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Easy Keto Cheesecake

Easy Keto Cheesecake

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A keto cheesecake that no one will be able to tell the difference in flavor. A gluten free crust a top a sugar free cheesecake using natural sweeteners to create a perfect sweetness and flavor. This baked cheesecake has easy to follow instructions to make the best cheesecake recipe possible!

Keto CheesecakeIs Cheesecake Keto

Yes, cheesecake along with most dairy based desserts are the best you can make on keto. Note, they are still very calorie dense but what makes them amazing is the flavor of the high fat content without all the added sugar. I show you how to keep a cheesecake sweet the natural way.

How To Tell If A Cheesecake Is Done

People seem to make baking cheesecakes way too difficult. Yes, there are tricks to it as there is with any recipe but it’s really easy. The way to tell that the cheesecake is done is the cheesecake will be very smooth across the top. No longer have the wet look it had when you placed in the oven. Also the edges will be brown or slightly brown.

Now, there are adjustments to this and situation changes but that’s it! You can overcook the cheesecake or under cook it but that will also be to personal liking. In the photos, I could have left the cheesecake in for another 30 minutes or so. But, the way it turned out was fine. It was still firm enough for that New York cheesecake style but just a little creamier.

Best Sweeteners For Keto Cheesecake

Sweeteners are hard to choose because now there are so many to choose from. In general, I recommend any sweetener without an aftertaste or one with very little. Your best options are:

  • Allulose
  • Xylitol
  • Monk Fruit

Now xylitol seems to be buried. No one talks about it anymore but it is tasteless. Maybe because it’s dangerous to pets and as a dog lover I don’t play that. In all my cheesecake recipes over the past year my go to sweetener is Allumonk by ChipMonk Baking. This isn’t sponsored but what makes the sweetener the best is it’s made with allulose and monk fruit. There is no aftertaste and the texture is very fine so it melts into the cheesecake perfectly. Anything with erythritol will leave a gritty, crunchy texture in your cheesecake and a cool aftertaste.

If using stevia, be mindful of the strong aftertaste. I due suggest the liquid sweetener in a small quantity that will work well but not as the main sweetener.

Keto Cheesecake

How To Make Keto Cheesecake

First, make the cheesecake crust. In my recipe I don’t use a sweetener in the crust for balance and it works wonderfully. Bake for 10 minutes just to toast it a little.

Next, blend softened cream cheese and sour cream together. Note, the recipe will be thinner than you see in the photo. To achieve the thickness in the photo double the cheesecake portion and not the crust.

Then, add in sweetener. Scrape the sides and make sure everything is smooth and creamy. Add in vanilla extract and liquid sweetener. Lastly, add in one egg at a time. Make sure the last egg is mixed well before adding in the next. Pour on top of the crust and give a little shake for any air bubbles to rise to the top. Let it sit for about 5-10 minutes before placing in the oven. Air bubbles can cause cracks in your cheesecake.

Once cheesecake is done remove and allow to cool completely on a rack. Once cooled cover and place in the refrigerator a minimum of 4 hours. This is a critical step you shouldn’t skip. After that, serve and enjoy.

Helpful Tips & Tricks

  • Cracked cheesecake, a common way to prevent cracking is to prevent as many air bubbles as possible. Also a water bath and from experience leaving the cheesecake in the oven while it naturally deflates itself. If it does crack unless you’re taking photos an easy tip is to cover with some sort of topping like fruits, whipped cream or icing.
  • Sweetener matters, the added liquid sweetener boost sweetness. But, do not remove the granulated or powdered sweetener version. You can use any granular or powdered sweetener you’d like but as mentioned above results will vary with each. Powdered or really fine is always the best!

Cheesecake Recipes You’ll Love

Keto Cheesecake

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Keto Cheesecake

A keto cheesecake that no one will be able to tell the difference in flavor. A gluten free crust a top a sugar free cheesecake using natural sweeteners to create a perfect sweetness and flavor. This baked cheesecake has easy to follow instructions to make the best cheesecake recipe possible!
Course Dessert
Cuisine American
Keyword keto cheesecake
Prep Time 20 minutes
Cook Time 40 minutes
Refrigeration 4 hours
Total Time 5 hours
Servings 8 slices
Calories 299.3kcal

Equipment

  • 9 inch springform pan

Ingredients

Almond flour crust

  • 1 cup blanched almond flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon unsalted butter

Instructions

Almond flour crust

  • Preheat oven to 300°F, melt butter
  • Combine almond flour, cinnamon and melted butter together
  • Spread evenly across the bottom of the pan and press down. Bake for 10 minutes only, nothing more nothing less

Cheesecake

  • Keep oven at 300°F
  • Cream room temp cream cheese and sour cream together. Blend in powdered sweetener and liquid monk fruit
  • Beat one egg at a time inside the batter then pour on top of cooled crust. Drop on the counter or shake a few times to allow air bubbles to rise to the top, drop lightly don't slam on counter
  • Bake 30-45 minutes. Open oven at 30 minutes. Look for browning of the egdes and a solid looking top. If there is a slight jiggle that's fine but shouldnt jiggle with a top that looks wet.
  • Open door then leave in oven for 30 minutes. Remove and set on counter until the cheesecake is completly cool. After cool, cover then place in the refridgerator for a minimum of 4 hours.
  • Take a knife and circle pan then unlock spring lock on the side. Lift up carefully and serve

Notes

Helpful Tips & Tricks

  • Cracked cheesecake, a common way to prevent cracking is to prevent as many air bubbles as possible. Also a water bath and from experience leaving the cheesecake in the oven while it naturally deflates itself. If it does crack unless you’re taking photos an easy tip is to cover with some sort of topping like fruits, whipped cream or icing.
  • Sweetener matters, the added liquid sweetener boost sweetness. But, do not remove the granulated or powdered sweetener version. You can use any granular or powdered sweetener you’d like but as mentioned above results will vary with each. Powdered or really fine is always the best!

Nutrition

Serving: 1Slice | Calories: 299.3kcal | Carbohydrates: 7.2g | Protein: 8.7g | Fat: 30.6g | Saturated Fat: 15.5g | Trans Fat: 0.2g | Cholesterol: 128.5mg | Sodium: 229.6mg | Fiber: 1.5g | Sugar: 3g

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