Low Carb Biscoff Cheesecake

Indulge guilt-free with this decadent Low Carb Biscoff Cheesecake, a creamy and rich dessert that satisfies your sweet tooth while keeping carbs in check. Featuring a buttery almond flour crust and a velvety cream cheese filling infused with the irresistible flavor of Biscoff spread, this dessert is both keto-friendly and packed with indulgence. Sweetened with low-carb alternatives like erythritol, it’s the perfect option for those following a low-carb lifestyle. With just 20 minutes of prep time, this show-stopping cheesecake is an easy yet impressive treat for any occasion. Whether served plain or topped with whipped cream, this luscious cheesecake will have everyone coming back for seconds. Perfect for birthdays, holidays, or whenever you crave a guilt-free slice of heaven!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Unsalted butter
• 0.25 cup Erythritol (or preferred low-carb sweetener)
• 24 oz Cream cheese
• 0.75 cup Granular sweetener of choice
• 1.5 tsp Vanilla extract
• 3 pieces Large eggs
• 0.5 cup Heavy whipping cream
• 0.5 cup Biscoff spread

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Step 2

Combine the almond flour, melted unsalted butter, and erythritol in a medium bowl until well mixed.

Step 3

Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust.

Step 4

Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.

Step 5

In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy.

Step 6

Add the granular sweetener and beat until well incorporated.

Step 7

Mix in the vanilla extract and eggs, one at a time, beating well after each addition.

Step 8

Add the heavy whipping cream and Biscoff spread, and continue to mix until the filling is smooth and well combined.

Step 9

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Step 10

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is slightly set but still jiggles a bit.

Step 11

Once baked, turn off the oven and leave the cheesecake to cool gradually in the oven with the door cracked open for about an hour.

Step 12

Remove from the oven and refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.

Step 13

To serve, carefully remove the cheesecake from the springform pan, slice, and enjoy your low carb Biscoff cheesecake!

Nutrition Facts

Serving size	(1511.3g)

Amount per serving	% Daily Value*
Calories	5642.2

Total Fat 456.2g	0%
Saturated Fat 210.9g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1489.2mg	0%
Sodium 2669.8mg	0%
Total Carbohydrate 371.8g	0%
Dietary Fiber 15.4g	0%
Total Sugars 252.3g
Protein 95.0g	0%

Vitamin D 120IU	0%
Calcium 1065.4mg	0%
Iron 10.5mg	0%
Potassium 1130.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.7%

Protein: 6.4%

Carbs: 24.9%