If you’re a cheesecake enthusiast, this recipe is tailor-made for you! Converting cheesecake recipes to low carb is a breeze: simply swap out sugar for a sweet alternative. Huge kudos to my son Zach for perfecting this Low Carb Crustless Cheesecake after multiple ingredient adjustments—you won’t even notice the missing crust! This remains one of my top low carb indulgences.
These Low Carb Crustless Cheesecakes are crafted with just six simple ingredients, likely found in your pantry. If you’re in needed of an alternative sweetener, I suggest trying King Arthur Flour’s Alternative Baking Sugar. It’s a 1:1 replacement without the cooling aftertaste associated with some low carb sweeteners (read more about options in Low Carb Sweeteners: Which is Best?).
Porcelain or glass ramekins or custard dishes (such as these) are ideal for cooling and storing your cheesecake. Using a water bath ensures even baking and prevents cracking. The cooling and chilling process is essential for achieving that creamy texture, so be sure not to skip this step!
Each of these single-serving cheesecakes contains 266 calories and just 9g of net carbs, making them perfect for a keto diet! Customize them with berries, whipped cream or low carb sauces (just be sure to factor in the macros). Store these cheesecakes in the refrigerator for up to six days.
Low Carb Mini Crustless Cheesecake
Ingredients
- 8 oz Cream Cheese (do not use light cream cheese)
- ¼ cup + 3 Tbsp King Arthur Flour Baking Sugar Alternative or other granulated low carb sweetener
- 1 Tbsp Cornstarch
- 3 Tbsp Heavy Whipping Cream
- ¾ tsp Vanilla Extract
- 1 Egg (I used Eggland's Best)
Instructions
- Preheat oven to 350 degrees.
- In a mixer or blender, combine cream cheese, sweetener, cornstarch and heavy whipping cream until just combined.
- Add egg and vanilla and mix until thoroughly combined.
- Pour mixture into ramekins or custard dishes.
- Fill a 13 x 9" baking dish half full with boiling water. Gently place dishes in the water bath (water should come up about halfway).
- Place baking dish with cheesecakes in preheated oven and bake for 40 minutes or until top is golden brown.
- Remove dishes from water bath and allow to cool on cooling rack until they reach room temperature (about one hour). Refrigerate for at least one hour more.
Notes
