Keto dieters, your wait for an indulgent, heavenly-tasting, and low-carb cheesecake is over.
If you’re on the keto diet, and you’ve been searching for a keto cheesecake recipe that tastes like authentic, New York-style cheesecake, today is your day. I mean, it’s hard to create a keto cheesecake that actually tastes like that heavenly creation known as cheesecake…but we did it.
And we worked hard on this recipe, believe me, because food writers are the very people seeking low-carb cheesecake, because we do a lot of cooking, eating, tasting, and sampling. So, we’re not just yearning for an authentic keto cheesecake recipe that tastes good; we worked hard together until we created the ultimate low-carb cheesecake.
So, if you’ve been waiting, searching, and yearning for the greatest keto cheesecake, one that creates a stunning and delicious cheesecake, and the kind of reward one deserves after all the making, baking, chilling, and waiting for a cheesecake to set, you deserve one that tastes sublime.
Why keto dieters will love this keto cheesecake recipe
Despite being keto, this cheesecake tastes like silky, velvety cream, meets vanilla, and cream cheese. Together, they decided to make the most ambrosial, low-carb, keep-you-looking-like-a-goddess cheesecake you could imagine.
Indeed, I advise you to make two keto cheesecakes and freeze one sliced into individually-wrapped, single wedges, for when you’ve just got to have a slice of guilt-free but amazingly delicious, keto cheesecake. This way, you get to have your cake and eat it, too—and stick to your low-carb diet.
How do I store leftovers?
You can store this cheesecake, wrapped tightly in plastic wrap, in the refrigerator for 3-5 days. To freeze this keto cheesecake, wrap the entire cheesecake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. This keto cheesecake can be frozen for up to 3 months, but tastes best if eaten up in 1 month.
Serving suggestions
Serve this amazing keto cheesecake with an amazingly flavorful keto dinner. Try these Keto Meatballs Alla Parmigiana or this amazing Keto Instant-Pot Queso Chicken. Both would be complemented by the flavors of this Keto Pepperoni Pizza Cloud Bread.
If you love this keto cheesecake, next time try these amazing Keto Chocolate Chip Cookies.
Keto Cheesecake
Ingredients
For The Crust:
- 2 cups blanched almond flour
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar substitute
For The Filling:
- 32 ounces cream cheese softened
- 1 1/3 cups granulated sugar substitute
- 3 large eggs
- 3 tablespoons sour cream
- 1 1/4 teaspoons vanilla extract
- 2 teaspoons lemon juice optional
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a mixing bowl, combine almond flour, melted butter, and sugar substitute. Stir until well mixed and crumbly.
- Firmly press the crust mixture into the base of the prepared springform pan.
- Bake the crust for 10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large bowl, use an electric mixer to blend the softened cream cheese and sugar substitute until they are smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Avoid overmixing.
- Add the sour cream, vanilla extract, and lemon juice; mix until fully combined.
- Pour the filling over the crust, smoothing the top with a spatula.
- Bake the cheesecake at 350°F for 50–60 minutes, until the center is almost set but jiggly.
- Switch off the oven and let the cheesecake sit inside with the door ajar for around 1 hour.
- Remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Leave a Comment