Keto Cheesecake Recipe
For those following the ketogenic diet, this cheesecake may be an ideal option to satisfy your sweet tooth. I recommend you try this recipe, which is both filling and nutritious, using only 7 ingredients.
Equipment
- 1 Pyrex 8 Inch Baking Dish
Ingredients
For the Crust:
- 120 g almond flour
- 50 g butter
- 30 g granulated sweetener erythritol/monk fruit/stevia etc.
- 1 tsp vanilla extract sugar free
For the Cheesecake Filling:
- 600 g cream cheese/labneh 2½ cups
- 2 eggs
- 1 tbsp lemon juice
- 1 tsp vanilla extract sugar free
Instructions
For the Crust:
- First we make our base. We heat the oven to 180℃ or 350°F. We mix the melted butter, almond flour, erythritol and vanilla and spread it by pressing it on the bottom of the pan with a spoon.
- We bake it in the heated oven for about 10 minutes until it changes color.
For the Cheesecake Filling:
- For the cheesecake cream, first whisk the labneh, erythritol, vanilla and lemon juice.
- Eggs are added one by one and beaten again until homogeneous.
- Now you can pour it into the mold. If you try not to pour it from too high, it will foam less. You can bake it this way. If you cool it correctly, there will be no cracking. But if you don't want to take risks, you can also cook it by placing a tray filled with water underneath.
- Since our cheesecake is smaller than normal size, it bakes in 20-30 minutes.
- Shake your cheesecake to check. If the edges remain firm and only the middle jiggles, it means it is cooked.
- When both the cheesecake and the sauce come to room temperature, pour the sauce and serve it after cooling it in the refrigerator for at least 1-2 hours.