Keto Cheesecake
Cheesecake has always been a dessert favorite, loved for its creamy texture and rich taste. But when you're on a keto diet, traditional cheesecake becomes a no-go due to its high carb content. Enter the Keto Cheesecake: a perfect blend of indulgence and dietary mindfulness. This recipe takes the classic cheesecake and gives it a keto twist, using almond flour for the crust and erythritol as a sweetener. The result? A dessert that lets you have your cake and eat it too, without straying from your keto goals. Whether you're a seasoned keto dieter or just starting out, this cheesecake is sure to become a staple in your dessert repertoire.
8 serving (s)
20 mins
4 hours 20 mins
410 kcal
Yields:
Prep Time:
Cal/Serv:
Total Time:
Approximate Nutritional Info: 38g fat, 5g net carbs, 8g protein
Ingredients
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2 cups almond flour (approx. 224g or 8 oz.) for crust
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1/2 cup melted butter (approx. 115g or 4 oz.) for crust
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3 cups cream cheese (approx. 675g or 24 oz.)
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1 cup erythritol (approx. 200g or 7 oz.)
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1 tsp vanilla extract (approx. 5g or 0.2 oz.)
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3 large eggs (approx. 150g or 5.3 oz. in total)
Directions
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Mix almond flour and butter, press into a springform pan. Bake at 350°F (175°C) for 10 minutes.
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Beat cream cheese, erythritol, and vanilla until smooth. Add eggs one at a time.
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Pour mixture over crust. Bake at 350°F for 45 minutes.
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Chill for at least 4 hours before serving.
Notes
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Consistency is Key: For a smooth cheesecake, ensure your cream cheese is at room temperature before mixing.
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Avoid Cracks: To prevent cracks, avoid overmixing the batter. Just mix until ingredients are combined.
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Water Bath Technique: For an even bake, consider using a water bath. This involves placing your springform pan in a larger pan filled with hot water.
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Chill Time: The longer you let the cheesecake set in the fridge, the better it tastes. Overnight is ideal for best flavor melding.
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Sweetener Swap: Erythritol can be replaced with other keto-friendly sweeteners like stevia or monk fruit. Adjust to taste.
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Crust Variations: While almond flour is a keto favorite, you can also experiment with coconut flour or a mix of nuts for a different crust texture.
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Toppings Galore: Top with fresh berries, almonds, keto-friendly chocolate, or whipped cream for added flair.
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Storage: This cheesecake stores well in the fridge for up to a week. For longer storage, consider freezing individual slices.
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Keto Monitoring: Always keep track of your macros. Even keto-friendly desserts should be consumed in moderation.
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Enjoy the Process: Baking is as much about the journey as the end result. Embrace the learning curve, and remember: every slice of cheesecake is a slice of love!
