Low Carb Cheesecake

I posted a picture of a cheesecake the other day. Several people asked for the recipe.


2 cups of walnut pieces
2 tbsp. sweetener (I prefer Joseph’s liquid malitol)
1 egg
6 tbsp. melted butter (3/4 of one stick)
1 tbsp. vanilla
1 tbsp. cocoa (optional)


20 ounces softened cream cheese (2 ½ blocks)
2 eggs
2 tbsp. sweetener
8 ounces sour cream
1 tsp. vanilla


8 ounces sour cream
1 tsp. vanilla
1 1/2 tbsp. sweetener

Step One
• Butter a springform pan
• Preheat the oven to 350
• Mix the dry ingredients of the crust
• Stir in the egg and melted butter
• Press the crust into the springform pan. Make sure the bottom is well covered and push some up the sides.
• Bake for 11 minutes

Step Two
• Mix all of the filling ingredients into a large bowl. Using a portable electric mixer, make sure that all of the ingredients are well mixed and smooth.
• Take the crust out of the oven and increase the temperature to 400
• Pour the filling into the crust
• Bake for 21 minutes. The cake should be stable but not starting to brown. Know your oven! Take a quick look at 19 minutes in case yours runs a little hotter than mine.

Step Three
• Take the springform pan out of the oven and turn the temperature up to 500
• Mix the topping ingredients
• Pour the topping on to the cake and bake for another five minutes
• Take the cake out of the oven and cool on the counter for a couple of hours.
• When possible, I then place the cake, still in the springform pan, into the refrigerator to be served the next day.

Please don’t treat the above as the only way to make this cake. My recipes come from a variety of sources. I try to read a number of cookbooks, take some ingredients and techniques from each of them, and then create my own version. The above recipe is my sixth version since December. I’ve tried almonds, pecans, and walnuts. I like the walnut version the best for cheesecake. By the way, the sour cream is my best guess! I buy a 16 ounce sour cream, use half for the filling and the rest for the topping.

It is my hope that you will try this recipe and then change it, improve it to your taste, and love it. Because that it was cooking should really be, an expression of your creativity and the joy of feeding your friends and family.



Picture – Cheesecake 6.0 – David L Cunix