• Skip to content
  • Skip to primary sidebar
  • Skip to footer

I Breathe I'm Hungry

Browse dozens of low carb and keto recipes that are perfect for the paleo and gluten-free lifestyle. Be healthy, lose weight, and eat delicious food! I'll show you how with free keto menu plans!

  • Home
  • About
    • Contact
    • Press
  • SCKC
  • Cookbooks
  • Keto Menu Plans
  • Recipes
    • IBIH Recommended Pantry Ingredients
You are here: Home / Categories / Recipes / Special Diets / Low Carb Recipes / Low Carb Strawberry Swirl Cheesecake

527 April 13, 2016 Keto Recipes

Low Carb Strawberry Swirl Cheesecake

Jump To Recipe Print Recipe
Pin11K
Share2K
Tweet
Yum8
Flip
13K Shares

Cheesecake!  The quintessential low carb dessert, amiright?

When I first did Atkins in the 90’s – I ate so much low carb cheesecake that I thought I’d been ruined on it forever. Of course the low carb cheesecakes of the 90’s were a far cry from all the delicious low carb cheesecake recipes out there today.

 

These luscious cheesecakes boast a sweet strawberry swirl and are keto and Atkins Induction friendly!

 

In the “old days,” 📺 ☎️ 💾  low carb cheesecakes were usually crustless 😢 – and basically a mixture of cream cheese, eggs, saccharin sweetener (ugh) and maybe some cinnamon.

MY LATEST VIDEOS

It was better than nothing, but not great.    😖   😖   😖

With all of the improvements in sweeteners and the availability of low carb nut flours now, the low carb cheesecake game has definitely made some amazing strides!

And so I bring you this truly delectable low carb strawberry swirl cheesecake recipe! It’s so good that if you didn’t already know it was low carb and gluten free, you’d never guess!

 

Beautiful AND delicious, these strawberry swirl cheesecakes are gluten free and Keto friendly!

 

Now imma bout to get real with some of you…

You ready??

You’ve gone and gotten lazy. There – I said it.

Don’t get me wrong – I love a quick low carb dessert recipe that gets me from craving to eating in less than five minutes as much as the next person (i.e. I’m not a complete moron.)

Case and point – this low carb Chocolate Brownie Mug Cake recipe.

That being said, this no bake cheesecake thing is getting a little out of hand.

In fact I’d go so far as to say that “no bake” cheesecake isn’t really cheesecake at all – at best it’s a really heavy mousse. And I’m not saying that it’s not tasty – but it does not, it simply can not, compare to REAL cheesecake.

So I’m going to ask you to work with me here and turn your oven on for this one. 😱 That’s right, you can do this. 🙋 And I promise you that it will be worth it. 👊

 

This low carb strawberry swirl cheesecake has a sweet and toasty coconut crust! Keto and Atkins Induction friendly!

 

This crust is the same as the one for my wildly popular low carb raspberry cheesecake bars – it’s made with dried coconut and has a crunchy, chewy, texture and sweet, toasty, flavor that rivals any traditional graham cracker crust in my opinion.

The cheesecake itself contains less eggs than some versions, which results in a sturdy, but still very creamy texture that is to die for. 😵 Seriously.

I made this in three small cheesecake pans because I’d already packed up my large springform pan and put it into storage for our move, but you could easily make this in a 9 inch springform pan. You may have to cook it a little longer to get the center to set, but a quick jiggle of the pan will let you know when it’s ready (it will still move, but will no longer be liquidy.)

You will definitely need to let this cheesecake chill for at least a couple of hours before the center sets all the way, so plan ahead for that if you’re making it for an event.

Super rich, this cheesecake won’t be as tall as some others (does that make it a “short”cake? Sorry… 😁) but the crust to cheesecake ratio is perfection as is in my opinion.

This creamy low carb cheesecake is so amazing that nobody will guess it's sugar free and gluten free!

