Who doesn’t love red velvet during the holidays? Out of all the cookies, cakes, and treats during the Christmas season, red velvet is probably my number one pick. This year, I wanted to find a way to incorporate that red velvet flavor into a sugar free and low carb treat so that we could enjoy and stay on plan.
This cheesecake recipe is so delicious, that no one would believe that it’s low carb and sugar free! It has a rich flavor and beautiful red color that rivals even the most sugar-laden recipe!
I love how pretty the layers are on this cheesecake! Scroll to the bottom for the recipe so you can make this delicious cheesecake for your next holiday gathering!
- 3 blocks full fat cream cheese
- 1 package sugar free pecan shortbread cookies (I use Murray’s)
1 8 oz. container Oikos Triple Zero Vanilla yogurt
1 tsp vanilla extract
- 1/2 stick (4 oz.) grass fed butter.
- 4 eggs
- 1 cup Stevia
- 1 tsp plus 2 tbsp unsweetened cocoa powder
- 2 tbsp red food coloring
- 1 packet or 1 tsp stevia or other granulated sugar substitute
Directions (for the crust)
- Preheat oven to 350 degrees.
- Crush cookies in food processor until no large cookie pieces are left.
- Add the softened butter, 1 tsp cocoa powder, and packet of stevia to the cookie crumbs and mix well.
- Press into the bottom of a greased spring-form pan.
- Bake for 8 to 10 minutes. Just until slightly browned.
Directions (for the cheesecake)
- Cream the cream cheese with a mixer until well mixed.
- Add in the yogurt and vanilla and mix until well incorporated.
- Add in the stevia and mix well.
- Now, add in the eggs one at a time, mixing well after each one is added.
- Take about a cup and a half of batter and put in a separate mixing bowl. Add 2 tbsp cocoa powder and 2 tbsp or red food coloring and mix well.
- Reduce oven temp to 325 degrees.
- Pour the red velvet batter into spring form pan on top of slightly browned crust, reserving about 3 tbsp to drizzle on top. Then, pour the plain batter on top of the red velvet layer. Drizzle the red velvet batter reserved on top and swirl.
- Bake for 45 minutes or until sides are puffed but center is slightly jiggly.
- For a more even bake, use the water bath technique. Watch video tutorial HERE.
- After removing from oven, allow to cool to room temperature, then refrigerate.
- Serve with sugar free whipped cream if desired.