Contents
Table of Contents
- Introduction
- Why You’ll Love This Recipe
- Tips for Success
- Serving Suggestions
- Storage Instructions
- VIDEO
- Frequently Asked Questions (FAQs)
- Ingredients
- Step-by-Step Instructions
- Nutritional Information
Introduction
This Keto Cheesecake is a luxurious, creamy dessert that perfectly fits into a low-carb or ketogenic lifestyle. With a buttery almond flour crust and a silky, rich filling, it’s the ideal dessert for any occasion—be it holidays, family gatherings, or a simple indulgence after dinner.
Why You’ll Love This Recipe
- Rich and Velvety: A decadent, creamy filling paired with a nutty crust.
- Keto-Friendly: Made with low-carb sweeteners and almond flour for a guilt-free treat.
- Beginner-Friendly: Simple instructions ensure a perfect result every time.
- Customizable: Add your favorite toppings like sugar-free fruit compotes or whipped cream.
Tips for Success
- Room Temperature Ingredients: This ensures a smooth, lump-free filling.
- Avoid Overmixing: Mixing just until combined will prevent cracks.
- Water Bath: Keeps the cheesecake moist and prevents cracking.
- Chilling is Key: Allow the cheesecake to chill for at least 6 hours to set properly.
Serving Suggestions
Top with sugar-free berry compote, freshly whipped cream, or a drizzle of melted sugar-free chocolate for extra indulgence.
Storage Instructions
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices by wrapping tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator before serving.
VIDEO
Watch how to make this rich, creamy -Burnt Basque’ cheesecake with ease.
Frequently Asked Questions (FAQs)
- Can I make this dairy-free?
Yes, substitute cream cheese with a plant-based cream cheese and use coconut yogurt or cream. - What are the best keto sweeteners?
Powdered erythritol, monk fruit, or allulose are ideal for cheesecake recipes. - Can I replace almond flour?
Yes, pecan or walnut flour works well as an alternative for the crust. - How do I prevent cracks in the cheesecake?
Use a water bath, don’t overmix the batter, and cool the cheesecake gradually.
Ingredients
For the Crust:
- 2 cups (200g) almond flour
- 1/4 cup (50g) powdered erythritol or your 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 vanilla extract
- 1 tbsp lemon juice (optional)
- 3 large eggs, at room temperature
Step-by-Step Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Combine almond flour, powdered sweetener, melted butter, and salt in a mixing bowl.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then remove and let cool while preparing the filling.
- Make the Filling:
- Beat the softened cream cheese in a large bowl until smooth and creamy.
- Add Greek yogurt or sour cream, powdered sweetener, vanilla extract, and lemon juice (if using). Mix until fully incorporated.
- Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
- 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 rack below the cheesecake to create steam.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill:
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Refrigerate for at least 6 hours, or overnight, for the best flavor and texture.
- Serve:
- Run a knife around the edges of the pan before releasing the springform.
- Slice and serve with your favorite keto-friendly toppings.
Nutritional Information (Per Serving – Serves 12)
- Calories: 310
- Fat: 28g
- Protein: 7g
- Net Carbs: 4g