If you prefer a really thick cheesecake, you’ll have to double the filling recipe and then bake it for at least 30 minutes (maybe more) longer to get it to set up. Then will likely take a full 10-12 hours in the fridge to thoroughly chill. I have no doubt the end result will be epic and totally worth the extra time though!

So are you guys with me??

It’s time for a “real” (actually baked) cheesecake revival! Let’s do this! 🙌

NOTE: The company that makes my recipe videos used a larger pan and the cheesecake is extremely thin as a result – more of a bar and that’s fine, but if you want it a bit thicker than use the called for size, and if you want it really tall then double the filling recipe as stated in the instructions.

 

 

Print

Low Carb Strawberry Swirl Cheesecake

A delicious low carb cheesecake recipe from Mellissa Sevigny of I Breathe Im Hungry

★★★★★

4.9 from 24 reviews

This low carb strawberry swirl cheesecake has a lush, creamy texture and a beautiful flavor with notes of lemon and sweet berries. The coconut crust is perfection.

  • Author: Mellissa Sevigny
  • Yield: 8 servings
  • Category: Low Carb Dessert Recipe
  • Cuisine: American

Ingredients

For the crust:

  • 6 Tbsp butter, softened
  • ½ cup granulated sugar substitute
  • ½ cup desiccated unsweetened coconut
  • ¼ cup coconut flour
  • ½ tsp baking powder

For the filling:

  • 8 oz cream cheese
  • 1/3 cup granulated sugar substitute (I used Swerve)
  • 1 Tbsp lemon juice
  • 1 egg

For the strawberry swirl:

  • 1/2 cup pureed strawberries (about 3/4 cup chopped)
  • 1 Tbsp granulated sugar substitute (I used Swerve)

Instructions

To make the crust:

  1. Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
  2. Press into a lightly greased nonstick springform pan (8 inches or several mini’s) and set aside.

To make the cheesecake filling:

  1. Beat the cream cheese and sugar substitute together until smooth.
  2. Add the egg and lemon juice and mix until thoroughly combined.
  3. Pour the cheesecake filling over the crust.
  4. Combine the strawberry puree and 1 Tbsp sweetener (I used Swerve.)
  5. Drop by spoonfuls over the filling and then swirl gently with a knife or fork. Don’t over mix.
  6. Bake the cheesecake at 350 degrees: 30 minutes for a 9 inch springform pan, 22 minutes for 3 mini cheesecakes, 50 minutes if you double the filling recipe for a taller cheesecake.
  7. After baking the cheesecake will have a slight wiggle in the center while warm.
  8. Chill for several hours (longer for the bigger cake) until firm before serving chilled.

Notes

To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!

Nutrition

  • Calories: 239
  • Fat: 23
  • Carbohydrates: 3g net
  • Protein: 4

 


SUMMER IS COMING!  Not ready to get into that bathing suit yet?!?  I know the feeling!!!  Get back on track with my free keto menu plans and you’ll be hitting the beach with confidence in no time!

Low Carb and Keto Menu Plans for Weight Loss from I Breathe Im Hungry

527
Pin11K
Share2K
Tweet
Yum8
Flip
13K Shares

Categories: Keto Recipes Tags: atkins, cheesecake, Desserts, gluten free, grain free, keto, low carb, strawberry, sweets, treats

Are you joining us for the Squeaky Clean Keto Challenge?!?!

Click here to get more details on the guidelines of the SCKC challenge, free printables, and weekly meal plans!  Then be sure to join our closed SCKC Facebook group for support!  You can start your 30 days whenever it’s convenient for you, though many of us are starting on January 1st!

 

IBIH Squeaky Clean Keto Challenge Cover Page

 

 

KETO FOR LIFE IS ALREADY A BEST SELLER!

You may have heard by now that I finally wrote and published a “real” book called Keto for Life!!!  The reviews are in and people are loving it!  Already a best seller, you can learn more about what you’ll find inside Keto for Life by clicking here!  OR head over to Amazon to check out the reviews of Keto for Life before snagging a copy for yourself!

 

 

New to Keto and need some help getting started?  Check out my free 3 Day Keto Kickstart followed up with 12 weeks of free keto menu plans with shopping lists!  I’ve done all of the legwork for you, and people are reporting amazing results using my free keto plans!

 

Low Carb and Keto Menu Plans for Weight Loss from I Breathe Im Hungry

 

Been at it for awhile and not getting the results on Keto that you hoped for?  Try me 5 Day Keto Egg Fast or the famous IBIH 5 Day Keto Soup Diet and bust through that plateau with amazing results!!!

 

 

A free 5 day keto soup diet menu plan from Mellissa Sevigny of I Breathe Im Hungry

You might also like…

A low carb and gluten free Vienna Plum Cake recipe - sweet and dense vanilla almond cake with tangy, juicy plums baked into the top.
This creamy side dish is my new favorite low carb kale recipe!
This easy sweet chili dipping sauce is the perfect low carb condiment! Adjust the spiciness to your preference! Perfect on chicken, shrimp or fish!
The ultimate comfort food, this Balsamic Glazed Meatloaf recipe is also low carb and gluten free!
Low Carb Bone Broth in the Instant Pot - fast, easy, delicious!
This low carb and gluten free version of the traditional Tourtiere, a French Canadian pork pie is just as good as my grandmothers!
10 best low carb stuffing recipes
Home   |    About   |   Cookbooks   |   Contact   |   Recipe Index   |   Forum   |   Menu Plans
Previous Post: « Low Carb Cajun Salmon Patties
Next Post: Asian Beef Noodle Soup – Low Carb & Gluten Free »

Reader Interactions

Comments

  1. Jen says

    August 1, 2018 at 10:33 am

    Hi! Can I use powdered sweetner instead of granular in the crust? Thanks!

    Reply
  2. Elyse says

    May 29, 2018 at 2:07 pm

    I just made this! Definitely the easiest and my favorite keto cheesecake, but the crust is my favorite part!! It’s easy to make an almond flour or other nut crust, but this is the best nut free crust that I have tried!!

    Reply
  3. ToeNailJr says

    May 28, 2018 at 10:21 pm

    I made this for our Memorial Day dessert. I doubled the cheesecake recipe and used blueberries as the swirl instead of strawberries. Also this was my first attempt at making a cheesecake. With two diabetics in the family I know we will be making this again and again.

    ★★★★★

    Reply
  4. AZ928 says

    May 27, 2018 at 12:55 am

    These were really good, except my crust didn’t set well and was really crumbly. I used a cupcake pan so maybe this was the problem. I also used xylitol and they were super sweet using half of what was called for. I will definitely be making these again!

    ★★★★★

    Reply
  5. Judith Bell says

    May 14, 2018 at 5:55 am

    I made this for Mother’s Day and it was delicious. I used coconut sugar for the sweetener and that was perfect. 5 stars Judy :)

    Reply
  6. jamie says

    May 12, 2018 at 10:24 pm

    Love this cheesecake! I didn’t have a springform pan and baked it as a pie. I also cut all sweetner in 1/2 as I have been on low carb almost 3 years and just don’t need things as sweet anymore. It was perfect!

    ★★★★★

    Reply
  7. Lauren says

    March 31, 2018 at 2:19 pm

    Come come even when I double the filling it’s only about an inch thick?!

    Reply
  8. Gayle says

    September 4, 2017 at 4:38 am

    BEST DAMN CHEESECAKE I’VE EVER HAD, be they full sugar, full fat, no sugar, no fat, low carb, WHATEVER. Gosh this was GOOOOD!!! My husband who is NOT LCHF loved it too! This will be my go to cheesecake recipe FOR-EVA!!!

    Thank you! I’ve been doing LCHF only 3 weeks and have been searching the Internet for LC recipes…your website/blog is my first stop always, and I also share your recipes on facebook too. (of course linking directly to your site.)

    Thank you! :D

    ★★★★★

    Reply
    • Mellissa Sevigny says

      September 5, 2017 at 8:10 am

      Thanks Gayle, that is awesome!!!

      Reply
  9. Angi says

    May 17, 2017 at 1:52 pm

    My husband always says if he took a mistress, it’d be a cheesecake. I made this for after dinner tonight, but he couldn’t wait to dig in! He was shocked that I found a low carb recipe. Let me tell you, it’s fantastic!

    ★★★★★

    Reply
  10. quetta says

    March 29, 2017 at 11:47 am

    I am so making this and the strawberry icebox pie. I have tried a few of your recipes this week and all were delish!! those blueberry iced crumb muffins taste so normal and the monte cristo is to die for as well. thank you so much for all that you do, it makes it a lot easier to do Keto/low carb when you are not deprived of everything that you love. I have to find a good bread /bun recipe for burgers/ sandwiches…any suggestions?

    Reply
  11. Evie Maes says

    March 13, 2017 at 7:14 pm

    I made the recipe, as directed with no changes. Wow!! So worth the wait!! Thank you!!

    Reply
  12. Emma says

    March 5, 2017 at 5:22 pm

    Oh, my lord. I have been eating a LCHF diet for just about 4 months yet, and besides the occasional cheat, I have had no contact with any type of baked goods. I never realized how I missed cakes and cheesecakes so much, until I had this– most delicious thing I have had in a while! The crust is to die for and the strawberry flavor works perfectly with the lemon juice. Great recipe, and thank you so much for bringing cheesecake back into my life, haha.

    ★★★★★

    Reply
  13. Aly says

    February 25, 2017 at 10:39 am

    Can I double the filling?

    Reply
    • Mellissa Sevigny says

      February 26, 2017 at 7:45 am

      You can, it will take much longer to bake so be aware of that!

      Reply
  14. Michelle says

    February 11, 2017 at 8:16 pm

    Have you by chance tried making this in an Instant Pot? If so, how long to cook it?

    Reply
    • Mellissa Sevigny says

      February 13, 2017 at 10:05 am

      I have yet to make any cheesecake in the instant pot but I’m dying to try it – let me know if it works out!

      Reply
  15. Asigden says

    February 11, 2017 at 6:11 pm

    Just made this for a dinner party using mini muffin tin. Baked 14-15 minutes. Ended up with 24 pcs, which comes out to only 1 carb each. Very DELISH! Notes: taste your berry purée before adding sweetener as it might be sweet enough as is. Also, I had some purée left over which made an awesome sweet/tart drizzle sauce just before serving. I used half regular cream cheese and half “low fat” since the latter has fewer carbs. Worked perfectly. Thanks for this recipe!

    Reply
  16. Jill says

    January 26, 2017 at 12:00 pm

    If i want to leave out all the coconut components… what would i substitute for ½ cup desiccated unsweetened coconut?

    Crushed pecans?

    Reply
  17. Bistra says

    January 25, 2017 at 4:16 pm

    Hi, just about to make this cheese cake. I have a question: do you bake the crust beforehand? Or do you bake everything at he same time? thanks

    Reply
    • Mellissa Sevigny says

      January 26, 2017 at 8:41 am

      Bake it all at once Bistra – hope you like it!

      Reply
  18. Kristy says

    January 11, 2017 at 7:43 pm

    I just made this cheesecake without changing anything. All I did was double the recipe, and it was amazing! My boyfriend and I are currently on the Keto diet, so this recipe was perfect to satisfy sugar cravings while still following the diet. Thank you so much for the recipe! I definitely prefer this coconut crust to graham cracker crust any day!

    Reply
    • Kristy says

      January 11, 2017 at 7:45 pm

      Forgot to leave my rating!

      ★★★★★

      Reply
    • Mellissa Sevigny says

      January 12, 2017 at 7:49 am

      Thanks Kristy, glad you guys liked it!

      Reply
  19. Jo says

    January 2, 2017 at 8:59 pm

    I am new to low carbing and relish my desserts. Tried this today…..super easy and tasted so yummy. Thank you very much for this awesome recipe. The base and the consistency of the cheese when baked was just right. Will definitely recommend to anyone.

    ★★★★★

    Reply
  20. Kathleen Ruth says

    January 2, 2017 at 2:28 pm

    Perfect timing! My son’s birthday is tomorrow and we even have strawberries in the refrigerator!

    ★★★★★

    Reply
    • Mellissa Sevigny says

      January 3, 2017 at 8:30 am

      Yay! Hope it’s a hit!

      Reply
  21. Kathleen Kelly says

    December 25, 2016 at 5:55 pm

    One of my favorite desserts is cheesecake, in any shape or form. I have saved this recipe and will be trying it soon! Thank you for sharing!

    Reply
  22. Sue says

    December 6, 2016 at 8:42 pm

    This is the BEST dessert ever!!!

    Reply
  23. Wendy Grove says

    October 18, 2016 at 10:37 pm

    I use xylitol as my sweetener. It has no after taste and is one to one with sugar. When required, I powder it with my small blender. Your cheesecake was FAB!

    Reply
  24. AC says

    October 15, 2016 at 3:36 pm

    Thank you so much for this recipe! I absolutely loved the crust but my filling was kinda runny..I baked it for 28 min and then left it in the fridge overnight to chill..where did I go wrong ?

    ★★★★

    Reply
    • Mellissa Sevigny says

      October 16, 2016 at 8:08 am

      Not sure AC – if everything was exactly according to the recipe then it could be the sweetener you used, or your oven might run cooler than mine – it’s hard to know not having been there!

      Reply
  25. Jen says

    September 14, 2016 at 12:10 am

    Hi there! I tried this recipe and loved it! In fact, I loved the crust so much I was wondering if I could make cookies with the crust recipe? Is there something I would need to alter for them to come out chewy? I appreciate ur help and love your recipes! Thanks!

    ★★★★★

    Reply
    • Mellissa Sevigny says

      September 14, 2016 at 9:05 am

      I think you just have to be careful not to bake them too long. 10-12 minutes at 375 should do it! Let us know if it works!

      Reply
  26. Jenn says

    August 27, 2016 at 5:57 pm

    I’m excited to try this! Should the butter be salted or unsalted? Thanks!!

    Reply
    • Jenn says

      August 29, 2016 at 8:19 pm

      It tastes SO good!! Thank you for this recipe! I’m allergic to nuts so it’s amazing to find a low carb AND nut free delicious baked good.

      Reply
  27. Mel says

    July 30, 2016 at 4:56 pm

    These TRULY are an amazing low carb/sugar free dessert. I made mine into muffin sized cakes. The crust is sooo good. I was out of strawberries, so I used a tiny bit of sugar free strawberry syrup instead. They were still excellent but probably even better with the real berries. This is the first low carb/sugar item that I’ve made that doesn’t taste terrible. In fact it’s great. These have really helped me through week 1 of my low carb diet. Thanks!!!!

    Reply
  28. shayna says

    July 19, 2016 at 9:40 pm

    Wondering as well if these can be made in a muffin pan with liners and if so, how long do you think to bake them? Also wondering only 8 oz of cream cheese and 1 egg is right? Does not seem like enough?

    Reply
  29. Jennifer says

    July 15, 2016 at 2:20 pm

    This is THE best cheesecake recipe! It’s the perfect size, couldn’t be more simple. I’ve always been intimidated by cheesecake but this one comes out perfect every time. And I’ve added ganche instead if strawberries to change it up, delicious! Thank you for posting it!

    ★★★★★

    Reply
  30. LindainCO says

    July 13, 2016 at 5:07 pm

    I love the filling, but the crust:even better! I
    am making just the crust for cookies!

    ★★★★★

    Reply
  31. Felicia says

    July 9, 2016 at 7:18 pm

    Can I use almond flour instead of coconut as I am allergic to coconut?

    Reply
  32. Gina says

    June 25, 2016 at 11:29 pm

    Hate to admit this, but I have no spring form pans. Could this be done b in muffin pan , like with paper liners? Thank you

    Reply
    • Jennifer says

      July 15, 2016 at 2:22 pm

      I made mine in a small casserole, dish worked fine.

      Reply
  33. Angie Fisher says

    June 25, 2016 at 8:32 am

    I baked this cheesecake, and I loved the texture! I used xylitol sweetener, and I will caution anybody using it to use about half of what it calls for in the recipe. I already used less that was called for in the recipe, but it was still too sweet. I do think, however, that this cheesecake is a way too thin, as in not enough cheesecake topping. On a plate, it only just barely came up to my first knuckle on my index finger. It reminded me of the thickness of one fluffy pancake, back when I ate carbs. I will definitely be making it again, but at least doubling the filling. I also recommend heavily greasing the bottom of the springform pan, because my nonstick pan absolutely held tight! The crust was extremely crumbly, even though it was moist, but I did forget the baking powder and I had to pry the crust off the pan. Xylitol users, keep Xylitol and all crumbs away from your dogs!!!

    Reply
  34. Lika says

    June 20, 2016 at 12:37 am

    Thank you so much for this creative recipe! It looks great! I’m not a baker but am starting to try things, after my daughter was diagnosed with type 1 diabetes and I try to make her happier about food by having desert every once in a while (before, we only had desert for guests but I guess now I’m compensating :))
    Two questions: I have shredded coconut at home but I don’t know if it’s desiccated. Online I find desiccated coconut that they call “flour” – would that work better than just the grated coconut flakes I have?
    And, may I use silicone muffin forms for this?

    Thanks so much!

    Reply
    • Mellissa Sevigny says

      June 20, 2016 at 8:56 am

      Desiccated just means dried out – it looks like tiny flakes, but not flour! As long as your shredded coconut is unsweetened it will work great! Silicone muffin forms would work well, but you may need to adjust the cooking time back a bit since they’ll be smaller. Enjoy!!!

      Reply
  35. Chris shank says

    June 19, 2016 at 10:14 pm

    I doubled the recipe and it seems to have flattened considerably. Any pointers?

    Reply
  36. misty says

    June 19, 2016 at 9:28 pm

    What do you prefer to use for a sugar substitute? I guess I’m kind of scared of them. I’m from the ‘old school’ where sugar substitutes are “too good to be true”….like they must cause some sort of damage somewhere! I remember notices about saccharin causing cancer.

    So, but I’m about to go ‘low carb’ forever! and I don’t want to live without cheesecake. So, can you assuage my fears and point me in a culinary good direction with fake sugar?
    thanks!

    Reply
  37. CraftyMrsG87 says

    June 16, 2016 at 7:59 pm

    Can I be super lazy and microwave it? ;) jk! Thank you for this yummy recipe. I’m going to try to make a cheesecake ice cream with it. Crossing fingers and toes!! You have the BEST recipes, thank you!

    ★★★★★

    Reply
    • Mellissa Sevigny says

      June 17, 2016 at 3:11 pm

      IF ONLY! I would microwave it if I thought it would work ha ha! Let me know how the ice cream comes out – sounds fantastic!!!

      Reply
  38. monica7777 says

    June 8, 2016 at 6:57 pm

    OMG.never thought the day would come. My neww best friend…CAULIFLOWER, and u!
    Tk u. I over did it. Eat the whole had of cauliflower. Made beacon and gouda cheese mash puree. Used one half for crispy cauliflower buds, tasted like tator tots.and the other half for beacon and gouda puree! Will b extra careful tomorrow☺

    Reply
    • monica7777 says

      June 8, 2016 at 7:05 pm

      sorry… i realize your chating about cheesecake! But i had a wonderful day experiencing w/a veggie i would have tried. Again tks melissa

      Reply
  39. KNaq says

    May 30, 2016 at 2:52 pm

    Looks amazing! Does this go directly into the refrigerator after baking?

    ★★★★★

    Reply
  40. Jess says

    May 24, 2016 at 11:59 am

    I just realized I have all the ingredients for this on hand and I have company over tomorrow night. I’ll report back on reviews!

    Reply
    • Jess says

      June 3, 2016 at 10:10 pm

      Okay, so after a couple attempts I finally got it right! So first, the normal carb eaters were not in love with this, they are too used to sugar. However, I loved it and was quite happy to eat all the leftovers for several days! If you eat low carb, I definitely recommend this recipe!

      ★★★★★

      Reply
  41. Kelsey says

    May 18, 2016 at 8:53 pm

    Hi how big is a serving size?

    Reply
  42. Vernita says

    May 18, 2016 at 7:17 am

    Can i replace the desiccated unsweetened coconut with something else? Im already replaceing cocnut flour with almond flour. Please and thank you

    Reply
  43. Kirsten Thrush says

    May 3, 2016 at 4:13 pm

    Mellissa,
    I only have fine shredded coconut instead of dessicated coconut. Will that work for the crust?

    Reply
    • Mellissa Sevigny says

      May 3, 2016 at 6:36 pm

      Should work!

      Reply
  44. Rose says

    April 28, 2016 at 4:32 pm

    Do you have to use a springform pan?! :/ I don’t have one just yet!

    Reply
    • Mellissa Sevigny says

      April 29, 2016 at 8:20 am

      It will be very hard to get it out in one piece without one Rose, but if you aren’t worried about looks, then it will work just fine!

      Reply
      • Rose says

        April 29, 2016 at 1:10 pm

        Thanks! I just made them in little disposable type pie tins, and we just ate it right out of those- and it was SOOOOO YUMMY! THANK YOU!

        ★★★★★

        Reply
  45. Mary Frances says

    April 25, 2016 at 5:44 pm

    What is the “cooling effect”” Dan asks about Swerve in the April 13 post?

    Reply
    • Mellissa Sevigny says

      April 26, 2016 at 8:57 am

      It’s hard to describe but it does have a slight aftertaste that feels like a coolness on the tongue, almost like when you eat a peppermint but without the mint flavor. Some people are more sensitive to it than others, it doesn’t bother me at all personally!

      Reply
  46. Kathi says

    April 20, 2016 at 7:27 pm

    Melissa I’ve always loved you but this recipe has sealed our relationship forever! I made it without the crust because I don’t have your fancy coconut flour. I also put it in four ramekins instead of 3. This is my new favorite dessert I have to have it everyday. thanks and keep doing what you do

    ★★★★★

    Reply
  47. Susan D says

    April 18, 2016 at 4:30 am

    I couldn’t resist making this Thursday night, and somehow managed to wait until Friday night to eat. Soooo delicious! But my husband and I couldn’t eek out 8 servings; we barely contained ourselves to 4 :-) That coconut crust is awesome – I’m going to use it for lots of things!

    ★★★★★

    Reply
  48. Teri says

    April 17, 2016 at 4:10 pm

    I just made this and it is delicious! I used a 9″ spring form pan so the cheesecake is thin but just the right size for a small bite of goodness. Thank you for this recipe!

    Reply
  49. Monica says

    April 15, 2016 at 9:01 pm

    I make baked cheesecake regularly- best breakfast ever! This looks fab!!! What size are your mini cheesecake pans?

    Thanks!

    Reply
    • Mellissa Sevigny says

      April 16, 2016 at 5:40 pm

      They are 4-inch!

      Reply
  50. Georgeanna says

    April 15, 2016 at 11:19 am

    Making this for my daughters birthday, we are both on low carb and it came just in the nick of time !! Thank you so much

    ★★★★★

    Reply
    • Mellissa Sevigny says

      April 15, 2016 at 6:28 pm

      Hope it’s a huge hit Georgeanna!!!!

      Reply
  51. Helena says

    April 13, 2016 at 11:07 pm

    I’m with you, Melissa – no-bake cheesecakes are cheesecake MOUSSE people! Bring on the baked revival (shakes fist in air), these look delish!

    Reply
    • Mellissa Sevigny says

      April 15, 2016 at 6:27 pm

      Thanks girl, glad I’m not the only one in the baked cheesecake camp shaking my fist lol!

      Reply
  52. Kate says

    April 13, 2016 at 10:03 pm

    This looks excellent ! I will definitely make a full-size NY style thick cheesecake. The Jewish mother in me has to have what I grew up on, I’m afraid :) I love the crust idea. I’ve always done an almond flour crust, and this sounds so much better for a fruit cheesecake. I can’t wait to try it. I’ll be making this over the weekend.

    Tomorrow, I’m making LC white chocolate for white chocolate macadamia nut scones I want to make the next day. I’m jazzed !

    ★★★★★

    Reply
    • Mellissa Sevigny says

      April 15, 2016 at 6:27 pm

      Scones sound amazing! Hope that you like the cheesecake as well!!!

      Reply
  53. Dan says

    April 13, 2016 at 4:43 pm

    I love your recipes! Quick question, do you know a way to blunt or lessen the “cooling” effect that Swerve has? I used to be totally okay with it but now it’s gotten to annoy me lol.

    Reply
    • Mellissa Sevigny says

      April 15, 2016 at 6:26 pm

      I know what you mean! Some people use part Swerve and part other sweeteners to lessen the effect, but I don’t have a ratio and haven’t experimented with it myself yet!

      Reply
    • Sara J says

      May 15, 2016 at 9:05 pm

      I use erythritol in all baking recipes, about 1/2 what is called for, and then add pure liquid Stevia and liquid Splenda, some drops of each to taste. This has worked out uniformly well, and that trio takes away the aftertaste of each. I serve desserts to guests and to a person they always say they can’t tell it’s not sugar!

      Reply
  54. The M'Academia Nut says

    April 13, 2016 at 4:29 pm

    Aaagh, your food is always the prettiest!! And the OVEN? Fine, fine, if you insist. I could never deny being the laziest ever. ;D

    Reply
    • Mellissa Sevigny says

      April 15, 2016 at 6:25 pm

      I promise it will be worth it! :)

      Reply
      • ANDREA says

        August 10, 2016 at 3:28 pm

        HEY MELLISSA!!! ANY SUGGESTIONS ON A SUBSITUTE FOR COCONUT FLOUR?? MY BETTER HALF HAS AN ALLERGY TO COCONUT!!! :/

        ★★★★★

        Reply
        • Luna says

          September 2, 2016 at 10:22 pm

          I used almond flour and it was amazing!

          Reply
        • Kelly says

          September 5, 2016 at 10:15 am

          I used almond flour and it was delicious.

          Reply
          • JennJ says

            January 14, 2017 at 3:35 pm

            I can’t wait to try this! Love your recipes and ideas! :))

        • Linda says

          March 10, 2017 at 9:08 pm

          I used finely ground pecans. It was wonderful.

          ★★★★★

          Reply
    • Susi says

      March 5, 2017 at 4:58 pm

      Why is it not 25 carbs / serving? When I add up all the carbs in each ingredient and divide by 8, I get 25 carbs/serving. I want to be wrong!!

      Reply
      • Ann Carter says

        March 11, 2017 at 1:33 pm

        I think you need to do ‘net carbs’ for one thing. Also, I think it depends on your ingredients. When I do mine, I end up with 51g total carbs. The brand you use makes a difference. Then, you would have to deduct your total fiber from the total carbs to get your net carbs then divide by 8 servings. My recipe comes out to 4g NC which is still workable for me! If any of your ingredients have sugar alcohols, that would be deducted as well.

        ★★★★

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

My book Keto for Life is on sale now!!!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Welcome to IBIH!

My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →

Load up on new recipes, exclusive goodies + more

Subscribe to our newsletter to get the goods. We don't do spam.

Footer

Privacy Policy
Cookie Policy
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

© 2019 · I Breathe I'm Hungry