The Best Damn LCHF Baked Cheesecake EVER!

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!

LCHF Cheese Cake

Baked LCHF Cheese Cake
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3247 calories
219 g
1480 g
233 g
73 g
109 g
1033 g
1966 g
132 g
0 g
95 g
Nutrition Facts
Serving Size
1033g
Amount Per Serving
Calories 3247
Calories from Fat 2035
% Daily Value *
Total Fat 233g
358%
Saturated Fat 109g
546%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 76g
Cholesterol 1480mg
493%
Sodium 1966mg
82%
Total Carbohydrates 219g
73%
Dietary Fiber 0g
0%
Sugars 132g
Protein 73g
Vitamin A
163%
Vitamin C
0%
Calcium
90%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
  1. 2 large eggs, beaten till frothy
  2. 1 cup almond flour
  3. 1/3 cup bulk sugar substitute (I used Xylatol)
  4. 1 teaspoon baking powder
Filling
  1. 500g's full cream cheese, softened
  2. 1/2 cup bulk sugar substitute (again I used Xylatol)
  3. 1 tablespoon vanilla extract
  4. 3 large eggs
Instructions
  1. Place oven rack in the center position and preheat your oven at 180 degrees, spray a springfoam pan with non-stick cooking spray.
  2. 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.
  3. 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.
  4. Pour the filling over the crust, spread evenly and bake in the oven for 30 minutes or until the center is set.
  5. Cool on a wire rack for 30 minutes and enjoy with a dollop of cream!
Notes
  1. Nutritional values are based on the entire cake. Follow the link to the original recipe for me detailed nutritional values.
beta
calories
3247
fat
233g
protein
73g
carbs
219g
more
The Blessed Barrenness http://www.theblessedbarrenness.co.za/

LCHF Cheese Cake 1

This is a delicious baked cheese cake, really, if you love cheesecake, whether following lchf or not, you’ll LOVE this one!

 

 

March 10, 2014
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61 Comments

  • Reply Nikki Lincoln (@nikkilincoln)

    Drooling while reading this. Can’t wait to try! Please share more of your recipes!!

    March 10, 2014 at 11:44 am
  • Reply Heather

    This looks so good, I love cheesecake, but where do you get the almond flour from?

    March 10, 2014 at 2:09 pm
    • Reply Sharon

      I buy mine at Dischem but you can buy it from most health food stores.

      March 10, 2014 at 2:12 pm
      • Reply Nuz

        Can I use coconut flour instead of almond flour?

        April 16, 2016 at 7:29 pm
        • Reply Sharon

          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.

          April 17, 2016 at 9:21 am
          • lucy

            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

            April 17, 2016 at 4:40 pm
          • Sharon

            Sorry Lucy. I only have ever made this recipe using the measurements as laid out in the blog post.

            April 18, 2016 at 11:46 am
    • Reply mylaniblogger

      You can also make your own almond flour by grinding almonds in coffee grinder. Works really well!

      March 7, 2017 at 4:36 pm
    • Reply Yvonne van der Westhuizen

      I buy almonds and grind it in coffee grinder ( cheaper)

      April 16, 2017 at 4:45 pm
  • Reply Jackie

    Nurtitional info based on how many servings?

    March 10, 2014 at 4:18 pm
    • Reply Sharon

      Based on the entire cake! SCORE!

      March 11, 2014 at 8:09 am
  • Reply Lisa

    Thank you so much!

    March 11, 2014 at 11:00 am
  • Reply Sue Stuart

    Made this today, delicious!

    March 15, 2014 at 8:23 pm
  • Reply Liezel

    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…

    January 27, 2015 at 2:29 pm
    • Reply Sharon

      I’ve never tried it without the crust but it is firm once baked.

      January 27, 2015 at 3:38 pm
      • Reply Cheryl

        Tried without crust and it was still great. I buttered the dish well before adding the cheesecake mixture.

        June 14, 2015 at 12:38 am
      • Reply Kim

        Hi Sharon, can I bake it in a normal baking dish, and not a springform? The

        September 14, 2015 at 8:09 pm
        • Reply Sharon

          I’ve never tried but I imagine it would be quite difficult to remove from the tin otherwise.

