22 April 2018

Crustless Cheesecake

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So this weekend I had a dinner party and one of the guests had a tree nut allergy. Since lots of low carb desserts have almond flour and coconut flour in them, I decided to go with one that was naturally tree nut free: cheesecake. It was SO good. The recipe itself is for plain cheesecake, but you can easily decorate it or make variations of it. I made one plain one and one drizzled with melted KNOW Foods chocolate chips and garnished with Reese's cookie cups. I'll likely come up with some more elaborate variations as separate recipes in the future.


3 sticks cream cheese, softened
3 large eggs
2 large egg yolks
1 cup powdered Swerve
2 tsp monk fruit juice concentrate
2 tsp vanilla
1/3 cup sour cream


1) Pre-heat oven to 350 degrees.

2) Stir softened cream cheese for a few minutes until it becomes lighter in texture.

3) Stir in the eggs and yolks, Swerve, monk fruit, vanilla and sour cream.

4) Once mixed, use a hand blender to mix until smooth. (It should be silky in texture with no cream cheese chunks).

5) Spray a springform pan with coconut oil spray.

6) Cook for around 44 minutes or until lightly browned.

7) Remove from oven and allow to cool to room temperature.

8) Refrigerate for a few hours or overnight.

9) Enjoy as is, or decorate cheesecake with other toppings/garnishes and then enjoy! 

Picture Instructions:

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  1. what can you use instead of monk fruit juice concentrate?

    1. Hi Toni,

      Sorry somehow I missed this question! You can add extra powdered Swerve or another sweetener of choice. Keep in mind monk fruit is much sweeter than most sweeteners, so you will need extra versus a 1:1 volume comparison.



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