Low Carb Cheesecake Pots
Low Carb Cheesecake Pots
These Low Carb Cheesecake pots taste divine. Make these simply to have as a treat at home or serve them at a dinner party. No one will ever guess that these are low carb. They tick lots of boxes as they are sugar free, wheat free, egg free and of course gluten free so they are ideal for a crowd.They are really simple to make and you simply cannot go wrong with the recipe nor the taste.
Pure Unadulerated Food
I make Low Carb Cheesecake Pots without the use of any thickeners such as gelatine, which is why they are perfect to serve in pots or small bowls. As there is no need to hold its shape, there is absolutely no need for any thickeners to be used at all. Note that you can make these without using any sweetener as well if you wish to.
I love the fact that these are individual serves and they are easy to decorate as well. You could increase the serving size by serving in a larger bowl/glass or you can decrease the serving size as well. I tend to do this if I have a buffet of miniature desserts on offer. I also love the fact that these are then measured portions as well, so good for portion control if you need it.
You might recognise my pots as coffee cups as I have a set of small Bodum glass walled “Pavina” coffee cups at home, that I find ideal for serving smaller servings of these in. Did you know that you can actually heat these Bodum coffee cups up to about 170 C/340 F, which also means that you can bake in them up to that temperature as well? I use them to make desserts in all of the time, both baked and unbaked.
Delicious served on their own, these Low Carb Cheesecake Pots can be also be served with a dollop of fresh cream or coconut cream on top. Garnish with berries, coconut, Sugar Free Cake Crumble Mix or garnish of choice. Also delicious served with Low Carb Raspberry Chia Spread on top as well. Make sure you also check out the options for making these into Berry Cheesecake Pots or Lemon Curd Cheesecake Pots, featured in the recipe below.
I hope you enjoy this simple to make but delicious dessert.
Cheese Cake Base
- 1/3 cup almond meal/almond flour
- 1/3 cup desiccated coconut unsweetened
- ¼ cup melted butter
- 1 teaspoon Stevia Erythritol Blend - optional
- Pinch salt
Cheesecake Base Instructions
- Melt butter and add all dry ingredients. Mix till well combined.
- Divide and press into 8 small individual serving pots that will hold approximately 100 gms/3.5 oz and refrigerate while you prepare the filling. You can also bake these for approximately 8 minutes for a cooked based.
- Alternatively, make recipe for Sugar Free Cake Crumble Mix and spread 1-2 tablespoons on the base of each pot.
Cheesecake filling Instructions
- In a separate small bowl, beat cream or coconut cream until thick. In a large mixing bowl beat cream cheese until creamy.
- Add beaten cream/ coconut cream, lemon juice and rind, stevia and vanilla extract to the cream cheese mix and beat until well combined and smooth.
- Pour over bases in the individual pots and refrigerate till ready to serve.
- Note- using a piping bag without a nozzle to fill bowls with filling and you will get a much cleaner and neater finish.
- These can be served with a dollop of fresh cream or coconut cream on top. Decorate them with your garnish of choice such as berries, grated chocolate or cinnamon. The crumb base can also be sprinkled on top.
- Try these served topped with Low Carb Raspberry Chia Spread or Strawberry Chia Jam
- Berry Pots- Add 150 gms/5.5 oz frozen or fresh raspberries after the final mixing of all ingredients. Fold through gently after final mixing of all other ingredients to prevent color staining.
- Lemon Curd Pots- Omit 100 gms/3.5 oz of cream/coconut cream and add 1/2 cup of Sugar Free Lemon Curd.