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Low Carb Vanilla Bean Cheesecake with Walnut Crust Recipe
Prep Time
10 minutes
Total Time
300 minutes
Yield
16
servings
Ingredients
- 1½ cup walnuts (chopped)
- 1¾ cup Splenda (or Virta-friendly sweetener of choice)
- 4 tablespoons butter (melted)
- 2 pounds cream cheese (softened)
- 1 vanilla bean (cut lengthwise)
- 4 eggs
- ¼ teaspoon pure almond extract
- ½ cup heavy cream
- 2 cups sour cream
- 1 tablespoon pure vanilla extract
Nutrition Info Per Serving
Serving Size
1 slice
Carbohydrates
9
g
Protein
8
g
Fat
39
g
Calories
404
Vanilla Bean Cheesecake with Walnut Crust is a fantastic option for those seeking a rich dessert that aligns with low-carb eating. With just 9 grams of carbs per serving, this cheesecake features a creamy filling made from cream cheese, eggs, and the aromatic essence of a vanilla bean. The walnut crust adds a satisfying crunch, making it a great choice for entertaining or special occasions. Whether you're planning a family dinner or a gathering with friends, this cheesecake is sure to impress while supporting your keto lifestyle.
Instructions
- Preheat oven to 350°F.
- Coat a 10-inch springform pan with butter.
- Pulse the walnuts with ¼ cup sweetener until a fine powdery consistency is reached.
- Add in butter and continue to pulse until the mixture becomes moist.
- Press the crumb mixture onto the bottom of the pan.
- Put the springform pan in the oven and bake for 12 minutes or until the edges have browned.
- Decrease oven temperature to 300°F.
- Beat the cream cheese with the remaining 1¼ cup sweetener and the vanilla bean until just combined at low speed with an electric mixer.
- Beat the eggs, one at a time, scraping down the bowl between each one.
- Add the remaining 2 teaspoons of vanilla extract and almond extract.
- Continue to beat the cream until it reaches a smooth texture.
- Pour the cheesecake batter into the pan.
- Bake for 65-75 minutes, until lightly golden and slightly jiggly in the center.
- While the cheesecake is baking, combine sour cream with ¼ cup sweetener and vanilla extract in a separate bowl.
- Immediately pour the sour cream topping over the cheesecake and smooth it out.
- Return the pan to the oven to bake it for another 5 minutes.
- Remove from the oven and let cool at room temperature.
- Using a sharp knife, run it around the edge of the cake in order to remove the ring.
- Refrigerate the cake for 3 hours.
- Cover loosely with plastic wrap and proceed to refrigerate overnight prior to serving.
- Enjoy!
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