Description
Indulge in this guilt-free low-carb cheesecake, perfect for any occasion with its creamy texture and rich flavor.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or sweetener of choice
- 1/2 cup melted butter
- 2 cups cream cheese, softened
- 1 cup Greek yogurt
- 1/2 cup powdered erythritol or sweetener of choice (for filling)
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 cup heavy cream
Instructions
- Combine the almond flour, cocoa powder, powdered erythritol, and melted butter in a mixing bowl until well combined.
- Press the mixture into the bottom of a springform pan to form the crust, ensuring it’s evenly distributed.
- Beat together the softened cream cheese, Greek yogurt, powdered erythritol, vanilla extract, and lemon juice in another bowl until smooth and creamy.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the filling over the prepared crust, smoothing out the top for an even layer.
- Refrigerate for at least 4 hours or until set.
- Serve chilled and enjoy every indulgent bite!
Notes
Pairs wonderfully with fresh whipped cream or berries on top.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg