Creamy sugar free cheesecake bars! Enjoy this this gluten-free, low carb delicious dessert just as it is or add maple pecan topping!
HEAVENLY Sugar Free Cheesecake
Ok, this was a fun dessert to put together and boy is it delicious!
My goal was to make a party-style cheesecake that can be sliced up and shared at a potluck or any family gathering.
Of course, I also want to keep it low carb so I could enjoy a slice (or two) as well.
This isn’t my first attempt at making a low carb cheesecake. Back in August I made this traditional springform pan style crustless pumpkin cheesecake, which is a simple way to significantly lower the carbs.
No crust regrets though. The cake served up nicely and the pumpkin spice flavors kept tantalizing the tastebuds in that cake.
The crust wasn’t missed at all!
However, for this sugar free cheesecake a good crust base is necessary, especially when adding a layer of gooey maple pecan topping.
One of my favorite gluten free crusts is the one I use for my lemon bars , so I revised the recipe by swapping the coconut oil for butter.
Everything is better with butter, right? Butter and BACON!
Sugar Free Cheesecake Recipe
This sugar free cheesecake tastes completely different from my pumpkin cheesecake.
Obviously because of the flavors, but also the textures are different. The sour cream in this plain cheesecake aids the velvety smoothness.
This recipe can be enjoyed just as it is or feel free to add different toppings like sliced fresh berries, sugar free lemon curd, sugar free cinnamon blueberry sauce or maybe just a dollop of sugar free whipped cream.
- 3/4 cup butter, unsalted
- 1/4 teaspoon Kosher salt
- 1 egg
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup Swerve
- 3 8 ounce packages of cream cheese, at room temperature
- 1 1/2 cups sour cream, at room temperture
- 3/4 cup Swerve
- 4 eggs
Preheat oven to 350 degrees. Line a 8" x 12" baking pan with parchment paper, lightly grease and set aside.
In a medium size bowl melt the butter (microwave in 30 second increments) and let it cool. Add sweetener, egg and stir until blended. In a small separate bowl whisk together the almond and coconut flours with the salt. Add to liquid and mix forming a dough. Press onto the bottom of the prepared pan and bake at 350 degrees for 15 minutes.
In a large bowl beat the cream cheese until creamy. Add the sour cream and beat until the two ingredients are incorporated. Beat in sweetener, then add the eggs one at a time thoroughly blending each time before adding the next egg.
RECUCE oven to 325 degrees.
Add filling to crust and bake for approximately 40 minutes or until the edges are set and the middle is still jiggles. Turn off oven and leave the cake in the oven for an additional 20 minutes.
Remove from oven and place on a wire rack to completely cool. Cover and refrigerate until ready to serve.
Slice and serve.
Amount Per Serving: Calories: 224 Total Fat: 22g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 91mg Sodium: 131mg Carbohydrates: 3g Fiber: 1g Sugar: 2g Protein: 4g
Not included in the macronutrient calculations is the maple pecan topping.
Adjustments I made to the original Pecan Maple Syrup recipe includes reducing the water to 1/4 cup, replacing corn starch with arrow root and increasing the pecans to 3/4 cup. Important NOTE: Once syrup has cooled, the sweetener will harden. Serve right away or reheat to liquify again.