Low Carb Strawberry Cheesecake | Dessert | Caveman Keto


Hi I’m Caveman Keto and today I’m going to show you how to make a low carb Cheesecake It’s super simple and in fact I make these all the time for people who aren’t on a low carb diet and they can’t even tell it’s 0 sugar cheesecake so let’s get started we’re
gonna start with the crust take three fourths of a cup of pecans put them in a zip lock bag and then crush it. once you’ve combined the crust elements then put it
into the springform pan A springform pan is one where there’s a removable bottom; it’s often used for cheesecake so that you can later extract the crust. You want to take it and spray it, then lay out the crust. Now bake the crust for 7 minutes until it’s golden brown. after 7 or so minutes in the oven you can see that the crust is now gold brown because you’re going to end up putting
this in a water bath gonna wrap it in foil. Take a large piece of foil and wrap it around the sides so that no water can possibly get in start assembling the filling is very
important that everything is room temperature so these eggs you can see I
have soaking in warm water if you didn’t plan ahead and also I’ve microwave this
cream cheese the base of this recipe is cream cheese so we’re going to start
with one and a half pounds of cream cheese Next crack in the eggs one at a time 1/2 Tbsp of vanilla 1/2 Tbsp Lemon Juice For a sweetener we’re going to use 1/2 tsp. of EZ Sweetz The final ingredient is 1/4 cup of sour cream Make sure that there is no left over sour cream or cream cheese on the beater head and make sure you get the sides In order to use a water bath you want to get a really large pan that is capable of holding the smaller springform pan and again like we said
you want to wrap it in one continuous piece of foil so the first thing we’re going to do here is going to put this batter in. Next, you don’t want any bubbles so I take it drop it and you’ll see the bubbles are coming out next add hot water into the water bath.
Now put this in the oven for 90 minutes start at 400 degrees as soon as it goes in,
in drop it down to 250 degrees As you can see, using the water bath as left us with very little cracks now you wanna carefully go around the edge with a knife to separate it from the springform pan optionally you can line the top of your
cheesecake with strawberries then lay the slices on top now carefully release the springform. There you have it folks it’s our Low Carb Cheesecake! Ideally let it cool down to room temperature then store in the refrigerator for 12 to 24 hours and then
slice

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Reader Comments

  1. Healthy Recipe Channel

    I am usually too lazy to make anything with this much work involved but in this case I may just have to make an exception. Great Recipe. 🙂

  2. marie v

    when you were making the crust you didnt name the ingredients you were mixing into the crushed pecans, couldnt tell what the heck you were adding in?

  3. Sofi Berro

    Hey! beware with the cream cheese, it's not the worst but it still has carbs in it, so I would go easy on this dessert if you're doing a keto diet.

  4. Kelly Halvorsen

    It looks delicious! But in no way is this low carb, you have Almond flour and Pecans in this recipe, even if you minus the fiber it is still very high in carbs. Sorry but it is a much healthier alternative for anyone that doesn't do low carbs.

  5. Katie Fodera

    i absolutely love this recipe!! Thank you SO much. used 1/2 walnuts and then 1/2 pecans because i was low on pecans. i posted my picture, your recipe, and your name on my instagram account so more people can discover your great recipes. thanks again!! my instangram is @carbdevil

  6. WhatUsay?

    Im gonna put this out for everyone because if you turn your head and blink or sneeze, you will miss it. THE CRUST ELEMENTS OR AT 4 MIN 18 SEC ON THE VIDEO. Why the video was made like that, only the maker knows.

  7. Martin

    very nice quality presentation and editing. It's like a network TV show. I'm definitely going to do a similar low-carb cheesecake.

  8. yokeddruid1

    Filling ingredients :1 1/2 lbs of cream cheese/4 Eggs/ 1/2 Tbsp vanilla/ 1/2 Tbsp Lemon Juice/ 1/2 tsp of EZ-Sweetz/ 1/4 Cup of Sour Cream (9 strawberries for topping when done) Crust Ingredients: 3/4 Cup of Pecans/ 3/4 Cup of Almond Flour/4 Tbsp of butter/2 Tbsp of Splenda

  9. rossygnol

    After watching this video I begged my wife to make it. She made it yesterday, we left it in the fridge overnight. We've just had it. It's really great. Can't believe it's a low carbon cheesecake. She made very few adjustments and topped it with homemade blueberry sauce. Delicious, such a shame I can't post a picture on YouTube.

  10. snowblo1

    I've never heard of this EZ Sweet. I'm guessing it's something like Stevia. Interesting recipe, none the less. I don't use Splenda sweetner, so I'll have to replace that when making the crust element of the cheesecake.

  11. Jackson Tupper

    Everybody watching the video and complaining about no ingredients or macros just go to the website! He leaves a link in the description, quit being so lazy.

    It has everything on the website, the layout of the website is kind of bad in my opinion though.

    On my phone I had to scroll through a bunch of shit to get to the actual recipe, but its there.

  12. sishrac

    The measurement indicated for the sweeteners and lemon juice didn't work for me. I used an equivalent amount of liquid stevia (potency: 1 tsp = 1 cup) but it was so bland that I had to increase at least 6x with a combination of xylitol and many drops of lemon stevia too. It's in the oven and I await the result with trepidation…

  13. doug crammit

    In your post that shows the macros, it says is has 49 carbs (minus 9 fiber = 40 carbs) for 1/8th !!!!!! You must mean for the whole thing. Because that would not be low carb at all !

  14. R H

    Add some pecans the butter you can see it folks I’m not gonna send you a picture for the other ingredients try to find it somewhere at the end of this video at the bottom of

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