Who doesn’t love a rich creamy cheesecake, right?
I know I do, especially topped with fresh fruit for a light refreshing dessert. I love the creamy texture that the Sous Vide process gives this cheesecake, I’ve also included baking instructions. What’s also nice about Sous Vide is it doesn’t add a lot of heat to your house while cooking, which is nice during this current heatwave!. I choose to top it with diced sweet mango, a couple slices of banana, sweet tart blackberries, and low carb whipped cream. (Remember the fruit adds carbs and sugar so add in moderation). I think tonight I’m gonna try to create a Sugar free candied maple bacon and pair it with some mangos. That sounds like a delicious salty sweet combination!
Low Carb Sous Vide Cheesecake with Almond Crust
Crust:
1/2 c almond flour
2 tbs Swerve Sweetener (granular or powdered) or Allulose or Bocha Sweet
2 tbs melted butter
Filling:
16 oz cream cheese softened
2/3 c Swerve Sweetener (granular or powdered)
4 tbs sour cream
2 tsp vanilla extract
2 large egg room temp
Crust
Preheat the oven to 325F.
In a medium bowl, whisk together the almond flour and sweetener. Stir in the melted butter until the mixture begins to clump together. If too wet can add additional almond flour. If too dry can add a few drops of water. Should hold its form when pinched together between your fingers.
Divide among 6 lightly greased half pint Jelly jars and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.
Filling
Set your Sous vide to 176’ and allow to reach temperature.
In a large bowl, beat the cream cheese until very creamy, about 90 seconds.
Beat in the sweetener until well combined and smooth.
Beat in the sour cream and vanilla, then beat in the eggs at the very end, until just incorporated. Do not over-beat the mixture.
Divide the filling evenly between the jars, cover with jar lid and ring sealed finger tight.
Set in the Sous vide bath for 2 hours. Use tongs to remove and let cool completely, then refrigerate 2 hours or overnight to set.
Goes well with fresh Fruit and Low Carb Whipped Cream.
Baking Directions:
Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners. Or double crust ingredients for 12 muffin cups.
Divide the almond flour crust mixture above among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.
Reduce the oven temperature to 300F.
Filling
Only need half the filling ingredients listed above for 6 muffin cups or double the crust ingredients for 12 muffins.
Divide the filling evenly between the cups and bake 15 to 20 minutes, until the edges are set but the centers still have a little jiggle to them. Careful not to overtake. Remove and let cool completely in the pan, then refrigerate 2 hours or overnight to set.
Store these cakes in the fridge for 5-7 days. You freeze up to 2 months.
Approximate Nutritional Information
Servings: 6 jars
Serving Size: 1 jar
Calories: 229
Net Carbs: 2.7g
Total Carbs: 3.7g
Protein: 5.2g
Fiber: 1g
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