This dessert is very simple and delicious. Your friends and family will definitely love it. They won’t even know that it’s low carb!
Instead of using a 10-inch pan to make 1 large cake, we decided to make 2 smaller and different cakes using two 4-inch spring forms.
Cake #1 has almond flour crust and cake #2 doesn’t have a crust. The filling is the same for both cakes.
We just love experimenting different variations of low carb and sugar-free cheesecakes. You can follow this exact recipe or simply create your own version.
For the filling, we use cream cheese, egg, sour cream, and xanthan gum. To add more flavor, we use vanilla extract, lemon juice, lemon zest, and sweetener. Xanthan gum helps binding the mixture better. You can leave it out if you want to.
Make sure the cream cheese is soft, not right out of the fridge. It’s better to take it out of the fridge an hour before you start making the cake.
To decorate, we whipped heavy cream with lemon juice and sweetener on the top of the cake.
For the Filling (for both cakes):
Making The Filling for Both Cakes:
Baking Both Cakes:
NOTES:
Instead of using a 10-inch pan to make 1 large cake, we decided to make 2 smaller and different cakes using two 4-inch spring forms.
Cake #1 has almond flour crust and cake #2 doesn’t have a crust. The filling is the same for both cakes.
We just love experimenting different variations of low carb and sugar-free cheesecakes. You can follow this exact recipe or simply create your own version.
For the filling, we use cream cheese, egg, sour cream, and xanthan gum. To add more flavor, we use vanilla extract, lemon juice, lemon zest, and sweetener. Xanthan gum helps binding the mixture better. You can leave it out if you want to.
Make sure the cream cheese is soft, not right out of the fridge. It’s better to take it out of the fridge an hour before you start making the cake.
To decorate, we whipped heavy cream with lemon juice and sweetener on the top of the cake.
Ingredients:
For the Crust (for the 1st cake):- 2 tbsp butter
- 1/2 cup almond flour
- 1 tsp vanilla extract
- 1 tsp xanthan gum
- 1 tbsp So Nourished Erythritol
For the Filling (for both cakes):
- 8 oz cream cheese
- 2 eggs
- 1/3 cup sour cream
- 1 tsp xanthan gum
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp So Nourished Erythritol (depends on your liking)
Instructions:
Making The Crust for Cake #1:- To make the crust for the first cake, melt butter and combine it with almond flour, vanilla, xanthan gum and sweetener. Mix well.
- Cover your form with parchment paper and distribute crust mix on the bottom of your form. Poke it with a fork.
- Bake 10-15 min in a preheated 300F oven then remove and set aside.
Making The Filling for Both Cakes:
- For the filling: In a bowl combine softened cream cheese, sour cream, sweetener, vanilla and lemon juice. Mix it well with a mixer.
- Add eggs one at a time and blend till fully incorporated.
- Add lemon zest and xanthan gum, mix well.
- Pour 1/3 of the filling on top of the crust to make the first cake
- Pour 2/3 of the filling in the second form to make the second crustless cake.
Baking Both Cakes:
- To bake a cheesecake, you would need a pan/form bigger than the one you are using for the cake, Ex: roast pan. Cover bottom of your cake form with foil and put it inside a bigger form filled with boiled water till it reached the middle of the cake form. This way the sides will not get burned, and cake is evenly cooked and comes out creamy. If this method is too complicated for you, just simply bake the cake the way you would normally do it.
- Put it in a preheated 300F oven. Bake it till edges are set, the middle might be a bit jiggly (around 30 minutes).
- Take it out and let it cool then refrigerate for at least 4 hours. It’s better to keep it in a fridge overnight to let it fully set. Decorate to your liking.
NOTES:
- The first cake with almond flour crust will make 4 servings.
