Low Carb Irish Cream Cheesecake
This Low Carb Irish Cream Cheesecake recipe is diabetic-friendly and alcohol free. It is easy to make and tastes great.
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Servings: 12
Calories: 260kcal
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Ingredients
Crust
- 1 cup Almond Flour
- 1/3 cup powdered cocoa
- 1/3 cup granulated Splenda (or comparable zero carb sweetener)
- 1/3 cup Canola Oil
Filling
- 16 oz light Cream Cheese (room temperature)
- 1/3 cup Sugar-Free Irish Cream (warm or room temperature)
- 1 pkg unflavoured gelatin (unsweetened)
- 1 tbsp cold water
- 1 tbsp liquid Stevia (or comparable zero carb sweetener)
- 2 tsp powdered cocoa
- 3 cups whipped topping (sugar-free)
Instructions
Crust
- Preheat oven to 350°F (175°C)
- Sift Almond flour and cocoa powder into a medium sized mixing bowl.
- Add the granulated sweetener and oil and mix thoroughly with a pastry blender.
- Pour into an 8-inch springform pan and press down with a spoon.
- Bake in the oven for approximately 10 minutes.
- Let cool.
Filling
- Pour the 1 tbsp of cold water into a small bowl and sprinbkle the gelatin over it.
- Allow the gelatin to set 3-5 minutes.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the liquid sweetener and continue to beat.
- Add the gelatin to the Irish cream and mix it in.
- Add the gelatin-Irish Cream mixture into the cream cheese and mix thoroughly using a silicone spatula.
- Sift the cocoa, with a small sieve or sifter and add it to the mixture, folding it in with the spatula.
- Add 3 cups of the whipped topping, one cup at a time, gently folding it in until well mixed.
- Pour into the prepared crust and spread evenly, smoothing out the top.
- Chill for 2 to 3 hours before serving.
Nutrition
Serving: 1slice | Calories: 260kcal | Carbohydrates: 10g | Fiber: 2g | Net Carbs: 8gr | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Calcium: 180mg