Low Carb Cheesecake – Sernik Niskoweglowodanowy – Recipe #263



  • 3/4 cup almond flour
  •  1/4 cup of coconut flour
  •  2 eggs
  • 30g  of butter, melted
  • 1 tsp erythritol
  •  1/4 tsp of  sea salt
  • 1/2 tsp baking powder


  • 1 cup of heavy whipping cream
  • 1 pack instant vanilla pudding powder – No sugar added
  • 1 tsp of vanilla extract or vanilla paste
  • 300 g of ricotta cheese
  • 1/4 cup of butter
  • 1/4 cup of icing sugar/sweetener
  • Extra dark chocolate for decoration


  1. Place all the crust ingredients into food processor and pulse until they form a ball.
  2. Press dough into a 7 inch pie pan and prick with a fork. 
  3. Bake at 180 C/300 F for 10 to 15 minutes or until golden brown.
  4. Add the cheese to the food processor and process it for around a minute to get it creamy.
  5. Add sweetener, vanilla extract, soft butter and process it until smooth.
  6. Add instant vanilla pudding powder and heavy whipping cream and pulse until you get desired consistency, don’t over process because it will get to thick to spread nicely!
  7. Transfer the cheese mixture on top of the baked crust  and spread evenly.
  8. Refrigerate for around two hours or until fully set.
  9. Remove from the pan and drizzle with melted chocolate.
  10. Let it set in the fridge for another 30 min and then enjoy!





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