Yes, heaven really does exist and I’m about to show it to you. I love cheesecake, and looking at a few different recipes, I’ve figured out how to make low carb cheesecake! It’s super easy to make and it tastes like REAL cheesecake.
Low carb cheesecake that’s easy to make!
My recipe is a no-bake low carb cheesecake so you don’t have to fuss with the oven. You will, however, need a mixer. It also only calls for 3 ingredients. Once you’re done, you can pop it in the fridge or the freezer (I freeze mine), and eat it when you feel like it. It’s stupidly easy to make and yummy to eat.
A bit of caution…
This recipe is addictive AND high calorie. It’s also great to use as a fat bomb (as I often do). For me, it’s sometimes hard to consume enough calories and fat, especially when I’m doing IF. Using the recipe below, you can cut the (frozen) cheesecake into 8 slices, or separate it into 8 servings. That’s a decent size piece of cheesecake and it’s about 133 calories per slice/serving and 4 net carbs.
But, what I do is DOUBLE the recipe so I can make a nice, thick low carb cheesecake in my 9″ round springform pan. If you don’t have a 9″ springform pan, you can get a nice, yet cheap, one here like I did. So, when I do that my slices come out to 266 calories and 8 net carbs each. This means you have to be really careful because the carb count adds up quickly. However, it’s perfect for days when you’re low in carbs (like days when you eat lots of chicken wings or other meats with little to no carbs). Most of the calories come from fat, which is why cream cheese makes the perfect fat bomb.
Check out the recipe below and be sure to subscribe to our mailing list for more recipes, tips, and videos.
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