Swerve Confectioners
  • 1 cup heavy whipping cream


  1. Heat oven to 350 degrees F. In a mixing bowl, combine almond flour, nuts, and brown sugar replacement.

  2. Cut in butter until a crumb mixture forms.

  3. Place crumbs into a 9 inch square baking pan and bake 12-15 minutes stirring occasionally, until golden brown.

  4. Reserving 1/4 cup crumbs, press remaining warm mixture into an ungreased 9 or 10” pie pan, or 9” square pan. Chill in refrigerator.


  1. In medium saucepan, combine first three filling ingredients; blend in milk. Cook over medium heat, stirring constantly, until mixture boils and gelatin dissolves.

  2. Slowly blend 1/2 of hot mixture into egg yolk, then return to saucepan and cook until mixture bubbles, stirring constantly. Remove from heat and transfer to mixing bowl.
  3. Blend in cream cheese, lemon peel, lemon juice and vanilla. Beat until smooth and creamy. Chill until mixture is thickened but not yet thick.

  4. In small bowl, beat egg white until frothy. Gradually add 2 tablespoons Swerve Confectioners beating continuously until stiff peaks form.

  5. In separate bowl, beat heavy whipping cream until stiff.
  6. Fold beaten egg white into cooled cheese mixture. Next, fold in whipped cream.

  7. Spoon filling into chilled pie/pan shell and sprinkle with reserve crumbs. Chill 4 hours or overnight.

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