Low carb cheesecake with 6 ingredients

I’ll tell you: this one Low carb cheesecake with only 6 ingredients Is my personal cake hero! If I feel like something sweet that goes quickly, fills you up and is also super light – then this cheesecake comes out of the oven. No frills, no complicated ingredients – simply lean curd, milk, birch sugar, eggs, vanilla pudding powder and a splash lemon. More is not needed for very big cake cinema!

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So you can do the best low carb cheesecake with only 6 ingredients – fluffy, fresh and super easy!

preparation 5 Minute

Baking time 50 Minute

Total time 55 Minute

Portions 8 Pieces of cake

Preheat the oven to 175 degrees.

Put all the ingredients in a bowl and mix a dough.

500 g of lean curd, 200 ml milk, 3 eggs, 1 PCK. Vanilla pudding powder, 80 g birch sugar, 1/2 lemon

Fill the dough into a round silicone form (Ø 17 – 20 cm) and bake for about 50 minutes.
Let the cake cool and then put in the fridge for at least 2 hours. Then carefully remove from the mold and serve with optionally with powdered sugar

If you like, you can also lift fruits, for example mandarins from the glass, under the dough.

Calories: 87kcal | Carbohydrates: 5G | Protein: 11G | Fat: 3G

Ingredients for the best low carb cheesecake

You don’t need fancy superfoods or expensive low carb products. You probably already have everything you need in stock or in the fridge. This is where the brilliant 6-ingredient formula comes:

Lean curd
The main ingredient! Ensures a creamy consistency and delivers a lot of protein – perfect for a conscious diet.
Milk
A dash of milk makes the cheesecake even juicy. You can also use vegetable milk alternatives.
Birch sugar (xylitol)
The Clean alternative to sugar – without a guilty conscience. And the taste? Deceptively real like sugar! Here is our contribution to sugar alternatives.

Egg
They give the cheesecake the necessary binding and ensure fluffiness.
Vanilla pudding powder
The secret star! Ensures the perfect cheesecake consistency-and without flour.
lemon
Lemon juice brings freshness to the cake and rounds off the taste.

Do you prefer to bake muffins? Then try my low carb muffins, also a hit with a few ingredients!

My tips for the perfect low carb cheesecake

So your cake is guaranteed to be a star on every coffee table:

Let the cake rest overnight
I know it’s hard to wait – but the next day it is just better! Perfect consistency, perfect taste.

Use all ingredients to room temperature
Cold ingredients directly from the fridge can affect the consistency. Let everything warm up before baking – your cake will thank you!

Bake too hot
Patience is required for cheesecake. Bet him at a slightly lower temperature (175 degrees recirculation) and a little longer – so it stays wonderfully creamy.

Let the cheesecake cool down in the oven after baking
Avoid the dreaded tear! Simply switch off the oven, open the door a gap and let the cake relax.

Don’t forget lemon!
Even if it looks inconspicuous – lemon brings exactly the freshness that makes the difference.

5 good reasons for the low carb cheesecake

Why you exactly this Should bake cheesecake? Quite simply – here are five convincing arguments that are guaranteed to make you want to bake:

Only 6 simple ingredients
No shopping stress! You do not need expensive special products or a long shopping list. You probably already have everything you need at home.

Low carb and protein kingdom
The perfect cake for everyone who wants to eat consciously – without a sophisticated sugar and with a good portion of protein thanks to lean curd and eggs.
Made in no time
The preparation only takes a few minutes – ideal for spontaneous lust for cakes or the quick coffee gossip at the weekend.
Tastes like the original
Honestly – you won’t miss any sugar! The taste is wonderfully creamy, lemon-fresh and simply classic tasty.