Keto Cheesecake Recipe

Mak Erot

3 min read

·

Apr 10, 2025

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Keto Cheesecake Recipe: A Creamy, Guilt-Free Indulgence

Are you craving cheesecake but following a ketogenic diet? Don't worry, you don't have to sacrifice your sweet tooth! This keto cheesecake recipe delivers all the creamy, dreamy goodness of a classic cheesecake without the guilt. It's low-carb, high-fat, and utterly delicious. Get ready to impress yourself and your friends with this decadent dessert.

Ingredients for the Keto Cheesecake Crust:

• 1 ½ cups almond flour
• ¼ cup erythritol or your preferred keto-friendly sweetener
• 6 tablespoons unsalted butter, melted
• ¼ teaspoon salt

Ingredients for the Keto Cheesecake Filling:

• 3 (8 ounce) packages cream cheese, softened to room temperature (this is crucial for a smooth texture!)
• 1 cup heavy cream
• ½ cup erythritol or your preferred keto-friendly sweetener (adjust to your sweetness preference)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

Making the Keto Cheesecake Crust:

1. Preheat your oven to 350°F (175°C). This ensures your crust bakes evenly.
2. Combine dry ingredients: In a medium bowl, whisk together the almond flour, erythritol, and salt.
3. Add melted butter: Pour in the melted butter and mix until a crumbly dough forms. Don't overmix!
4. Press into a pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure the crust is evenly distributed.
5. Blind bake (optional but recommended): For a crispier crust, blind bake for 10-12 minutes. This involves lining the crust with parchment paper and filling it with pie weights or dried beans. This prevents the crust from becoming soggy.

Making the Keto Cheesecake Filling:

1. Beat cream cheese until smooth: In a large bowl, beat the softened cream cheese until completely smooth and creamy. A stand mixer works best for this step, but a hand mixer will do the job.
2. Add sweetener and vanilla: Gradually add the erythritol and vanilla extract, beating until well combined.
3. Incorporate eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
4. Fold in heavy cream: Gently fold in the heavy cream until just combined. Again, avoid overmixing to prevent air bubbles.
5. Pour filling over crust: Pour the cheesecake filling over the prepared crust.
6. Bake: Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
7. Cool and chill: Let the cheesecake cool completely in the oven with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

Tips for Keto Cheesecake Success:

• Room temperature cream cheese is key: This ensures a smooth and creamy filling.
• Don't overmix the batter: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
• Use a springform pan: This makes it easy to remove the cheesecake from the pan once it's set.
• Let it chill completely: Patience is crucial for a perfectly set cheesecake.

Delicious Variations:

• Add berries: Top with sugar-free berries for a beautiful and refreshing twist.
• Chocolate swirl: Add a swirl of melted sugar-free chocolate for an extra decadent treat.
• Lemon zest: Incorporate some lemon zest into the filling for a bright and zesty flavor.

This keto cheesecake recipe is a delicious and satisfying dessert that won't derail your ketogenic journey. Enjoy! Remember to always check your specific sweetener for carbohydrate counts to ensure it fits your daily macros. Happy baking!