Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, keto cheesecake!. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Keto cheesecake! is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Keto cheesecake! is something which I’ve loved my entire life.
Almond meal can work ok, but the texture won't be as nice. Otherwise, you can mix it up by using other nuts - macadamia nut flour or ground pecans would also be delicious! If I hadnt made it myself I wouldn't believe it was keto.
To begin with this recipe, we have to first prepare a few components. You can cook keto cheesecake! using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Keto cheesecake!:
- Get Crust
- Prepare 2 cups blanched almond flour
- Take 1/3 cup butter
- Take 3 tbsp granulated stevia
- Prepare 1 tsp vanilla extract
- Make ready Filling
- Get 48 oz cream cheese
- Take 1 cup powdered stevia/erythritol blend
- Get 4 extra large eggs
- Prepare 1 1/2 tbsp lemon juice
- Get 1 1/2 tsp vanilla extract
In a medium bowl, mix together the flours, coconut, and butter. Cheesecake is probably the most keto adaptable dessert recipe there is. With that being said, most of the ingredients used to make today's keto cheesecake recipe are found in "normal" cheesecake. Really the only changes are the sweetener and the crust.
Instructions to make Keto cheesecake!:
- Preheat the oven to 350 degrees F. Grease a 10 in springform pan (or you can line the bottom with parchment paper). I usually grease the sides and line the bottoms with parchment paper.
- For the crust, stir the almond flour, melted butter, stevia, and vanilla extract in a medium bowl, until well combined. It will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-15 minutes, until barely golden. Let cool at least 10 minutes.
- For the filling, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
- Pour the filling into the pan over the crust. Smooth the top with a spatula. Bake for about 45 minutes, until the center is almost set, but still jiggly.
- Leave cheesecake in the over with the oven off and the oven door partially open for one hour. Then let cool on the counter until room temperature. Lastly, refrigerate until set, as least four hours, preferably over night. Don’t remove cheesecake from pan before chilling.
- Once chilled and set, slice, serve, and enjoy!
This is the easiest & truly the BEST keto cheesecake I've ever had!!! I definitely will be making this again & again. It takes time but well worth the wait. I'm still laughing because my non keto family members still don't believe its a low carb/keto cheesecake. Probably one of the best things about the ketogenic diet, aside from quick weight loss, is the abundance of low carb desserts out there.
So that is going to wrap this up with this exceptional food keto cheesecake! recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
