Vegan Low-Carb Cheesecake – Holy Cow!


A scrumptious vegan cheesecake you can eat on a low-carb or even keto diet!

This vegan Low-Carb Cheesecake has a mere 8 grams of net carbs and 3 grams of sugar in each slice. It will satisfy every craving you ever had for a creamy, sweet but slightly tangy and absolutely delicious dessert. You can eat the cheesecake plain, and it’s yummy that way, or you can top it with an optional but tasty strawberry topping that’s super easy to put together (keep in mind the fruit in the topping will increase the net carbs in the cake). The cake is gluten-free.

Front shot of a vegan low carb keto cheesecake with strawberry topping.

If you’re counting your carbs and have been craving something sweet and delicious to sink your teeth into, here’s an amazing vegan low-carb cheesecake that will literally let you have your cake and eat it too.

This is a real cheesecake and one you could serve to anyone and be proud of. I came up with it because after watching Jay and Desi devour vegan goodies, like this vegan Greek New Year’s Cake I recently shared with you, I was seething with jealousy. Why should I just get a bite and they get to eat the rest of it? 😉

This cheesecake made me happy again. Or rather, it made my tummy happy. It’s creamy and sweet and tastes decadent. But it’s not going to throw your weight-loss goals off track if you’re on a low-carb or even a keto diet, and it’s going to keep you from falling off the wagon.

Why you’ll love this vegan low carb cheesecake

  • It’s delicious. This low-carb cheesecake tastes absolutely amazing, because there are no compromises here. No one will be able to tell you used a keto-approved sweetener instead of sugar (I’ll show you a trick that removes any hint of an aftertaste the sweetener can leave). The cheesecake is creamy and sweet and melts in your mouth.
  • It’s easy to make. There’s really not much different to do here than you would need to when making your average cheesecake. I do recommend straining the vegan yogurt — leaving it for a couple of hours in a strainer lined with a cheesecloth — to get some of the whey out. It’s the only extra step and it’s worth it. The pecan crust comes together in a food processor.
  • It’s weight-loss-friendly. If you are on a low-carb diet or even a keto diet, which would restrict you to under 50 net carbs a day, this cheesecake is perfect to keep you happy as you move toward your goals. The fact that there is no sugar here also makes it more waist-friendly for nearly everyone who’s watching their weight, low carb eater or otherwise.
  • It’s gluten-free. And if you’re nut-free, you can bake this without the pecan crust and use a nut-free vegan yogurt.
Side view of a creamy slice of vegan low carb cheesecake with strawberry topping.

Ingredients

For the crust

  • 1½ cups pecans. Pecans are one of the lowest carb nuts out there, with less than half the carbs, cup for cup, than almonds. I tried using almond flour in the crust, and it tasted great, but I didn’t love it because it refused to stay put and wouldn’t slice as easily, so I’d end up serving the crust alongside the cake, rather than under it. Pecans make the best crust, but if you prefer almond flour, you can use 2 cups of almond flour instead.
  • 2 tbsp erythritol. Or monk fruit sweetener or any keto sweetener.
  • 1 tsp cinnamon
  • 2 tbsp vegan butter (at room temperature)

For the filling

  • 24 oz vegan cream cheese. I used Tofutti.
  • 1 cup vegan yogurt. I used my homemade Instant Pot yogurt. Any thick yogurt would work here. Try and use a yogurt that’s not tangy, unless you like your cheesecake very tangy. If you make my IP yogurt, set the IP to 8 to 10 hours. You can also just sub this with 1 cup vegan sour cream bought off the shelf.
  • ¼ cup tapioca flour. This adds a few carbs to the recipe but is necessary because it helps hold everything together in the absence of eggs. You can cut this by half and cut down on the carbs, but your cheesecake will not be as firm.
  • 1½ cups erythritol. Or monk fruit sweetener or any keto sweetener.
  • 2 tsp pure vanilla extract
  • Zest of one lemon (optional). This helps cut through any aftertaste from the sweetener, along with the lemon juice, besides adding a nice flavor to the cheesecake, so use it if you can.
  • 2 tbsp lemon juice (optional)

For the optional strawberry topping

  • 3 cups strawberries. I used frozen, straight out of the freezer, but fresh are fine. Make sure you hull the fresh strawberries.
  • ¼ to ½ cup erythritol or any sweetener. I give you a range here because how much you want to add will depend on how sweet or tart the strawberries are. Begin with ¼ cup, taste, and add more if needed.
  • 1 teaspoon pure vanilla extract.
Front partial shot of vegan keto low carb cheesecake.

How to make the Vegan Low-Carb Cheesecake

  • Place 1 cup of vegan yogurt in a strainer lined with cheesecloth and set aside for 2 hours so some of the whey drains out. Remove the cream cheese from the fridge so it reaches room temperature by the time you are ready to make the filling.
  • Make the crust by placing all of the crust ingredients in a food processor. Pulse until the pecans are ground into a coarse powder that clumps together.
  • Pour the pecans into an 8-inch springform pan. Using your fingers first, and then the bottom of a cup, pat the crust evenly into the bottom and slightly up the sides of the springform pan.
  • Place the springform pan in the refrigerator.





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