Guilt-Free NuNaturals Cheesecake with Almond Flour Crust
Wendy Pywell
12
25 minutes
8 hours
American
Dessert
This guilt-free cheesecake has a smooth, creamy filling naturally sweetened with NuNaturals Monk Fruit Sweetener. It sits on a toasted almond flour crust made with NuNaturals Oat Fiber. A sugar-free, low-carb cheesecake recipe with no refined sugar.
Ingredients
Toasted Almond Flour Crust
- 2 Cups almond flour
- 1 Tbsp Oat Fiber
- ⅓ to ½ cup sweetener of your choice (allulose, erythritol, or xylitol etc.)
- 1 tsp ground cinnamon
- Pinch of salt
- ⅓ to ½ cup melted unsalted butter
Naturally Sweetened Cheesecake Filling
- 32 oz cream cheese, room temp
- 1 cup sour cream
- ½ cup whole milk or Greek yogurt (Greek = more protein + firmness)
- 2 tsp pure vanilla extract
- 2 tsp pure vanilla extract
- ½ tsp fresh lemon juice
- 4 large eggs
- 1½ tsp NuNaturals Monk Fruit Sweetener
Directions
Let all ingredients sit out for about 2 hours or until they are room temperature.
Preheat oven to 300 degrees
Crust Instructions
Toast the almond flour in a dry pan over medium heat, stirring constantly for 2–4 minutes until golden. This deepens flavor - Do not skip this step.
Transfer to a bowl and stir in your sweetener of choice, cinnamon, and salt.
Transfer to a bowl and stir in your sweetener of choice, cinnamon, and salt.
Pour in melted butter and mix until crumbly and evenly moistened.
Press into a springform pan and chill while you make the filling.
Filling lnstructions
Beat cream cheese until fluffy and smooth.
Mix in sour cream, yogurt, vanilla, and lemon juice.
Stir in Monk Fruit Sweetener.
Add eggs one at a time, stir in slowly just to incorporate. Do not over mix
Pour over your prepared crust and bake for 55–65 minutes. Center should still jiggle
Let rest in the oven with the door cracked for 1 hour, then chill for at least 6 hours overnight = best texture!.
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