Low Carb Holiday Treats

Low Carb Festive Holiday Cheesecake


 

Are you looking for the perfect dessert for your Holiday table? It’s the most festive time of the year and everyone wants a decadent, elegant dessert that will leave your guests impressed.

The challenge is to create something that is delicious, without it being loaded with unnecessary sugars and carbs. For our FITTOSERVE Christmas party I served my cheesecake, which I elevated by making a low carb chocolate cookie crust and topped with my homemade low carb cranberry sauce. It not only looked beautiful, but more importantly my group loved it.

You know you have a winner when it’s the first dessert to disappear from your buffet table. My mission was accomplished! I wanted the ladies to understand that it’s possible to enjoy the holidays, when create low carb versions of seasonal favorites.

This recipe makes a large cheesecake and can easily feed twenty, depending on how thin you slice it. 


So this Holiday season why not serve something healthy you will be proud to serve your family and friends. 

Low Carb Holiday Cheesecake

Serving Size 1 slice

Low Carb Festive Holiday Cheesecake

A low carb festive holiday cheesecake topped with sour cream and cranberry sauce

20 minPrep Time

1 hr, 20 Cook Time

1 hr, 40 Total Time

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Ingredients

    Low Carb Holiday Cheesecake Filling
  • 24 oz softened full fat cream cheese (three 8 ounce boxes)
  • 5  eggs
  • 2  cups of sugar substitute
  • 1 tsp of vanilla extract
  • 1/4 tsp of salt
  • Chocolate low carb cookie crust
  • 1 stick of butter
  • 1 egg
  • 1 cup almond flour
  • ½ cup of sugar substitute
  • ¼ cup of unsweetened cocoa powder
  • ¼ teaspoon of salt
  • Sour Cream Topping
  • 1 cup of full fat sour cream
  • 2 tablespoons of sugar substitute
  • Low Carb Cranberry Topping
  • 12 oz. bag of fresh raw cranberries
  • 3/4 cup of sugar substitute
  • 1 1/4 cup of water
  • 1 whole stick of cinnamon
  • 1 inch piece of raw ginger root sliced thinly
  • ½ small green apple (omit for lower carbs)

Instructions

    Directions for cheesecake filling
  1. In a large stand up mixer add the cream cheese and beat till fully blended. Next add the sugar substitute of your choice and mix until to fully incorporated. Once it is well combined add the eggs one at a time, the vanilla and salt. Set aside until crust is made and baked.
  2. Directions for low carb chocolate cookie crust
  3. In a large stand up mixer add the butter, sugar substitute and egg until fully incorporated.
  4. Next add the almond four, cocoa powder and salt.
  5. Spread the low carb cookie crust in a cheesecake spring pan.
  6. Bake in a 350 degree oven for 20 to 25 minutes until crust is fully cooked.
  7. Allow to cool.
  8. Once the crust is ready add the cheesecake filling.
  9. Bake at 350 for 1 hour and 20 minutes or until a tooth pick inserted comes out clean.
  10. This next step is vital.
  11. Allow the cheesecake to cool overnight in the refrigerator.
  12. Allowing the cheesecake to age will ensure the perfect consistency and develop the flavors.
  13. The next day add the sour cream and cranberry toppings over the cheesecake.
  14. low carb cranberry topping
  15. Place all the ingredients into a medium saucepan.
  16. Bring everything to a boil for about 5 minutes and then lower to a simmer.
  17. You will know the sauce is ready when all the berries have popped and thickens.
  18. Allow to cool.
Cuisine: Dessert | Recipe Type: Low Carb Festive Holiday Cheesecake
7.6.4
101
https://fittoservegroup.com/2015/12/13/low-carb-festive-holiday-cheesecake/
Nutrition Facts
Serving Size 1 slice
Servings Per Container 20

Amount Per Serving
Calories 204 Calories from Fat 168.3
% Daily Value*
Total Fat 18.7g 29%
Saturated Fat 11.9g 60%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 160mg 7%
Total Carbohydrate 4.7g 2%
Dietary Fiber 1.1g 4%
Sugars 1.8g
Protein 4.3g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Low Carb Festive Holiday Cheesecake
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22 Comments

  1. Loooove that LC cranberry sauce!
  2. Thanks for sharing this recipe and the pictures look good enough to eat. Wish I could make and eat this cheese cake though- I am allergic to cheese and avoid all milk products due to a personal allergy- so this is out for me. But everything looks wonderful there. God bless, Susie
  3. I tried almond meal crust for my thanksgiving pies - the mouthful of nut crust made me gag, and i love almonds :(. I am going to try this, maybe I'm doing something wrong. After reading the directions and comparing to the pic I'm not sure, do you put the crust up the side of the pan or just on the bottom? I notice a couple of other yummies on that desert tray...are you going to post those recipes too?
  4. Thank you for remembering we poor, forgotten diabetics! :D
  5. Reblogged this on By the Mighty Mumford and commented: MY WIFE AND I WILL LOVE THIS!!!!!
  6. Shared :). Looks lovely :)