Keto Cheesecake Recipe

If you’re on a keto diet but have a sweet tooth, the struggle to find satisfying desserts is real. But here’s the good news: keto cheesecake exists, and it’s nothing short of a game-changer! Creamy, rich, and delicious, this low-carb treat lets you indulge without breaking your carb count. Whether you’re hosting a dinner party or simply craving something sweet, this keto cheesecake is your go-to dessert.

A Brief History of Cheesecake Recipe:

Cheesecake has a long history dating back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 B.C. The recipe evolved over centuries, gaining popularity in medieval Europe and eventually reaching the Americas. Today, cheesecake is a beloved dessert worldwide, with countless variations, including this keto-friendly version designed for modern low-carb diets.

Keto Cheesecake Recipe

Pinklady

Cheesecake has a long history dating back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 B.C. The recipe evolved over centuries, gaining popularity in medieval Europe and eventually reaching the Americas. Today, cheesecake is a beloved dessert worldwide, with countless variations, including this keto-friendly version designed for modern low-carb diets.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Ancient Greece

Servings 12 Slices

Calories 300 kcal

Equipment

• Springform pan (8 or 9 inches)
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper

Ingredients

  

For the crust:

• 1 ½ cups almond flour
• ¼ cup unsweetened shredded coconut (optional)
• ⅓ cup melted butter
• 3 tbsp erythritol or another keto-friendly sweetener

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For the filling:

• 24 oz cream cheese (softened)
• ¾ cup erythritol
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup heavy cream
• Zest of 1 lemon (optional, for a refreshing twist)

Instructions

 

• Prepare the Crust

  Preheat your oven to 350°F (175°C). Line the bottom of your springform pan with parchment paper.
• In a bowl, mix almond flour, shredded coconut, erythritol, and melted butter until well combined.
• Press the mixture evenly into the bottom of the pan to form the crust. Bake for 10 minutes or until golden brown. Set aside to cool.
• Make the Cheesecake Filling

  In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy.
• Add erythritol and mix until fully incorporated.
• Beat in the eggs, one at a time, followed by vanilla extract, heavy cream, and lemon zest if using.
• Assemble and Bake

  Pour the filling over the cooled crust, smoothing the top with a spatula.
• Place the springform pan on a baking sheet and bake for 45–50 minutes. The edges should be set, but the center should still jiggle slightly.
• Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
• Chill and Serve

  Once the cheesecake reaches room temperature, cover it and refrigerate for 4–6 hours or overnight.
• Remove from the springform pan, slice, and serve. You can garnish with fresh berries, sugar-free chocolate drizzle, or whipped cream.

Video

Keyword Keto Cheesecake Recipe

Similar Recipes to Try:

Keto Chocolate Cheesecake: A decadent twist for chocolate lovers.
Keto Pumpkin Cheesecake: Perfect for fall gatherings.
Mini Keto Cheesecakes: Bite-sized versions for portion control.
Keto Cheesecake Bars: A portable option for parties and snacks.

Frequently Asked Questions About Keto Cheesecake Recipe:

1. Can I freeze keto cheesecake?

Yes! Wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge overnight before serving.

2. What sweetener works best for keto cheesecake?

Erythritol, monk fruit sweetener, or stevia are great options. Avoid sugar-based sweeteners.

3. Why is my cheesecake cracking?

Cracks occur due to overbaking or rapid cooling. Cool it gradually in the oven after baking.

4. Can I use coconut flour instead of almond flour?

Yes, but use less coconut flour (about ¾ cup) as it absorbs more liquid.

5. What toppings are keto-friendly?

Fresh berries, sugar-free syrups, or a dollop of whipped cream are all keto-approved.

6. Can I make this dairy-free?

Substitute cream cheese with dairy-free cream cheese and heavy cream with coconut cream.

7. Do I need a springform pan?

It’s highly recommended for easy removal, but you can use a pie dish if needed.

8. How long can I store keto cheesecake?

It keeps well in the fridge for up to 5 days.

9. Is this cheesecake gluten-free?

Yes! It uses almond flour instead of traditional graham crackers for the crust.

10. Can I make this without a crust?

Absolutely. Simply pour the filling into the pan and bake as directed.

Conclusion:

Keto cheesecake is proof that you don’t need to sacrifice flavor when sticking to a low-carb diet. It’s a versatile dessert that can be customized to your liking, whether you want to add a hint of chocolate, a splash of citrus, or a nutty topping. Whip up this delightful treat and enjoy every guilt-free bite!

YouTube Video Credits:
Joe Duff – The Diet Chef