Low-Carb No-Bake Cream Cheese Cake with Berries
This low-carb cream cheese cake with berries is a real classic that needs no baking yet always impresses. A crisp almond base meets a creamy cream cheese filling with a delicate hint of lemon. Sweetened with a sugar substitute, it stays sugar-free and fits perfectly into a low-carb way of eating. Fresh berries on top make it a showstopper on any cake table.
Ingredients
- 125 g ground almonds, or almond flour
- 50 g butter
- 525 g full-fat cream cheese, e.g. 3 x 175 g Philadelphia
- 300 g yogurt
- 3 tbsp lemon juice, freshly squeezed
- 6 sheets leaf gelatine, 1 sachet; or use powdered gelatine following packet instructions
- 75 g erythritol sweetener, such as Xucker; any granulated sugar substitute works
- fruit, for decorating, e.g. berries of your choice
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 12 Servings |
|---|---|---|
| Calories | 235 kcal | 2,820 kcal |
| Carbohydrates | 5 g | 60 g |
| Protein | 6 g | 72 g |
| Fat | 20 g | 240 g |
| Fibre | 1.5 g | 18 g |
| of which sugar | 2 g | 24 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Knead the ground almonds with the melted butter to form a compact mixture. Tip it into a springform tin lined with baking paper and press out into a thin, even base. The mixture should be fairly firm.
- In a bowl, stir the cream cheese, yogurt and lemon juice together until smooth.
- Soak the gelatine sheets in 150 ml cold water for 10 minutes. Tip: add the sheets one at a time so they don't stick together.
- Add the sweetener to the soaked gelatine and warm everything gently in a small pan, stirring, until the sweetener and gelatine have fully dissolved.
- Quickly stir the warm gelatine-sweetener mixture into the cream cheese filling so it distributes evenly.
- Spoon the filling onto the prepared almond base in the springform tin and smooth the top. Chill for at least 3 hours, until firm enough to slice.
- Once set, decorate with fresh fruit as you like and serve.
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Nutrition facts per serving (estimate)
| Calories | 235 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 6 g |
| Fat | 20 g |
| Fibre | 1.5 g |
| of which sugar | 2 g |
Frequently asked questions
Can I make the cake without gelatine?
Gelatine helps the filling set so the cake slices cleanly. Without it, the filling stays soft and won't cut neatly.
How long does the low-carb cream cheese cake keep?
Covered in the fridge, the cake keeps for about 2 to 3 days.
Can I swap the sweetener for something else?
Yes, you can use other sweeteners such as erythritol or xylitol in the same ratio.
Which fruit works best for decorating?
Fresh berries work especially well, such as strawberries, raspberries, blueberries or a mix.
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