This keto cheesecake recipe can suppress your sweet tooth while maintaining your ketogenic diet. This recipe will be a low-carb dessert alternative for your diet and satisfy your stomach with its high fat content.
Strawberries add sweet flavor and color to the cheesecake. The crust prepared with almond flour and butter is a very delicious and healthy. I hope you like this recipe and have the opportunity to try it.
I made ketogenic strawberry sauce. You can find my keto strawberry sauce recipe in the website. You can prepare it with a different low-carb fruit also, such as blueberries or raspberries. Or even have it New York style without adding the sauce. If you choose this way, you will further reduce your carbohydrate intake, too.
I generally prefer to cook it in my small square glass baking dish. You can choose a springform mold or any other cooking container of your choice.
How many carbs in the keto cheesecake recipe?
You can have the keto cheesecake by dividing it into 9 large slices or 12 small ones.
Served as 9 slices, one slice has 5 net carbs and 267 calories, without the sauce.
If you serve it as 12 slices, without sauce, one slice has 4 net carbohydrates and 200 calories.
Keto cheesecake recipe carbohydrate calculation will vary depending on the products you buy. When choosing dairy products on ketogenic and low-carb diets, you should definitely read the labels. You should choose products that are high in fat and low in carbs.
This keto cheesecake recipe offers a low-carb dessert option. It provides a feeling of fullness thanks to its high fat and protein content. Also it does not increase your blood sugar fast like a regular cheesecake. However, since everyone’s body is different, it is important to consult a specialist before following the ketogenic diet.
You can meet your sweet tooth with the keto cheesecake recipe without letting sweet cravings ruin your ketogenic diet. Enjoy your meal!
How to Make Keto Cheesecake
Crust:
- First we make the crust. We heat the oven to 180C or 350F. Mix the melted butter, almond flour, erythritol and vanilla and spread it by pressing it on the bottom of the pan with a spoon.
- Bake it in the heated oven for about 10 minutes until it changes color.
Cheesecake Cream Filling:
- For the cheesecake cream, first whisk the labneh/cream cheese, erythritol, vanilla and lemon juice.
- Add eggs one by one and beat 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 in the oven 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 the cheesecake is smaller than normal size, it bakes in 20-30 minutes. This time varies depending on your oven.
- When your cheesecake starts to get a golden color, open the oven slightly and shake the baking tray. If the edges remain firm and only the middle jiggles, it means it is cooked. Turn off the oven. Place a towel between the oven door and wait until it cools down.
- This process will slow down its cooling. If it cools quickly, it will most likely crack.
- Wait until the cheesecake and sauce come to room temperature. Then pour the sauce.
- Serve after cooling in the refrigerator for at least 1-2 hours. Enjoy your meal!
Now you need a delicious strawberry sauce for your keto cheesecake. Take a look at the Keto Strawberry Sauce Recipe as well.
Keto Cheesecake Recipe
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.