If you're following a keto diet but still have a sweet tooth, this keto cheesecake recipe is a must-try.
Keto Cheesecake Recipe
It's creamy, rich, and satisfying without all the carbs and sugar found in traditional cheesecake recipes.
Keto Cheesecake Recipe
– 2 cups almond flour
– 1/2 cup butter, melted
– 1/4 cup granulated sweetener (erythritol or stevia)
– 32 oz cream cheese, softened
– 1 cup granulated sweetener (erythritol or stevia)
– 4 large eggs
– 1 tsp vanilla extract
– 1/4 cup heavy cream
Ingredients:
Preheat the oven to 325°F (165°C).
In a mixing bowl, combine the almond flour, melted butter, and 1/4 cup of granulated sweetener. Mix until the mixture is crumbly.
Instructions:
Preheat the oven to 325°F (165°C).
In a mixing bowl, combine the almond flour, melted butter, and 1/4 cup of granulated sweetener (erythritol or stevia).
Instructions:
Mix until the mixture is crumbly and all ingredients are evenly distributed.
Press the mixture into the bottom of a 9-inch springform pan, making sure it's evenly distributed and well-packed.
Instructions:
You can use the back of a spoon or a flat-bottomed measuring cup to help press the mixture down and create an even crust.
Instructions:
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sweetener (erythritol or stevia) until smooth and creamy. This can be done with a handheld mixer or in a stand mixer.
Instructions:
Add the eggs one at a time, beating after each addition. This helps incorporate the eggs evenly and creates a smooth batter.
Instructions:
Add the vanilla extract and heavy cream, and beat until well combined.
The heavy cream adds richness to the cheesecake and helps create a creamy texture.
Instructions:
Pour the mixture over the crust in the springform pan, using a spatula to smooth out the top.
Bake the cheesecake for 50-60 minutes or until the edges are lightly browned and the center is set.
Instructions:
You can check for doneness by gently shaking the pan - if the center of the cheesecake jiggles slightly but the edges are firm, it's done.
Instructions:
Remove the cheesecake from the oven and let it cool to room temperature. Once it's cool, you can run a knife around the edge of the cheesecake to loosen it from the pan.
Instructions:
Refrigerate the cheesecake for at least 2 hours before serving. This allows the cheesecake to set fully and develop its flavor.
Instructions:
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