Indulge in guilt-free, low carb cheesecake without any compromises with this low-carb, keto, and schistosome-friendly cheesecake recipe!
This versatile treat requires only 4 key ingredients and offers various customization options for sweetness and flavor. Follow our visual guide for each step:
Preparation for Low Carb Cheesecake
- Preheat your oven to 350°F (175°C).
- Carefully separate the egg whites from the yolks into separate bowls.
Whipping the Egg Whites:
- Using an electric mixer or whisk, beat the egg whites until stiff peaks form. They should hold their shape when the whisk is lifted.
Mixing the Yolk Mixture:
- Combine the egg yolks, Greek yogurt, and baking soda in the other bowl.
Sweetness & Flavor (Optional):
- Choose your desired sweetener (coconut sugar, honey, or maple syrup) and flavorings (vanilla extract, cinnamon, lemon zest/juice) and add them to the yolk mixture.
Recipe below
Combining & Baking:
- Gently fold the whipped egg whites into the yolk mixture until just combined. Avoid overmixing.
- Pour the batter into an 8-inch lined or oiled baking pan.
- Bake for 30 minutes at 350°F (175°C).
Cooling & Setting:
- After baking, turn off the oven and prop the door open slightly. Let the cheesecake cool inside for 15-20 minutes.
Refrigeration & Enjoyment:
- Refrigerate the cheesecake for at least a few hours, ideally overnight, before slicing and serving.
- Enjoy your delicious low-carb cheesecake with your chosen toppings (fresh strawberries, honey drizzle, melted chocolate, etc.)!
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