Low-Carb Cheesecake
Prep Time: 15 minutes
Cook Time: 30 minutes
Portions: 8 servings
Glycemic Index (GI): 15 Low
Glycemic Load (GL): 2 Low
Ingredients:
- 2 packages of cream cheese (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sugar substitute (e.g., stevia or erythritol)
- 1 cup almond flour (for crust)
- 2 tablespoons melted butter (for crust)
- 1 tablespoon sugar substitute (for crust)
Instructions:
- Prepare the Crust:
- In a bowl, mix almond flour, melted butter, and 1 tablespoon of sugar substitute until well combined.
- Press the mixture evenly into the bottom of a small springform pan that fits your air fryer.
- Make the Filling:
- In a separate mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sugar substitute until fully incorporated.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Preheat the air fryer to 300°F.
- Place the springform pan in the air fryer basket and cook for 25-30 minutes, or until the edges are set but the center is slightly jiggly.
- Let the cheesecake cool in the air fryer for a few minutes, then transfer it to the refrigerator to chill for at least 2 hours.
Serving Suggestions:
- Lemon Zest: Add lemon zest to the cream cheese mixture before baking for a refreshing citrus flavor.
- Berry Compote: Simmer a mix of berries with a tablespoon of water and a teaspoon of sugar substitute to create a berry compote. Spoon over chilled cheesecake slices for a burst of natural sweetness.
- Toppings: Drizzle with sugar-free chocolate sauce or caramel, or serve with whipped cream and fresh berries.
Enjoy your low-carb, diabetic-friendly cheesecake!