Last Updated on January 16, 2023 by Dr Sharon Baisil MD
When you have high blood glucose, prediabetes, or diabetes, you must keep a close eye on your carbohydrate intake. Carbs, on the other hand, elevate your blood glucose.
When you have diabetes, you may enjoy sweet foods in moderation, but it’s critical that you understand how they might affect your blood sugar. Sugar from desserts and sweets is included in this group.
No matter what your diet says, there’s no reason not to enjoy a piece of cheesecake! In fact, diabetic cheesecake is a great way to get your sweet fix while maintaining a healthy lifestyle. Not only is it low in sugar, but it’s also packed with nutrients that can help you manage your diabetes.
So whether you’re looking for an indulgent dessert or something to supplement your diabetes medication, check out this list of diabetic cheesecake recipes!
Are Cheesecakes Loaded With Sugars?
Although certain foods, such as fruits and veggies, naturally include sugars, many processed goods and desserts have sugar added. Sugar is not always listed as a key ingredient on many food labels. Instead, the ingredient will be listed as one of the following:
- Fructose
- Dextrose
- White granulated sugar
- Sucrose
- Malt Syrup
- Lactose
- Glucose
- High-fructose corn syrup
- Agave nectar
- Honey
- Maltodextrin
Your blood sugar will rise because of the sugars you consume. Just a few of the foods where they may be found include cookies, sweetened cereals, marinara sauce, flavored oatmeal, cakes, chips, pies, puddings, and yogurt-like products.
Simple sugars, because they are digested faster than complex carbohydrates like whole grains and starchy veggies, have the potential to affect your blood sugar quicker than other foods.
Food producers have created alternative sources of sugar to meet the demands of the ever-increasing number of diabetics. Sugar substitutes that are manufactured, natural, or altered have little or no impact on a person’s blood sugar levels.
So, just like these manufacturers, we’ve also compiled a list of 6 diabetic-friendly cheesecakes below!
Baked & No-Bake Sugar-Free Cheesecake Recipes to Chase Your Temptation
To savor tempting cheesecakes, given below are the top 6 recipes with low-carb options.
1 – Keto Low Carb Cheesecake
With just 8 ingredients and 10 minutes of preparation time, this gluten-free, keto cheesecake recipe is simple to make.
This recipe will suit your needs whether you’re following a keto diet, have diabetes, or just want to cut back on sugar in your life. It’s equally full of sugar, honey, and flavor as its gluten- and sugar-filled counterparts.
Ingredients (for almond flour cheesecake crust):
- Almond flour
- Butter
- Granulated sweetener
- Vanilla extract
Note: Concentrated or liquid sweeteners (such as pure monk fruit or pure stevia) should be totally avoided. The crust will be too runny if you do both.
However, a powdered sweetener is another ideal option for the crust.
Low-carb crustless cheesecake
Simply pour the filling straight into the pan to make a crustless cheesecake. After that, to prevent the pan from sticking, line it with parchment paper.
Ingredients (for sugar-free cheesecake filling):
- Cream cheese
- Eggs
- Lemon juice
- Vanilla extract
Note: You should avoid super-concentrated, liquid, or granulated sweeteners here and go for only the powdered sweetener. The powdered consistency is necessary so that the final product isn’t gritty, and the sweetener adds some bulk to the sugar-free cheesecake.
Variation
Add sour cream!
Add 1/4 cup of sour cream right before you beat in the eggs if you want a richer, creamier New York low-carb cheesecake.
Procedure
Step 1: Create the crust
Set the oven to 350°F before starting. The parchment paper should be placed along the bottom of a 9-inch springform pan. Melt butter, almond flour, Besti, and vanilla extract in a large mixing bowl. The dough will crumble a little bit.
Press the dough into the prepared pan’s bottom. Cook the crust until it is just golden brown for 10 minutes. Before you make the filling, leave the crust to cool for at least 10 minutes.
Step 2: Create a filling
Beat the cream cheese and powdered Besti until fluffy using an electric hand mixer or a stand mixer at medium speed. While whisking, you need to only add one egg at a time. Finally, add a little lemon juice and vanilla to taste.
