Keto Cheesecake – This low carb cheesecake is a rich, creamy, and satisfying dessert that’s surprisingly low in carbs and perfect for any occasion.
Why You’ll Love This Keto Cheesecake
Let’s be honest: cheesecake is the ultimate creamy indulgence. But when you’re on a keto diet, traditional cheesecake—laden with sugar and a high-carb graham cracker crust—can be off-limits. This Keto Cheesecake, however, keeps the decadence while ditching the sugar, allowing you to enjoy dessert without the guilt. Plus, it’s made with wholesome, real ingredients like almond flour, cream cheese, and erythritol, a keto-friendly sweetener.
Ingredients You’ll Need
Before we get to the nitty-gritty, let’s cover the essential ingredients for your Keto Cheesecake:
- Crust:
- Almond Flour: A low-carb, gluten-free alternative to graham cracker crumbs.
- Unsalted Butter: Adds moisture and rich flavor to the crust.
- Granulated Erythritol: A sugar-free sweetener that doesn’t spike blood sugar.
- Pinch of Salt: Balances the flavors in the crust.
- Filling:
- Full-Fat Cream Cheese: For that creamy, rich texture.
- Powdered Erythritol: The powdered form blends smoothly into the cheesecake batter.
- Eggs: Help set the cheesecake and give it structure.
- Vanilla Extract: Adds depth of flavor.
- Sour Cream: Balances the sweetness and enhances the creamy texture.
- Lemon Juice: Optional, but it adds a subtle brightness that cuts through the richness.
Tips and Tricks for a Perfect Keto Cheesecake
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature to ensure a smooth, lump-free batter.
- Don’t Overmix: Mixing too aggressively incorporates air, causing the cheesecake to crack as it bakes.
- Use a Water Bath: This technique creates steam, keeping the cheesecake moist and preventing it from cracking.
- Chill Overnight: For the best texture and flavor, let the cheesecake chill thoroughly. Patience is key!
Keto Cheesecake Variations
- Berry Toppings: Top your cheesecake with fresh or sugar-free stewed berries for a pop of color and added flavor.
- Chocolate Swirl: Mix in a swirl of sugar-free chocolate ganache for a decadent twist.
- Nutty Delight: Add chopped pecans or walnuts to the crust for extra crunch.
- Pumpkin Spice: For a fall-inspired version, add pumpkin puree and a blend of warm spices to the filling.
How to Serve Keto Cheesecake
- Plain: Classic and delicious on its own.
- With Whipped Cream: A dollop of sugar-free whipped cream takes it to the next level.
- Berry Sauce: Make a quick berry sauce with your favorite keto-friendly berries and a touch of sweetener.
- Chocolate Drizzle: Melt some sugar-free chocolate and drizzle it over the top for a show-stopping presentation.
How to Store Keto Cheesecake
- Refrigerator: Store your cheesecake in an airtight container in the fridge for up to 5 days.
- Freezer: You can also freeze individual slices. Wrap each slice in plastic wrap and place in a freezer-safe bag. Thaw in the fridge overnight before serving.
Recipe FAQs
Q: Can I use coconut flour instead of almond flour for the crust?A: Coconut flour is much more absorbent and will yield a different texture. If you must use it, reduce the amount by half and adjust for moisture as needed.
Q: What’s the best sweetener for Keto Cheesecake?A: Erythritol, allulose, or monk fruit are great options. Avoid using liquid sweeteners as they may affect the texture of the cheesecake.
Q: Why did my cheesecake crack?A: Cracks can occur due to overmixing, baking at too high of a temperature, or not using a water bath. Follow the tips above to prevent cracking.
Q: How many carbs are in a slice of Keto Cheesecake?A: This depends on the ingredients and size of your slices, but generally, a slice of keto cheesecake contains about 4-6 grams of net carbs.
Keto Cheesecake (LOW CARB)
Keto Cheesecake - This low carb cheesecake is a rich, creamy, and satisfying dessert that’s surprisingly low in carbs and perfect for any occasion.
Ingredients
For the crust:
- 5/8 cup melted butter
- 2 1/2 cups of your favorite keto cookie crumbs (peanut butter or almond cookies for an extra nutty kick)
For the cheesecake filling:
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 2 cups cream cheese, softened to room temperature
- 1 1/4 cups sour cream, also at room temperature
- 3/4 cup erythritol (or your favorite keto-friendly sweetener)
Instructions
- Prep Your Pan: First things first, preheat your oven to 160°C/325°F. Line a 9-inch springform pan with parchment paper or tin foil and set it aside.
- Make the Crust: In a high-speed blender, blitz your keto cookies until you have fine crumbs. Measure out 2 1/2 cups and mix them with melted butter until everything comes together. Press the mixture into the prepared pan, spreading it evenly up the sides with the back of a spoon. Pop it in the fridge to set while you work on the filling.
- Blend the Filling: In your blender or food processor, combine the cream cheese, sour cream, and erythritol.
- Blend until smooth. Add in the eggs one at a time, followed by the vanilla extract, and give it one final whirl until everything’s perfectly silky.
- Bake to Perfection: Pour the luscious filling over your chilled crust. Bake for 50-55 minutes, or until the center is almost set (it should still have a slight jiggle).
- Cool and Chill: Turn off the oven, crack the door open slightly, and let your cheesecake cool completely in the oven—this helps avoid cracks! Once it’s cool, refrigerate for at least four hours (overnight is even better) to let it firm up beautifully.
Nutrition Information
Yield
12Serving Size
1 gramsAmount Per Serving Calories 200Total Fat 20gCarbohydrates 6gFiber 0gSugar 9gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Keto Cheesecake is proof that being on a low-carb diet doesn’t mean sacrificing your favorite desserts. With its creamy, velvety texture and endless flavor possibilities, it’s a showstopper that will impress even your non-keto friends. Give it a try, and let me know your favorite variations in the comments below!
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