Servings: 16
Basic Keto Cheesecake Recipe
Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 25 mins
Basic Keto Cheesecake Recipe - easy to make, this basic Keto cheesecake recipe is sweetened with a low-carb sweetener, has an almond flour crust and could be customized by adding different flavors and toppings.
Ingredients
For the crust:
- 5 tbsp melted butter
- 2 cups almond flour — coconut flour can be used instead, see recipe notes for more info
- 3 tbsp sweetener — erythritol
For the Cheesecake:
- 32 oz cream cheese — softened
- 1 1/2 cups natural Keto sweetener — erythritol
- 1 tsp vanilla extract
- 3/4 cup Greek yogurt or sour cream
- 4 eggs
For topping:
- berries — optional
Instructions
-
Low-Carb Crust:
-
Preheat oven to 350 F.
-
In a bowl combine the almond flour, sweetener and melted butter, stir to combine.
-
Line the bottom of a 10-inch springform (or a pan with removable bottom) with parchment paper. Grease theses with butter.
-
Spread the crust mixture on the bottom and bake for 10 minutes. Bake for 10 minutes.
-
Lower the oven temperature to 300 F.
-
Low-Carb Cheesecake Filling:
-
Cream together the cream cheese with the sweetener with an electric mixer for 5 minutes, scraping the sides and bottom of the bowl 1-2 times.
-
Add the sour cream (yogurt) and vanilla and beat to combine.
-
Next - add the eggs one at a time, beating after each addition, until fully incorporated.
-
Pour the mixture over the crust and bake (I don't use a water bath for cheesecakes)
-
Bake the cheesecake for 60-70 minutes, until the edges are set and the middle is a little soft and wiggly.
-
Cool at room temperature completely, then refrigerate for at least 2 hours, before slicing.
Recipe Notes
5 g net carbs per slice
Course:
Dessert
Cuisine:
American
Keyword:
Keto cheesecake recipe