Note: The entire time, keep the mixer running at medium speed. Air bubbles will be generated too quickly if the speed is too high.
Step 3: Assemble & bake
Pour the filling over the prepared pie crust. If you have one, use a pastry spatula to smooth the top. Bake the keto cheesecake for around 40-55 minutes if you are worried about it cracking. (See troubleshooting tips below!)
Take the cake out of the oven now. Run a knife around the edges of the pan (don’t cut off the springform edge just yet) if they’re glued to it. From room temperature to cool, place the pan on the counter.
Let the sugar-free cheesecake sit in the refrigerator for at least 4 hours (ideally overnight) before covering it with plastic wrap. (Until the cake has chilled, do not attempt to remove it from the pan or cut it.)
2 – No-Bake Cheesecake
Base:
- 1 cup roasted macadamia nuts, roasted (4.8 oz/134g)
- 1/2 cup roasted blanched almonds, roasted (2.6 oz/73g)
- 2 tbsp unsalted butter (1 oz/28g)
- 2 tbsp powdered Erythritol or Allulose (0.7 oz/20g)
- Sugar-free vanilla extract 1 tsp
Cheesecake Layer:
- Heavy whipping cream (20 fl oz/600ml) – 2.5 cups
- Mascarpone or full-fat cream (1.1 lb) – 500g
- Fresh lemon juice – (120 ml)
- Powdered Allulose or Erythritol – 3/4th cup (120 g/ 4.2 oz)
- 1 to 2 lemons zest for taste
- 1/2 sliced lemon to decorate
Procedure
Step 1: Bake nuts
Preheat the oven to 140°C/285°F (fan assisted) or 160°C/320°F (traditional) and spread raw nuts in a single layer on a baking sheet. Bake for approximately 25 minutes until the nuts are golden, crunchy, and fragrant.
Note: It is permissible to bake the nuts (raw nuts may be used instead), but it is highly recommended.
Step 2: Process nuts
In a food processor, make sure to finely chop the warm nuts. Sweetener, butter, and vanilla are added to 2 tbsp of Allulose or Erythritol. Process until it comes together again.
Step 3: Make your cheesecake layer
Line the bottom of an 8-inch/20 cm deep springform pan with parchment paper before you press a 9-inch/23 cm springform pan into it. While you prepare the cheesecake layer, place it in the fridge.
Step 4: Add cheesecake layer
Pour the remaining 1/2 cup (120 ml) of heavy cream over the cheesecake layer after adding 2 cups (480 ml) to a mixing bowl. To season mascarpone cheese (or cream cheese), powdered allulose or erythritol, lemon juice, and lemon zest (fine zest of 1-2 organic lemons – to taste) should be used.
Note: Meyer lemons are less acidic than ordinary lemons, and we’re using them. They also have a cross between a lemon and an orange color, which gives them a slight orange hue. Begin with 1/4 cup (60 ml) lemon juice and gradually add more to 1/2 cup (120 ml), to taste, if you’re using ordinary lemons.
Step 5: Beat until creamy
With a hand mixer or a stand mixer, whip until smooth and creamy. Spread it evenly over the chilled nut layer’s top using a spatula.
Step 6: Refrigerate
At least 3 hours before serving, refrigerate. Run a razor blade around the pan’s edges to release the cheesecake.
Step 7: Transfer to a piping bag
When still peaks form, beat the remaining 1/2 cup (120 ml) heavy cream. Pipe the cheesecake’s edge with a piping bag. You may also use a spatula to apply the cream on top.
Step 8: Decorate
To embellish the top of the cheesecake, slice the remaining lemon in half and cut each half into thirds. It’s preferable to consume it immediately, but you may keep it chilled for an hour. It can be kept in the fridge for up to 5 days.
Final Words
Thanks for reading through our blog! We hope you found it helpful in understanding the difference between the two cheesecake recipes and that you’ll be able to choose the one that’s best for you. Is there anything you’d like to tell us about cooking? Let us know what you think in the comments below!
References
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4420570/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5174139/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6843803/
https://ndb.nal.usda.gov/fdc-app.html#/food-details/784767/nutrients
https://ndb.nal.usda.gov/fdc-app.html#/food-details/522053/nutrients
