Desserts

KETO CHEESECAKE

With only 5g of net carbs per slice, this keto cheesecake will be your new go to keto dessert.

This recipes takes about 10 minutes to prepare and 1 hour to cook. You will have 16 slices.

Nutrition:

Calories: 325 kcal | Carbohydrates: 6 g | Fiber: 1 g | Net Carbs: 5 g |Protein: 7 g | Fat: 31 g

INGREDIENTS

For the crust:

  • 2 cups Blanched almond flour
  • 1/3 cup Butter (measured solid, then melted)
  • 3 tbsp Granular Erythritol 
  • 1 tsp Vanilla extract

For the cake filling:

  • 32 oz Cream cheese (softened)
  • 1 1/4 cup Powdered erythritol 
  • 3 large Eggs
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper.
  2. Start of to make the cheesecake crust: stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined forming a crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  3. Set the crust aside and beat the cream cheese and powdered erythritol together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
  4. Pour the filling into the pan over the crust.
  5. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
  6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.) You can keep the cheesecake refrigerated up to 5 days.

Enjoy!


For our Dutch speaking Keto Fans:

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