Keto Cheesecake | How to Make Low Carb Keto Cheesecake

 

keto cheesecake

This keto cheesecake is topped with fresh fruit on a silky smooth and creamy batter shortbread cookie crust. There are only 3 net carbs in each piece, but you will never know! This keto cheesecake recipe is a breeze to make and takes less than an hour to make.

Is cheesecake ok on a keto diet?

A classic cheesecake uses many cat-friendly ingredients, such as eggs, cream cheese, and/or heavy cream. Although sugar and thickeners (flours) are not suitable for the keto diet, with some modifications, you can easily enjoy the recipe for keto cheesecake.

Why you’ll love this recipe-

·         It only takes 6 ingredients to make it, including the crust.

·         It is made from simple and inexpensive ingredients. It doesn't need flour, desserts, or additions!

·         This cheesecake is very smooth, full, and creamy, even people who do not follow the keto diet will be obsessed with eating it.

·         The biggest thing is that it takes less than an hour to bake, which is nothing compared to other cheesecakes.

Sugar-free cheesecake ingredients

For the cheesecake crust

Keto cookies

For most recipes, we use Cato Graham cracker crust. We found that crushed peanut butter cookies work better in this cheesecake. If you are allergic to peanuts, you can substitute them for almond butter.

Butter

Unsalted butter is measured and used in the molten state.

For the filling cream cheese

Cream cheese

Make sure cream cheese should be at soft and at room temperature. Also, when using cream cheese try to use block cream instead of the tub.

Sour cream

Like cream cheese, sour cream should also be at room temperature.

Superfine sugar substitute

Also called castor sugar. Superfine sugar is compatible with standard sugar and powdered sugar and you can make it yourself. Blend erythritol until its texture improves.

Eggs-

Use eggs at room temperature.

Vanilla extract

A classic vanilla cheesecake should always have a light touch of vanilla.

keto cheesecake

How to make a keto cheesecake?

Prepare the crust first. Add your cookies to the food processor and break and grind well. Place the crushed cookies in a bowl and add the melted butter and mix. Pour the mixture into a 9-inch cake pan and refrigerate.

Next, make the filling in the step. Put the cream cheese, sour cream, and sugar substitute in a blender and blend until smooth. Mix well until the eggs and vanilla are added. Now, transfer the filling to the crust and bake for 54-55 minutes. After baking, let it cool completely, at least three hours before refrigerating, to solidify.

45-minutes keto cheesecake

Prep time: 4-minutes

Cook time: 40-minutes

Total time: 45-minutes

Servings: 12 servings

Course: dessert

Cuisine: American

INGREDIENTS.

For the crust

·         2 1/2 cups keto cookie crumbs * See notes

·         5/8 cup butter melted

For the cheesecake filling

·         2 cups cream cheese softened and at room temperature

·         1 1/4 cups sour cream at room temperature

·         3 large eggs at room temperature

·         3/4 cup superfine sugar substitute I used erythritol ** See notes

·         1 tabs vanilla

INSTRUCTION.

Step 1.

First, heat your oven to 160C / 325F. Line the 9-inch springform pan with parchment paper and set it aside.

Step 2.

In a high-speed blender, add your painted butter cookies and blend well. Measure 2 1/2 cups and place in a mixing bowl. Now add melted butter and mix well.

Step 3.

Put the cookie crust in a springform pan and try to spread it around the edges with the help of the back of a spoon. Refrigerate the crust when preparing the filling.

Step 4.

In a high-speed blender, add cream cheese, sour cream, and sugar substitute and blend until combined. Then add the egg and vanilla extract, and blend again.

Step 5.

Take the pie crust out of the refrigerator and add the cheesecake filling. Place the cake in the oven and bake for an hour or so.

Step 6.

Close the oven and open the door slightly and allow the cake to cool completely.

Tips to make the best keto cheesecake recipe

·         Avoid baking it too much, as it will cook even when it is cold.

·        Cooling your cheesecake to room temperature instead of cooling it in a hot oven helps to make it much stronger.

·        Do not refrigerate until it has cooled completely. Doing so will prevent any possible cracks.

keto cheesecake

How to store and freeze the keto cheesecake?

For storage: Low-carb cheesecakes should be kept covered in the refrigerator. It can be stored for at least a week.

To freeze: Place leftover slices in a shallow container and store in the freezer for 5-6 months. Let it melt completely before enjoying it again.

Can I eat Philadelphia cream cheese on keto?

Full fat cream cheese, and the Philadelphia brand, all contain a low-carb diet. They are high in fat and protein, with very few carbohydrates. Avoid greasy cream cheese.

What can I substitute for sugar in cheesecake?

Erythritol, Monk Fruit Sweetener, and Aloe Vera are all wonderful keto sweeteners that can be used instead of sugar in cheesecakes.

How many carbs are in a low-carb cheesecake?

Each piece of this low-carb recipe contains only 3 grams of pure carbohydrates.

How many carbs are in a cheesecake without a crust?

If you make it without a cookie crust, each slice contains only 1.5 grams of pure carbohydrates.

What to serve with this dessert?

This dessert can be served with some keto ice cream, whipped cream, a drizzle of sugar-free chocolate syrup, or a light dusting of keto powder sugar.

Is cool whip keto-friendly?

Traditional cold waste contains less sugar. Cole Whip also makes sugar-free whip versions. Both are keto-friendly but please keep in mind all the ingredients in the cold trash.

keto cheesecake

Conclusion.

This keto cheesecake is so rich and creamy that you won't believe it. Made with only 5 main ingredients, this cake is very simple, of course, non-cat food dieters will love it too!

Nutrition Facts.

·         Calories: 192kcal

·         Carbohydrates: 6g

·         Protein: 5g

·         Fat: 19g

·         Sodium: 309mg

·         Potassium: 154mg

·         Fiber: 3g

·         Vitamin A: 733IU 

·         Vitamin C: 1mg 

·         Calcium: 96mg

·         Iron: 1mg

Lorna Robertson

I am a chef and making new food is my job. This is my favorite profession.

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