We can’t get enough cheesecake – ever! Our new Keto/Low Carb Cheesecake recipe is a remake of a family favorite that we think you’re gonna love.  A silky-smooth vanilla and lemon filling, topped with sweetened sour cream and surrounded by our almond flour and pecan crust, is fabulous either with or without our keto/low carb jam and berry sauce drizzed on top (using sugar substitute erythritol) All for 5 net carbs per slice including the sauce!

The original crust was made with 3 cups of crushed Rice Krispies, which alone contains over 71 net carbs! We also replaced the white sugar with Swerve brown sugar replacement for an additional savings of 50 net carbs. And that’s just for the crust! Instead, we use almond flour, chopped nuts, Swerve brown, a little cinnamon, stirred with melted butter to create our delicious, low carb crust.

The filling takes less than 2 minutes to prepare. We beat together cream cheese, eggs, powdered erythritol, and a little vanilla extract and fresh lemon juice until smooth, then pour into the cooled crust before baking at 375 for 20 minutes.

The sweetened sour cream top layer completes the trifecta of flavors and textures of this easy to make, irresistible dessert. Combine sour cream, powdered erythritol, and a teaspoon of vanilla extract, and spread the mixture over the top of the cheesecake. Bake 5 additional minutes. Remove from the oven and refrigerate for a minimum of 4 hours.

If you’re into raspberry sauce drizzled over the top, use our keto/low carb jam and berry sauce. We use frozen berries, erythritol, a pinch of salt and a tablespoon of butter to produce a very low carb and luscious sauce.

If you’re a cheesecake lover like we are, try some of our favorite keto/low carb cheesecake and pie recipes by clicking on the links below.

Keto Pumpkin Swirl Cheesecake

Angel Cheesecake Pie

Keto Key Lime Pie

 

 

 

Keto/Low Carb Cheesecake with Berry Sauce

A silky-smooth vanilla and lemon filling, topped with a layer of sweetened sour cream, surrounded by an almond flour and pecan crust, is drizzled with our keto/low carb berry sauce. Hard to believe this luscious dessert is only 5 net carbs per slice!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: all
Keyword: cheesecake, keto berry sauce, keto cheesecake, keto desserts, low carb cheesecake, low carb desserts, raspberry sauce
Prep Time: 15 minutes
Cook Time: 35 minutes
Chill: 4 hours
Total Time: 4 hours 50 minutes
Servings: 10
Calories: 367kcal

Equipment

  • 9 inch pie pan

Ingredients

  • CRUST
  • cups almond flour
  • ½ cup finely chopped pecans or walnuts
  • ¼ cup brown sugar alternative Swerve, truvia, Sukrin Gold
  • ½ tsp cinnamon
  • ½ cup melted butter
  • FILLING
  • 12 oz softened cream cheese full-fat
  • 2 large eggs
  • 1 tsp vanilla extract
  • cup powdered erythritol
  • 2 tsp fresh lemon juice
  • TOP LAYER
  • cup full-fat sour cream
  • 4 tsp powdered erythritol
  • 1 tsp vanilla extract
  • 4 tsp optional raspberry sauce (low carb jam and berry sauce) link to recipe in blog above

Instructions

  • Crust: Preheat oven to 350° F. Line the bottom of a 9" pie plate with parchment paper, or spray with non-stick cooking spray. In a medium bowl, stir together almond flour, chopped nuts, brown sugar replacement, and cinnamon until well-mixed. Drizzle in melted butter and combine ingredients with a fork. Press the crumbs firm into bottom and up sides of pie plate. Bake on center rack 10 minutes, or until crust is lightly browned. Refrigerate until cool.
  • Filling: Raise oven temperature to 375° F. Beat softened cream cheese until smooth. Add eggs, vanilla, powdered erythritol, and lemon juice. Mix until blended. Pour into crust and bake for 20 minutes. Remove from oven.
  • Top layer: In small bowl, combine sour cream, powdered erythritol, and vanilla until blended. Spread mixture over top of cheesecake and bake 5 minutes. Remove from oven and refrigerate at least 4 hours.
  • Optional: top with 4 tsp raspberry sauce and serve. Recipe link for sauce in blog above.

Notes

Store covered in refrigerator. Stays fresh 3-4 days. 
10 servings. 5 net carbs per serving, which includes 4 tsp raspberry sauce. 
Without sauce, 4 net carbs per serving. 

Nutrition

Nutrition Facts
Keto/Low Carb Cheesecake with Berry Sauce
Amount per Serving
Calories
367
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
103
mg
34
%
Sodium
 
216
mg
9
%
Potassium
 
212
mg
6
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
Vitamin A
 
890
IU
18
%
Vitamin C
 
1
mg
1
%
Calcium
 
94
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Real Keto Recipes, Real Easy

Joanie and Amy Robach show you just how easy it is to cook incredibly healthy meals that taste great and ensure healthy nutrition

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