Keto cheesecake
Indulge in our irresistible Keto cheesecake, where every bite is a celebration of creamy perfection and low-carb bliss. Picture a luscious, velvety filling atop a golden almond flour crust, crafted to satisfy without the guilt. Enhanced with hints of vanilla and crowned with fresh berries and whipped cream, it’s a symphony of flavors that redefine dessert on your ketogenic journey.
Here’s a detailed recipe for a delicious Keto cheesecake:
Keto Cheesecake
Ingredients:
For the crust:
- 1.5 cups almond flour
- 1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
- 1/3 cup melted butter
For the filling:
- 24 oz (680g) cream cheese, softened
- 3/4 cup powdered erythritol
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the topping (optional):
- Fresh berries (such as raspberries or strawberries)
- Whipped cream (made with heavy cream and sweetener)
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with butter or coconut oil.
- Make the crust:
- In a medium bowl, combine almond flour and powdered erythritol.
- Stir in melted butter until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
- Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
- Make the filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered erythritol and beat until well combined.
- Add eggs, one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until the filling is smooth and creamy.
- Assemble the cheesecake:
- Pour the filling over the cooled crust in the springform pan.
- Smooth the top with a spatula to ensure an even layer.
- Bake the cheesecake:
- Place the cheesecake in the oven and bake at 325°F (160°C) for 45-50 minutes, or until the center is almost set and only slightly jiggly.
- Turn off the oven and crack open the oven door. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill the cheesecake:
- Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan.
- Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight until fully chilled and set.
- Serve:
- Before serving, release the sides of the springform pan.
- If desired, top with fresh berries and whipped cream.
Enjoy your creamy and indulgent Keto cheesecake!
Tips:
- Ensure all dairy ingredients (cream cheese, sour cream) are at room temperature to achieve a smooth and lump-free filling.
- Adjust sweetness to your taste by adding more or less powdered erythritol.
- The cheesecake can be stored in the refrigerator for up to 5 days.
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
