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The Best Keto Cheesecake

Keto Recipes Meal Plan

The Best Keto Cheesecake

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This really is the best low carb and keto cheesecake recipe. Even my non-keto family proclaimed “This is the best cheesecake I have ever had!”

INGREDIENTS

For the crust

For the filling

INSTRUCTIONS

  • Pre-heat oven to 325F.  Adjust the rack to the middle of the oven.  Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  Refrigerate the crust for 20 minutes.
  • In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.
  • Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.
  • Add in the room temperature eggs one at a time and beat until well incorporated.
  • Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
  • Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.
  • Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn’t stick.  Do not remove the springform).  Let sit on the counter for 1 hour.
  • Cover loosely with plastic wrap and refrigerate for at least 8 hours.
  • Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

NUTRITION

Serving: 1slice | Calories: 600kcal | Carbohydrates: 7g | Protein: 14g | Fat: 54g | Saturated Fat: 31g | Fiber: 2g

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