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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This looks so interesting and I want to try it. However, you mention egg white powder as one of the ingredients but don’t say how much, or when to include it in the recipe. Your advice would be appreciated. Many thanks.