Recipes

THE BEST KETO LOW-CARB CHEESECAKE

THE BEST KETO LOW-CARB CHEESECAKE

 

This is my favorite recipe for keto cheesecake.  It’s rich, creamy, and delicious — and completely low carb!  You’ll love making this classic New-York style keto cheesecake all year long.  This low-carb cheesecake is keto-friendly and has no added sugar, but you’d never guess with how amazing it tastes!

yield: 1 9 INCH CHEESECAKE
prep time: 15 MINUTES
cook time: 55 MINUTES
total time: 1 HOUR 10 MINUTES

INGREDIENTS

For the Cheesecake

  • 24 oz cream cheese
  • 1 1/2 cup granulated sweetener
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp salt

For the Crust

  • 1 1/2 cup almond flour
  • 1 tbsp flaxseed meal
  • 3 tbsp sweetener
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 6 tbsp butter, melted

INSTRUCTIONS

  1. Preheat oven to 325 degrees F. Grease a 9in springform pan, or line the bottom with parchment paper.
  2. Make the crust: Combine almond flour, optional flax meal, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
  3. Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the cheesecake pan.
  4. Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
  5. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, eggs, vanilla extract, and salt. Stir together until well combined.
  6. Pour the cheesecake batter on top of the crust. Set the cheesecake inside a large pan, and pour hot water into the other pan until it comes halfway up the sides of the cheesecake pan. Bake for about 50-55 minutes. Check the cheesecake for doneness, removing when the center of the cheesecake just jiggles a bit when you tap the side of the pan.
  7. Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator.

NOTES

  • Serve with whipped cream, berries, or sugar-free jam.
  • To unmold the cheesecake, run a thin paring knife around the edge of the cheesecakes to help release it from the pan.
  • If you want the crust to reach all the way up the sides of the cheesecakes, you can double the crust recipe.

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