Gluten sugar-free cheesecake


Yes, it’s gluten-free, sugar-free, and low carb, but don’t be fooled. This is the best cheesecake I have ever made, and it was incredibly easy. My husband asked if I could make it again – and we haven’t even eaten half way through the first one yet!


Gluten and sugar-free cheesecake


2 cups almond flour
1/3 cup melted butter
3 tbsp Erythritol
1 tsp vanilla extract
Dash of cinnamon

Combine and press into the bottom on a 9-inch springform pan (lined with parchment and oiled). Bake at 350°F for 10-12 minutes. Don’t overbake – just lightly golden. Set aside at least 15 minutes to fully cool.


Cheesecake in spring form pan cooling


32oz softened cream cheese
1 1/4 cup powdered Erythritol – must be powdered for the right texture’ apparently (I used less than 1 cup)
3 large eggs
1 tbsp lemon juice
1 tsp vanilla extract


Beat the cream cheese and sugar together on low speed until fluffy. Beat in the eggs one at a time, then finally the lemon and vanilla. Keep using low speed only to beat – this avoids extra air that causes cracks when baking. Pour the filling over the crust and flatten the top. Bake at 350°F for 45-55 mins. The center should still jiggle a little. I baked mine with a pan of water in the oven because I was afraid that it would crack, but it came out beautifully smooth.

Cool in the pan on the counter to room temperature. Then in the fridge to fully set, at least 4 hours.

Ours slices clean and tastes heavenly! I’m sure it’d be great with berries, but I can’t stop eating it just the way it is.

Sometimes less is more.

Prepared, tried and tested by Corlea Smit 

Cheesecake, to pick and choose and each one as good as the other and all home tested

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon