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Cheesecake with strawberries and blueberries on a plate

Classic Sour Cream Low Carb Cheesecake

Craving a slice of cheesecake heaven? This cheesecake with 8g carbs, 9g protein, 4g fat and 159 calories a slice satisfies your sweet tooth and won't sabotage your blood sugar goals! Enjoy!!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 4 hours 30 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 159 kcal

Equipment

  • Aluminum foil
  • Parchment paper or cooking spray
  • 9 inch springform pan Cupcake pan or 9x13 cake pan may be used. Remember to use cupcake liners or extra parchment paper.
  • Stand mixer or handheld mixer and large bowl
  • Small microwavable bowl to make crust

Ingredients
 
 

  • 3/4 cup graham cracker crumbs
  • 1/2 cup almond flour
  • 1/2 cup protein powder Plain, cookie dough, or vanilla flavored
  • 4 tbsp salted butter, melted
  • 3 8-ounce packages Neufchatel or low fat cream cheese, softened 24 ounces total
  • 1 14-ounce can sweetened condensed milk
  • 12 tbsp egg whites Carton is fine to use if you don't want to waste 12 yolks! Use 4 eggs if you want to create a higher fat version.
  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup lite sour cream
  • 1 tbsp vanilla extract

Instructions
 

  • Pre-heat oven to 350.
  • Prepare the spring form pan: Line the bottom of a 9 inch spring form pan with parchment paper or spray with cooking spray. Then, from the outside, wrap aluminum foil around the bottom of the pan to prevent leaks.
  • Melt butter in microwave safe bowl.
    4 tbsp salted butter, melted
  • Combine melted butter with graham cracker crumbs, almond flour and protein powder and stir with a fork until it forms large crumbles. Add more melted butter if needed
    3/4 cup graham cracker crumbs, 1/2 cup almond flour, 1/2 cup protein powder
  • Press cookie mixture into the bottom of the springform pan and up the sides as far as possible. The mixture should not completely cover the sides.
  • In the mixer, beat the cream cheese until it is fluffy.
    3 8-ounce packages Neufchatel or low fat cream cheese, softened
  • Gradually beat in the sweetened condensed milk until mixture is smooth.
    1 14-ounce can sweetened condensed milk
  • Add eggs, then sourcream, Greek yogurt, and vanilla. mix until the batter is smooth.
    12 tbsp egg whites, 1/2 cup non-fat Greek yogurt, 1/2 cup lite sour cream, 1 tbsp vanilla extract
  • Pour into prepared pan.
  • Bake for 55 minutes until edges are lightly browned and center is set but slightly soft.
  • Cool and chill completely before serving. We leave it out of the oven to cool for an hour and then chill it overnight covered with plastic wrap.
  • Garnish as desired, but we love it plain!

Notes

  • Any low fat ingredients can be replaced with full fat versions to make this cake more keto friendly.
  • To reduce carbs even further, only use half of the measurements for the crust and cover only the bottom of the pan. As written, the recipe makes a nice thin crust that resembles a cookie, but it also works just as well in a thinner layer.
  • For best results, chill overnight. It only gets better!

Nutrition

Calories: 159kcalCarbohydrates: 8gProtein: 9gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 108mgPotassium: 83mgFiber: 1gSugar: 2gVitamin A: 162IUVitamin C: 0.1mgCalcium: 65mgIron: 1mg
Keyword Cheesecake, Cream Cheese, Creamy, Greek yogurt, Sour Cream
Tried this recipe?Let us know how it was!