Diabetic Cheesecake with berry topping – zero sugar and delicious
A smooth, sugar-free cheesecake made with almond flour crust, rich cream cheese filling, and naturally sweetened with low-glycemic alternatives. Perfect for diabetic and low-carb diets.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes + chilling
- Yield: 10 slices 1x
Ingredients
For the crust:
-
1½ cups almond flour
-
¼ cup unsalted butter, melted
-
2 tbsp erythritol or monk fruit sweetener
-
Pinch of sea salt
For the filling:
-
16 oz (450g) cream cheese, softened
-
½ cup sour cream or Greek yogurt
-
½ cup erythritol or allulose
-
2 large eggs
-
1 tsp vanilla extract
-
1 tbsp lemon juice (optional)
Instructions
-
Preheat oven to 325°F (163°C).
-
Mix almond flour, melted butter, sweetener, and salt. Press into a springform pan and bake for 10–12 minutes. Cool.
-
Beat cream cheese until smooth. Add sweetener, vanilla, and lemon juice. Mix well.
-
Add eggs one at a time, beating gently. Fold in sour cream.
-
Pour over crust and smooth the top.
-
Bake at 300°F (150°C) for 50–60 minutes. Let cool in oven for 1 hour.
-
Chill for 4 hours or overnight before serving.
Notes
Top with fresh berries or sugar-free jam. Store covered in fridge for up to 5 days or freeze for longer.