Low Carb Cheesecake
This Low Carb Cheesecake is so creamy and guilt-free, that it is hard to believe it is low carb and keto friendly. Easy to make in a few minutes.
- 1/4 cup butter, melted
- 1 cup almond meal
- 1/4 cup flax meal
- 2 8 ounce packages cream cheese, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons stevia
- 1/4 teaspoon ground nutmeg
Preheat the oven to 350 degrees F. and line a muffin pan with liners, set aside.
In a small bowl, stir together the melted butter, almond meal, and flax meal until the mixture becomes sticky and place a tablespoon of mixture into each muffin liner in the pan. Press the mixture evenly into the bottom of the muffin pan. Place into the oven and bake for 5 minutes.
While the crust is baking, mix together the cream cheese, eggs, vanilla, stevia, and nutmeg until everything is combined and the mixture is smooth.
Remove the crust from the oven and spoon 2 tablespoons of the cream cheese mixture on top of the crust, place into the oven, and bake for 15 to 20 minutes, until the cheesecake has set and begins to brown on the top.
Allow the low carb cheesecake to cool completely and top with your favorite sugar-free preserves or serve plain. Store in the refrigerator.
Calories: 239kcal | Carbohydrates: 6g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 98mg | Potassium: 80mg | Fiber: 4g | Sugar: 1g | Vitamin A: 338IU | Calcium: 69mg | Iron: 1mg