3/4 cup almond flour

1/4 cup coconut flour

1 egg

1 tsp Super Sweet Blend or 2 tsp Truvia or 2 tsp Gentle Sweet

3, 8 ounce blocks of cream cheese, softened (full fat or 1/3 fat)

3 eggs

1 tsp vanilla

1 cup sour cream or 0% Greek yogurt (don't use fat free sour cream)

1/4 cup Super Sweet Blend or 1/2 cup Truvia or 1/2 cup Gentle Sweet

5.0 from 1 reviews Print Heavenly Low-Carb Cheesecake Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 10 Ingredients For the Crust:

¾ cup almond flour

¼ cup coconut flour

1 egg

1 tsp Super Sweet Blend or 2 tsp Truvia or 2 tsp Gentle Sweet

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For the Cheesecake:

3, 8 ounce blocks of cream cheese, softened (full fat or ⅓ fat)

3 eggs

1 tsp vanilla

1 cup sour cream or 0% Greek yogurt

¼ cup Super Sweet Blend or ½ cup Truvia or ½ cup Gentle Sweet

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See recipe for Salted Caramel and Chocolate Chips Bars

Or add topping of your choice. Instructions For the crust: Heat oven to 350 degrees. *You can use all almond flour if you want. I liked the combo. Mix together. This is pretty thick and sticky. I put mine in my baking dish, put a piece of parchment paper over it and pressed it down to spread it out. It's sticky! Mine was just in the bottom of my baking dish, not up the sides. Cook for 7-10 minutes. Let it cool. --------------------------------------------------------------------------- For the Cheesecake: Pre-heat your oven to 325. In a mixing bowl, add softened cream cheese, vanilla and sweetener. I mixed it for about 5 minutes on medium, or until the lumps are gone. I then added the eggs and blended until they were well incorporated. Lastly, I added the sour cream. I put my mixer on "fold" or low speed to just incorporate it all together. No need for any high speed mixing at that last stage. Place the mixture in a springform pan or baking dish. I baked mine at 325 for 40 minutes. It may take a little longer depending on how hot your oven is. When the top is slightly turning golden and it's not sunken in the middle. It was firmer to touch. I let it cool on the counter, then I refrigerated it overnight. I think 3 or 4 hours would do as well. This about 10 servings. 3.5.3208

Sometimes you strike gold in the kitchen! This is possibly one of the best things I've put in my mouth in the past few years for a sugar free dessert. I'm not exaggerating! I just happen to really enjoy cheesecake and I figured I'd go for it and try to create an on-plan, low carb, sugar free recipe that was to die for. So many cheesecakes out there are similar, but here is mine incase you are looking for something yummy to bake. For the Crust:Heat oven to 350 degrees. *You can use all almond flour if you want. I liked the combo. Mix together. This is pretty thick and sticky. I used a glass pie plate, but you can use a springform pan as well. I put a piece of parchment paper over it and pressed it down to spread it out. It's sticky! Mine was just in the bottom of my baking dish, not up the sides. Cook for 7-10 minutes. Let it cool. If you are going to bake the cheesecake right after, reduce the oven heat to 325. For the Cheesecake:Instructions: Pre-heat your oven to 325. In a mixing bowl, add softened cream cheese, vanilla and sweetener. I mixed it for about 5 minutes on medium, or until the lumps are gone. I then added the eggs and blended until they were well incorporated. Lastly, I added the sour cream. I put my mixer on "fold" or low speed to just incorporate it all together. No need for any high speed mixing at that last stage. Place the mixture in a springform pan or baking dish on top of the crust. I baked mine at 325 for 40 minutes. It may take a little longer depending on how hot your oven is. When the top is slightly turning golden and it's not sunken in the middle. It was firmer to touch. I let it cool on the counter, then I refrigerated it overnight. I think 3 or 4 hours would do as well. It does sink a little after it cools. I was worried that I'd not have enough room for the topping, but I did. This about 10 servings. It is very rich! This is wonderful just like that...plain jane. If you want to kick it up a notch like I did, add the Salted Caramel and Chocolate Chip Pecan Bars on top! Yes, yes I did! You can go to that link for the recipe. These have been a huge hit and they truly are yummy on their own as well. Mix these two together and it was... heavenly. I didn't let the bars cool. I followed all the instructions in that post and then added the nuts into the sauce pan off the heat. I mixed the nuts in well with the caramel and poured it over the cake. I then sprinkled my Lily's Chocolate Chips over the top. The cake was cold out of the fridge so it actually set up the caramel a bit after I poured it on and the chips didn't even melt! You could of course top with Skinny Chocolate (page 377) , Caramel Sauce , berries, fruits, etc. This is just my version of heavenly cheesecake. You can top it as you see fit for your family. Hope you enjoy this as much as we did! If you are new to my website, the cookbook and products I'm mentioning were created by Trim Healthy Mama . If you don't have the cookbook , it's amazing! Their sweeteners , gluten free Baking Blend and skin care line is exceptional! These are the first sweeteners I've had in my sugar free lifestyle that I love and that don't have an aftertaste. Come join me on Facebook! A Home With Purpose You can also find me in a great board that shares recipes on Facebook: THM Blogger Test Kitchen: Tried and True Recipes *This post may contain affiliate links. It costs you nothing extra.