Simplest Keto Cheesecake From 8 Low Carb Ingredients

A keto cheesecake is among the most ketogenic and delicious desserts that every keto dieter is going to love. It’s soft, full of aroma, creamy and cheesy! Moreover, it’s extremely simple to bake a keto cheesecake from familiar and easy-to-find ingredients that you could find around your kitchen. 

For the details of this recipe, scroll down to find out what you need to do. 

1. What Is The Difference Between A Keto Cheesecake And A Regular One?  

 keto cheesecake recipeSource: Jennifer Banz

A cheesecake is the combination of the crust and the filling. Normally, the crust is made of multipurpose flour which contains a lot of calories and carbs. Moreover, the essential ingredient in baking is obviously sugar, the little sweet unhealthy guilty pleasure. Apart from these two ingredients, the rest are kind of keto-friendly. 

So there are two major adjustments we need to make: the crust and the sugar. For keto cheesecake crust, the best choice is to use almond flour. Otherwise, if you and your family members are allergic to nuts, you might as well skip the crust and your keto cheese will taste just as good. For the sugar, the substitute is powdered sweetener that contains zero calories and carbs. Then, we are ready to go. Another reminder is to make a keto cheesecake, all ingredients must be at room temperature. So you should get them out from the fridge 2 to 4 hours beforehand. 

2. Ingredients (8 – 10 people): 

keto cheesecake recipes Source: Delish

Keto cheesecake crust:

  • 1 ½ cups almond flour 
  • ¼ cup powdered sugar substitute
  • 1 teaspoon cinnamon
  • 6 tablespoons melted unsalted butter

Keto cheesecake filling:

  • 5 eggs 
  • 230 grams cream cheese
  • 230 grams sour cream
  • 2 cups cup powdered sugar substitute
  • 1 tablespoon vanilla extract

#3. Instructions: 

keto cheesecake crustSource: Gimme Delicious

  • Preheat the oven over 175C. 
  • To make the crust, combine all the ingredients in a bowl then add butter. Pour the mixture into a pan or a tray. Use a cup to press it flat. Then, keep in the fridge for 20 minutes. 
  • Use a hand mixer to beat the cream cheese. Add sugar occasionally so the cheese is soaked evenly. 
  • Add one egg at a time and mix until incorporated. 
  • Lastly, add sour cream and vanilla extract. Continue mixing until it gets the corporation you want your cheesecake to be.
  • Bake in the oven for 50 minutes. Check with a knife to see if it’s well-cooked. 
  • Turn the oven off and leave the door open. Let it sit for 30 minutes then take it out.
  • At room temperature, let it cool down for another 1 hour.
  • Refrigerate for 8 hours. 
  • Cut into slices and decorate with strawberries (or other nuts and lemon juice, fruits as your own preference).

We hope you will enjoy this keto cheesecake recipe. For more baking tips and dessert recipes, click right here

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