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 rich, indulgent dessert that fits seamlessly into a ketogenic or low-carb lifestyle. With a crisp almond flour crust and a creamy filling, this dessert delivers the flavor and texture of a classic cheesecake without the carbs. It’s ideal for holidays, celebrations, or just when you’re craving something sweet and satisfying.

Why You’ll Love This Recipe

  • Rich and Velvety: Delivers the same creamy texture as traditional cheesecake.
  • Keto and Paleo-Friendly: Made with grain-free and low-carb ingredients.
  • Beginner-Friendly: Straightforward steps ensure success, even for novice bakers.
  • Customizable: Add your favorite keto-friendly toppings or flavor variations.

Tips for Success

  • Room Temperature Ingredients: Bring cream cheese, sour cream, and eggs to room temperature for a smooth batter.
  • Pre-Bake the Crust: This helps prevent sogginess.
  • Water Bath: Place a pan of hot water in the oven below the cheesecake to prevent cracking and ensure even baking.
  • Chill Time: Allow at least 6 hours of chilling for the cheesecake to set fully.

Serving Suggestions

Serve with fresh berries, a drizzle of sugar-free caramel, or a dollop of whipped cream for a decadent touch.

Storage Instructions

Refrigerate in an airtight container for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 1 month. Thaw in the refrigerator before serving.

VIDEO

Watch a step-by-step guide to creating a keto cheesecake with a perfect crust and filling.

Frequently Asked Questions (FAQs)

  1. Can I use another nut flour for the crust?
    Yes, finely ground pecan or walnut flour works well as a substitute.
  2. Can I make this dairy-free?
    Use a dairy-free cream cheese alternative and replace sour cream with coconut cream.
  3. What sweeteners are best for keto baking?
    Powdered erythritol, allulose, or monk fruit sweetener are excellent options.
  4. How do I prevent cracking in the cheesecake?
    Avoid overmixing, use a water bath, and let the cheesecake cool gradually.

Ingredients

For the Crust:

  • 1 cup (100g) almond flour
  • 1/2 cup (50g) finely chopped pecans or walnuts
  • 2 tbsp (15g) coconut flour
  • 1/4 cup (50g) powdered erythritol
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup (56g) melted butter

For the Filling:

  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (200g) powdered erythritol
  • 1 cup (240g) full-fat sour cream
  • 1 tsp vanilla extract
  • 3 large eggs

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.
    • In a mixing bowl, combine almond flour, chopped nuts, coconut flour, powdered sweetener, cinnamon, and salt. Stir in the melted butter until fully combined.
    • Press the mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake for 10-12 minutes, until lightly golden. Let cool completely.
  2. Make the Filling:
    • Beat the softened cream cheese in a large bowl until smooth. Add the powdered erythritol and mix until fully incorporated.
    • Blend in sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent air bubbles.
  3. Assemble and Bake:
    • Pour the filling over the cooled crust, smoothing the top with a spatula.
    • Optional: Place a pan of hot water on the lower oven rack to create steam.
    • Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
  4. Cool and Chill:
    • Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
    • Remove and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to fully set.
  5. Serve:
    • Run a knife around the edges of the springform pan before releasing. Slice and enjoy!

Nutritional Information (Per Serving – Serves 12)

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