This weekend I was craving baked goods, like really, I don’t know what it is about a Saturday afternoon that always has me jonesing for a slice of cake, but I was literally salivating for something sweet and baked. And then I stumbled across this utterly delicious Cheesecake recipe that is LCHF from Real Food Real Easy and it is TO DIE FOR!
Baked LCHF Cheese Cake
Ingredients
Crust
- 2 large eggs beaten till frothy
- 1 cup almond flour
- 1/3 cup bulk sugar substitute I used Xylatol
- 1 teaspoon baking powder
Filling
- 500 g's full cream cheese softened
- 1/2 cup bulk sugar substitute again I used Xylatol
- 1 tablespoon vanilla extract
- 3 large eggs
Instructions
- Place oven rack in the center position and preheat your oven at 180 degrees, spray a springfoam pan with non-stick cooking spray.
- In a large bowl, combine all the crust ingredients and mix well. Pour into greased dish, spread evenly and bake in the oven for 15 minutes or until lightly browned. Allow to cool for 5 minutes.
- While the crust bakes, prepare the cheesecake filling by beating the cream cheese, sugar sub and vanilla extract in a mixer on medium until fully combined. Add the eggs and continue mixing on medium just until the mixture is smooth.
- Pour the filling over the crust, spread evenly and bake in the oven for 30 minutes or until the center is set.
- Cool on a wire rack for 30 minutes and enjoy with a dollop of cream!
Notes
Nutritional values are based on the entire cake. Follow the link to the original recipe for me detailed nutritional values.
This is a delicious baked cheese cake, really, if you love cheesecake, whether following lchf or not, you’ll LOVE this one!
Drooling while reading this. Can’t wait to try! Please share more of your recipes!!
This looks so good, I love cheesecake, but where do you get the almond flour from?
I buy mine at Dischem but you can buy it from most health food stores.
Can I use coconut flour instead of almond flour?
I have never tried to make it with coconut flour, so if you do try, come back and let me know how it worked out.
Hi can you please tell me the base measures in ounces or grams as keep trying to make it and its just going into a paste. Thanks
Sorry Lucy. I only have ever made this recipe using the measurements as laid out in the blog post.
You can also make your own almond flour by grinding almonds in coffee grinder. Works really well!
I buy almonds and grind it in coffee grinder ( cheaper)
Nurtitional info based on how many servings?
Based on the entire cake! SCORE!
Thank you so much!
Made this today, delicious!
Hello, just found this on pinterest… have you tried it without the crust? is it “solid” enough to do in individual muffin rounds?… i think i might have drooled a little while reading the recipe…
I’ve never tried it without the crust but it is firm once baked.
Tried without crust and it was still great. I buttered the dish well before adding the cheesecake mixture.
Hi Sharon, can I bake it in a normal baking dish, and not a springform? The
I’ve never tried but I imagine it would be quite difficult to remove from the tin otherwise.
Are you sure that the calorie count is right? 500 g of cream cheese is about 1600 calories
I did not work out the calorie count, took it straight from the Real Food Real Easy website.
Is that 180 degrees celsius or farenheit?
It’s Celsius.
Can I substitute the cream cheese with Mascarpone cheese?
I just made and ate your Banting cheese cake…. I now feel complete. I can be a happily ever after banter! Thank u
It is absolutely divine!
Hi..was wondering. I don’t have a springform pan,, can this be made in a pyrex dish?? Thank you in advance.
I made this today. We cannot wait to taste it!
How many servings are in this recipe ?
You only bake this at 180 degrees??
HI Michelle. I wondered the same thing. It seemed too low to bake this, but realized she’s using Celsius instead of Fahrenheit. Siri converted this for me and said its 356 degrees for Fahrenheit. Thanks Siri! π
We are having quite a few visitors, do you think I can double the ingredients.
Yes, I’ve done that before!
I tried the cheese cake on the weekend it came out absolutely delicious!!
How many servings?
It makes a full cake, about 12 servings.
how many servings to come up with the nutritional information?
The nutritional info is based on the entire cake, which makes about 12 slices.
I just recalculated the nutritional info. The above numbers are for 1 slice not the whole cake. The cream cheese alone at 500g/18oz is: 1800 cal, 72 fat, 16 carbs, 16 protein. If you divide those numbers by 12 (slices) it starts to look like the numbers above. Correct me if I’m wrong.
1 cup = 250 millilitres
Is this right?
Right!
Almond flour has 3g net carbs (6g with 3g of fiber) per 1/4 cup. So, a full cup of almond flour would amount to 12g net carbs. I’m assuming those nutritional values are for the cheesecake without the crust.
In either case, it looks pretty good! I’m going to give it a shot!
It’s nine at night, and I have a cheesecake baking in the oven as I type this. I, too, was wondering about the carb count. Someone pointed out that almond flour does have a few carbs, but the real culprit is the sweetener. Stevia has about 5 carbs per tablespoon, if I recall correctly. This will still be so worth it, and will have to be treated as a special dish and not one served every day. I will also have to count one serving as 1/12 of the cake! I will not be able to have a slice for breakfast, lunch and dinner! At this hour, I will probably take it out of the oven, soon put it in the fridge, and then have a piece for breakfast, though!
Ja it’s definitely not something you should be eating daily.
Hi there – sounds like a great recipe! Can I ask what size springform you used please? Thanks!
Oh gosh, I don’t actually know the size, but it’s the large one.
Great thanks!
Hi there!
How did you make your strawberry coulis on top? It looks delish!
Using frozen berries, warm them slowly on the stove and include some Xylitol for a little sweetness.
Just baked this for mum for her birthday as she follows the LCHF diet religiously.. It’s delicious and so so easy to bake! Thank you!
What did I do wrong? I baked the crust let it cool for 5 min then poured the filling into the spring form baking pan. It started running out the bottom of the spring form and the crust starded to float. Disaster. I was so looking forward to this. Luckily I saved the filling and pressed the crust into a baking dish and then added the filling. Trying to save it now.
Sounds like your spring form pan is not sealing, it shouldn’t run through at all.
Can find xylitol can I use truvia baking blend ?
Sorry, no idea, I’ve never heard for Truvia, but I’m pretty sure you could use any substitute.
I made this cheesecake and it was simply delicious. I made it in a normal cake tin and it was not a problem to neatly lift the slices. It tastes at its best when well cooled off.
Can I use stevia, sugar form, in place of the xylitol? If so, how much would I need to use please?
I honestly couldn’t say, I absolutely hate stevia.