Simple Low-Carb Cheesecake
This little cheesecake lives up to its name: just a handful of ingredients, barely any carbs and a wonderfully creamy result that really delivers. A base of cream cheese and quark gives it a lovely moist texture, while honey adds a natural sweetness. Top it with freshly blended strawberries and you've got a small but seriously good dessert for two.
Ingredients
- 2 eggs
- 200 g cream cheese
- 200 g quark, or thick Greek yogurt / fromage blanc
- 3-4 tsp honey
- 2 tbsp coconut flour
- 2 tsp baking powder
- 100 g fresh strawberries, or other fruit, for the sauce
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 2 Servings |
|---|---|---|
| Calories | 390 kcal | 780 kcal |
| Carbohydrates | 18 g | 36 g |
| Protein | 20 g | 40 g |
| Fat | 24 g | 48 g |
| Fibre | 3 g | 6 g |
| of which sugar | 12 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
- Whisk the eggs, cream cheese, quark and honey together thoroughly in a bowl.
- Mix the coconut flour and baking powder in a separate bowl, then gently fold them into the cheese mixture.
- Preheat the oven to 160C (fan 140C). Spoon the mixture into a small springform tin (12 cm) or a muffin tin and bake for 25 to 30 minutes.
- For the strawberry sauce, blend 100 g fresh strawberries (or other fruit) until smooth and pour over the cheesecake while it's still warm.
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Nutrition facts per serving (estimate)
| Calories | 390 kcal |
|---|---|
| Carbohydrates | 18 g |
| Protein | 20 g |
| Fat | 24 g |
| Fibre | 3 g |
| of which sugar | 12 g |
Frequently asked questions
Can I make this cheesecake without a springform tin?
Yes, a muffin tin works brilliantly. The baking time may be a little shorter depending on the size, so start checking from around 20 minutes.
Is this cheesecake really gluten-free?
Since there's no wheat flour and it uses coconut flour instead, the recipe is gluten-free. Just make sure to use a certified gluten-free baking powder.
Can I swap the honey for another sweetener?
Yes, maple syrup or a liquid sweetener of your choice work well too. If using a sugar substitute, adjust the amount according to the packet instructions.
How long does the cheesecake keep?
Covered in the fridge, it keeps for about 2 days. It's best to make the strawberry sauce fresh and add it just before serving.
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