Low Carb Cheesecake Recipe – Sugar-Free Keto Cheesecake

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Low Carb Cheesecake Recipe – Sugar-Free Keto Cheesecake

  • Author: Bela
  • Prep Time: 10 Minutes
  • Cook Time: 1 Hours
  • Total Time: 1 Hours 10 Minutes
  • Yield: 16 1x

Description

This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed “This is the best cheesecake I have ever had!”

There really isn’t much difference between a “normal” cheesecake and this Keto cheesecake. The only thing we need to replace is the sweetener to make it sugar free, and the crust to make it gluten free. Mission accomplished!

Adapted From : https://jenniferbanz.com/the-best-keto-cheesecake


Scale

Ingredients

Almond Flour Cheesecake Crust

  1. 1 tsp Vanilla extract
  2. 2 cups Blanched almond flour
  3. 3 tbsp Erythritol (granular or powdered works fine)
  4. 1/3 cup Butter (measured solid, then melted)

Keto Cheesecake Filling

  1. 1 tsp Vanilla extract
  2. 1 tbsp Lemon juice
  3. 32 oz Cream cheese (softened)
  4. 1 1/4 cup Powdered erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)
  5. 3 large Egg

Instructions

  • Number One, Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).
  • Number Two, To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  • Number Three, Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
  • Number Four, Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
  • Number Five, Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
  • Number Six, Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
  • Number Seven, Serve with fresh raspberry sauce if desired.*

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