Keto Cheesecake Recipe (Low Carb Dessert)

Keto Cheesecake Recipe (Low Carb Dessert)

Are you following a Keto Diet plan and missing desserts?  My husband has been loosely following Keto Meal plans and as a result, I have been searching for Keto Diet Recipes that the family will enjoy.   We modified a keto cheesecake recipe that the family enjoyed and did not miss the sugar.

Keto Diet Cheesecake (Low Carb Dessert)

Portion control is really what any good diet should consist of anyway.  Instead of making a large cheesecake that would last for a week, I modified the recipe to fit in a 6 inch Spring Form pan so the temptation to eat cheesecake every meal did not stare at me in the fridge every time I opened it. 

 

Keto Diet Cheesecake (Low Carb Dessert)

 

This was my first almond flour crust and it was a little crumbly.  I used coconut oil but since butter is Keto Friendly I will definitely use that instead.

Keto Diet Cheesecake (Low Carb Dessert)

I typically don’t bake cheesecakes with a water bath, but a few keto cheesecake recipes I was looking at said they used a baking pan with water underneath the cheesecake as it cooks.  This process adds moisture to the oven and acts as a further buffer against the infamous cheesecake cracking. 

When you take the pie out of the oven, it should look underdone and jiggly in the center. The cheesecake will continue to firm up as extra moisture evaporates and it cools, and the next day you will have a perfectly textured cheesecake that is so rich and decadent

 

Keto Cheesecake Recipe (Low Carb Dessert)

  • 12oz cream cheese, room temperature 
  • 1 cups yogurt, such as non-Fat Greek yogurt
  • 11/2 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1/3 cup erythritol
  • 2 tablespoons almond flour
  • Crust:
  • 1 1/2 cups Almond Flour 
  • 1 Tbsp Coconut Oil or Butter

Whipped Cream

  • 2 cups of Heavy Cream
  • 2 teaspoons of Erythritol
  • 1 teaspoon of Vanilla extract

For serving

Cut up berries. 

Instructions

For the crust Mix almond or pecan flour and 1 tbsp coconut oil.  Pour into a nonstick 6 -inch springform pan, press down evenly, then set aside while you make the filling. (Add more butter or coconut oil to get a packable consistency. 

Preheat oven to 350 F. Fill any baking pan about halfway up with water and place it on the oven’s lower rack. Beat all filling ingredients in a blender or food processor just until smooth be careful not to overbeat.

 Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 25-30 minutes and do not open the oven at all during this time.

Once the time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. 

If you have a crack on top of your keto diet dessert, no worries, beat the whipping cream, sugar and vanilla extract in a kitchen aid with a whisk attachment until soft peaks. Right before serving, top the Low carb cheesecake with the whipped cream and top with sliced strawberries. 

Keto plan recipes Dessert Whipped cream

Slice up your low card dessert and enjoy this keto diet plan recipes

Keto Diet Cheesecake (Low Carb Dessert)

 

Keto Cheesecake low carb dessert

Check out Another Healthy Cheesecake Recipe You Might Like . Or if you prefer a Keto No Bake Chocolate Cheesecake

Keto Cheesecake Recipe 
 

Keto Diet Cheesecake (Low Carb Dessert)

Keto Diet Cheesecake (Low Carb Dessert)

Yield: 8 slices
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A low carb dessert recipe keto cheesecake with whipped cream and berries how to make keto cheesecake recipe using every day ingredients. Topping it with whipped cream and berries

Ingredients

  • 12oz cream cheese, room temperature 
  • 1 cups yogurt, such as non-Fat Greek yogurt
  • 1 1/2 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1/3 cup erythritol
  • 2 tablespoons Almond Flour
  • FOR CRUST
  • 1 1/2 cups Almond Flour 
  • 1 Tbsp Coconut Oil or Butter (melted)
  • Whipped Cream
  • 1 cups of Heavy Cream
  • 1 teaspoon of Erythritol
  • 1 teaspoon of Vanilla extract
  • FOR SERVING
  • Cut up berries

Instructions

  1. For the crust Mix almond or pecan flour and 1 tbsp coconut oil. Pour into a nonstick 6 -inch springform pan, press down evenly, then set aside while you make the filling. (Add more butter or coconut oil to get a packable consistency. 
  2. Preheat oven to 350 F. Fill any baking pan about halfway up with water and place it on the oven’s lower rack. Beat all filling ingredients in a blender or food processor just until smooth be careful not to over beat.
  3.  Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 25-30 minutes and do not open the oven at all during this time.
  4. Once the time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. 
  5.  
Nutrition Information
Yield 8 Serving Size 1 slice
Amount Per Serving Calories 458 Total Fat 41g Saturated Fat 19g Trans Fat 0g Unsaturated Fat 18g Cholesterol 84mg Sodium 187mg Carbohydrates 14g Fiber 4g Sugar 8g Protein 12g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.

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