          September 14, 2015 at 8:33 pm
  • Reply Victoria

    Are you sure that the calorie count is right? 500 g of cream cheese is about 1600 calories

    January 29, 2015 at 5:23 am
    • Reply Sharon

      I did not work out the calorie count, took it straight from the Real Food Real Easy website.

      February 1, 2015 at 10:12 am
  • Reply GAYLE

    Is that 180 degrees celsius or farenheit?

    February 15, 2015 at 8:02 am
    • Reply Sharon

      It’s Celsius.

      February 16, 2015 at 11:49 am
  • Reply Lynette

    Can I substitute the cream cheese with Mascarpone cheese?

    February 26, 2015 at 9:12 am
  • Reply Sim

    I just made and ate your Banting cheese cake…. I now feel complete. I can be a happily ever after banter! Thank u

    June 26, 2015 at 7:50 pm
    • Reply Sharon

      It is absolutely divine!

      June 26, 2015 at 9:23 pm
  • Reply tisha

    Hi..was wondering. I don’t have a springform pan,, can this be made in a pyrex dish?? Thank you in advance.

    October 11, 2015 at 5:39 pm
  • Reply S and S

    I made this today. We cannot wait to taste it!

    October 18, 2015 at 5:29 am
  • Reply Inga Lind Vigfusdottir

    How many servings are in this recipe ?

    November 6, 2015 at 6:27 pm
  • Reply Michelle

    You only bake this at 180 degrees??

    November 19, 2015 at 1:26 am
    • Reply Debbie

      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! 🙂

      November 23, 2015 at 11:21 pm
  • Reply Simone

    We are having quite a few visitors, do you think I can double the ingredients.

    December 19, 2015 at 4:48 pm
    • Reply Sharon

      Yes, I’ve done that before!

      December 20, 2015 at 3:56 pm
  • Reply Pat

    I tried the cheese cake on the weekend it came out absolutely delicious!!

    January 12, 2016 at 10:52 am
  • Reply Sheree Pechin

    How many servings?

    January 22, 2016 at 12:40 am
    • Reply Sharon

      It makes a full cake, about 12 servings.

      January 22, 2016 at 8:54 am
  • Reply kathy97267

    how many servings to come up with the nutritional information?

    April 19, 2016 at 10:48 pm
    • Reply Sharon

      The nutritional info is based on the entire cake, which makes about 12 slices.

      April 20, 2016 at 8:40 am
      • Reply Kathy

        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.

        July 31, 2016 at 12:49 am
  • Reply tinkarameza@gmail.com

    1 cup = 250 millilitres
    Is this right?

    May 5, 2016 at 8:23 pm
    • Reply Sharon

      Right!

      May 6, 2016 at 12:20 pm
  • Reply Blaine Williams

    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!

    May 10, 2016 at 7:49 pm
  • Reply Barbara Simoes

    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!

    May 23, 2016 at 3:16 am
    • Reply Sharon

      Ja it’s definitely not something you should be eating daily.

      May 23, 2016 at 9:06 am
  • Reply Kelly

    Hi there – sounds like a great recipe! Can I ask what size springform you used please? Thanks!

    June 7, 2016 at 11:38 pm
    • Reply Sharon

      Oh gosh, I don’t actually know the size, but it’s the large one.

      June 8, 2016 at 9:06 am
      • Reply Kelly

        Great thanks!

        June 8, 2016 at 6:33 pm
  • Reply Megan

    Hi there!

    How did you make your strawberry coulis on top? It looks delish!

    June 30, 2016 at 9:01 pm
    • Reply Sharon

      Using frozen berries, warm them slowly on the stove and include some Xylitol for a little sweetness.

      July 1, 2016 at 9:22 am
  • Reply Ella

    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!

    September 3, 2016 at 4:55 am
  • Reply Mareli

    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.

    October 24, 2016 at 7:35 pm
    • Reply Sharon

      Sounds like your spring form pan is not sealing, it shouldn’t run through at all.

      October 25, 2016 at 9:37 am
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  • Reply Hollye

    Can find xylitol can I use truvia baking blend ?

    January 28, 2017 at 3:17 am
    • Reply Sharon

      Sorry, no idea, I’ve never heard for Truvia, but I’m pretty sure you could use any substitute.

      January 29, 2017 at 6:13 pm
  • Reply Denie

    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.

    March 22, 2017 at 5:37 pm
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