Contents

  1. Introduction
  2. Why You’ll Love This Recipe
  3. Tips for Success
  4. Serving Suggestions
  5. Storage Instructions
  6. VIDEO
  7. Frequently Asked Questions (FAQs)
  8. Ingredients
  9. Step-by-Step Instructions
  10. Nutritional Information

Introduction

This Keto Cheesecake is a creamy and indulgent dessert that fits seamlessly into a low-carb or ketogenic lifestyle. With a buttery almond flour crust and a rich, velvety filling, you won’t believe it’s low-carb. It’s perfect for celebrations, family dinners, or anytime you’re craving something sweet without breaking your diet.

Why You’ll Love This Recipe

  • Rich and Creamy: Smooth, velvety texture that rivals traditional cheesecake.
  • Simple Ingredients: Made with keto pantry staples.
  • Customizable: Add toppings like fresh berries or sugar-free chocolate for extra flair.
  • Make-Ahead Friendly: Best served chilled, making it great for prep ahead of time.

Tips for Success

  • Bring all ingredients to room temperature for a smooth filling.
  • Avoid overmixing the batter to prevent air bubbles and cracks.
  • Use a water bath or place a pan of water on the oven rack below the cheesecake to keep it moist while baking.
  • Allow ample chilling time (at least 6 hours) for the best flavor and texture.

Serving Suggestions

Top with fresh berries, a drizzle of sugar-free chocolate syrup, or a dollop of whipped cream. For a festive touch, sprinkle with keto-friendly crushed nuts or shredded coconut.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month.

VIDEO

This video provides step-by-step guidance for creating the perfect keto cheesecake.

Frequently Asked Questions (FAQs)

  1. Can I make this dairy-free?
    Yes! Use a plant-based cream cheese and coconut yogurt or coconut cream.
  2. What’s the best sweetener for keto baking?
    Powdered erythritol, monk fruit, or allulose works best for a smooth texture and balanced sweetness.
  3. Can I replace almond flour in the crust?
    Yes! Try using pecan flour or ground walnuts for a similar nutty texture.
  4. How do I prevent cracks in the cheesecake?
    Use a water bath, don’t overmix the batter, and let the cheesecake cool gradually in the oven after baking.

Ingredients

For the Crust:

  • 2 cups (200g) almond flour
  • 1/4 cup (50g) powdered erythritol or preferred keto sweetener
  • 6 tbsp (85g) melted butter or coconut oil
  • 1/4 tsp salt

For the Filling:

  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (240g) full-fat Greek yogurt or sour cream
  • 3/4 cup (150g) powdered erythritol or preferred keto sweetener
  • 1 1/2 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice (optional)
  • 3 large eggs, at room temperature

Step-by-Step Instructions

  1. Prepare the Crust:
    • Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
    • Mix almond flour, powdered sweetener, melted butter, and salt in a medium bowl until combined.
    • Press the mixture firmly into the bottom of the prepared pan.
    • Bake for 10 minutes, then remove and let cool while preparing the filling.
  2. Make the Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Add the yogurt or sour cream, powdered sweetener, vanilla extract, and lemon juice (if using). Mix until fully combined.
    • Add the eggs one at a time, beating on low speed until just incorporated. Do not overmix.
  3. Assemble and Bake:
    • Pour the filling over the cooled crust, smoothing the top with a spatula.
    • Optional: Place a baking dish filled with hot water on the oven rack below the cheesecake to create steam.
    • Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
  4. Cool and Chill:
    • Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracks.
    • Refrigerate the cheesecake for at least 6 hours, or overnight, for the best texture and flavor.
  5. Serve:
    • Run a knife around the edge of the pan before releasing the springform. Slice and serve with your favorite keto toppings.

Nutritional Information (Per Serving – Serves 12)

  • Calories: 320
  • Fat: 28g
  • Protein: 6g
  • Net Carbs: 4g
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