Simple Keto Cheesecake (Only 9 Ingredients!)
ChefKetogenic.comDifficultyBeginnerCheesecake is like the quintessential ketogenic diet dessert! Since it is naturally so high in fat and by simply replacing the traditional sugar for a zero-carb alternative, it is also low in carbs! This recipe requires less than 10 ingredients and is the perfect sweetness level to curb those sugar cravings.
Servings 16
Serving size 1 slice
Net Carbs
- Amount Per Serving
- Calories 341
- % Daily Value *
- Total Fat 33g43%
- Protein 6g
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350F° and grease a circular pan (we used a 9-inch pan).
Combine the almond flour and erythritol in a bowl.
Mix the melted butter and vanilla extract into the crust mixture until a crumbly dough forms.
Press the keto cheesecake almond flour crust dough into the pan.
Bake the crust for 8-10 minutes or until lightly golden brown.
While allowing the crust to cool, mix the cream cheese, lemon juice, and vanilla extract in a bowl.
Slowly pour the powdered erythritol into the mixture and combine. Make sure to do this step slowly so that erythritol doesn't get everywhere!
Note: if you don't have powdered erythritol, you can place granular erythritol into a blender and blend until it forms a powdered texture.
Add the eggs 1 egg at a time, blending well before adding the next egg in.
Pour the keto cheesecake filling into the cooled crust and smooth.
Bake keto cheesecake for 45-50 minutes or until the center is slightly jiggly to the touch.
Note: if you experience any kind of cracking or want to prevent cracking, you can bake ina water bath to distribute the heat and prevent cracking.
Allow the cheesecake to cool and refrigerate for 3-5 hours or until set.
Serve your delicious keto cheesecake with your favorite low-carb toppings like berries, sugar-free chocolate chips, whipped cream, or enjoy it all by itself!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350F° and grease a circular pan (we used a 9-inch pan).
Combine the almond flour and erythritol in a bowl.
Mix the melted butter and vanilla extract into the crust mixture until a crumbly dough forms.
Press the keto cheesecake almond flour crust dough into the pan.
Bake the crust for 8-10 minutes or until lightly golden brown.
While allowing the crust to cool, mix the cream cheese, lemon juice, and vanilla extract in a bowl.
Slowly pour the powdered erythritol into the mixture and combine. Make sure to do this step slowly so that erythritol doesn't get everywhere!
Note: if you don't have powdered erythritol, you can place granular erythritol into a blender and blend until it forms a powdered texture.
Add the eggs 1 egg at a time, blending well before adding the next egg in.
Pour the keto cheesecake filling into the cooled crust and smooth.
Bake keto cheesecake for 45-50 minutes or until the center is slightly jiggly to the touch.
Note: if you experience any kind of cracking or want to prevent cracking, you can bake ina water bath to distribute the heat and prevent cracking.
Allow the cheesecake to cool and refrigerate for 3-5 hours or until set.
Serve your delicious keto cheesecake with your favorite low-carb toppings like berries, sugar-free chocolate chips, whipped cream, or enjoy it all by itself!
Notes
