potatohead101
Culinary Explorer
Indulge in this simple yet authentic keto cheesecake recipe! This decadent, low-carb dessert delivers rich sweetness with just 5 grams of net carbs.
ALMOND FLOUR CHEESECAKE CRUST:
- Begin by preheating the oven to 350 degrees F (177 degrees C) and lining a 9-inch (23-cm) springform pan with parchment paper.
- For the almond flour cheesecake crust, combine almond flour, melted butter, Besti, and vanilla extract in a medium bowl until thoroughly mixed, resulting in a slightly crumbly dough.
- Press the dough evenly into the bottom of the prepared pan and bake for approximately 10-12 minutes, or until it reaches a light golden hue. Allow it to cool for at least 10 minutes.
KETO CHEESECAKE FILLING:
- Meanwhile, using a mixer at low to medium speed, blend the cream cheese and powdered sweetener until achieving a fluffy consistency.
- Incorporate the eggs one at a time into the mixture, followed by the addition of lemon juice and vanilla extract. Maintain the mixer at a low to medium speed throughout to prevent excessive air bubbles.
ASSEMBLY:
- Pour the prepared filling over the crust in the pan, ensuring an even layer, and smoothen the top using a spatula (opt for an icing spatula for a smoother finish if available). To eliminate air bubbles, gently tap the pan on the counter.
- Bake for approximately 40-55 minutes until the center is nearly set but still retains a slight jiggle.
- Upon removal from the oven, run a knife along the edges if they're adhering to the pan, though leave the springform edge intact. Allow the cheesecake to cool to room temperature in the pan before refrigerating for at least 4 hours, preferably overnight, until fully set. Avoid attempting to remove the cake from the pan before it has thoroughly chilled.
ALMOND FLOUR CHEESECAKE CRUST
- 2 cups Wholesome Yum Blanched Almond Flour
- 1/3 cup Unsalted butter (measured solid, then melted)
- 2 tbsp Besti Monk Fruit Allulose Blend (granular or powdered works fine)
- 1 tsp Vanilla extract
KETO CHEESECAKE FILLING
- 32 oz Cream cheese (softened)
- 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
- 3 large Eggs
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
INSTRUCTIONS
ALMOND FLOUR CHEESECAKE CRUST:
- Begin by preheating the oven to 350 degrees F (177 degrees C) and lining a 9-inch (23-cm) springform pan with parchment paper.
- For the almond flour cheesecake crust, combine almond flour, melted butter, Besti, and vanilla extract in a medium bowl until thoroughly mixed, resulting in a slightly crumbly dough.
- Press the dough evenly into the bottom of the prepared pan and bake for approximately 10-12 minutes, or until it reaches a light golden hue. Allow it to cool for at least 10 minutes.
KETO CHEESECAKE FILLING:
- Meanwhile, using a mixer at low to medium speed, blend the cream cheese and powdered sweetener until achieving a fluffy consistency.
- Incorporate the eggs one at a time into the mixture, followed by the addition of lemon juice and vanilla extract. Maintain the mixer at a low to medium speed throughout to prevent excessive air bubbles.
ASSEMBLY:
- Pour the prepared filling over the crust in the pan, ensuring an even layer, and smoothen the top using a spatula (opt for an icing spatula for a smoother finish if available). To eliminate air bubbles, gently tap the pan on the counter.
- Bake for approximately 40-55 minutes until the center is nearly set but still retains a slight jiggle.
- Upon removal from the oven, run a knife along the edges if they're adhering to the pan, though leave the springform edge intact. Allow the cheesecake to cool to room temperature in the pan before refrigerating for at least 4 hours, preferably overnight, until fully set. Avoid attempting to remove the cake from the pan before it has thoroughly chilled.
Indulge guilt-free in this heavenly creation! Here's to savoring every delightful bite of our Sugar-Free Keto Cheesecake. May your taste buds dance with joy and your cravings find sweet satisfaction. Happy baking, and enjoy the blissful journey of health and flavor!"
