Keto Cheesecake Recipe, Very Low Carb, No Added Sugar, Gluten-Free
2 cups almond flour (can use an almond/coconut flour blend)
3 tbsp erythritol (I substitute monk fruit to taste)
5 tbsp melted butter (I use KerryGold Irish Butter)
4- 8 oz blocks cream cheese softened
1 tsp vanilla extract
1 1/2 cups erythritol can reduce it to 1 1/4 cup, if you like your desserts less sweet (I substitute monk fruit to taste)
3/4 cup Greek Yogurt or sour cream
3 eggs large, at room temperature
Preheat oven to 350 F. Line the bottom of a 9-inch springform pan (or a pan with removable bottom) with parchment paper. You can wrap the pan with a layer of aluminum foil, in case of leaks.
In a bowl, combine the almond flour, butter and erythritol, stir to combine. Spread the mixture on the bottom of the pan and press to make the top smooth. Bake for 10 minutes, then let it cool to room temperature. Reduce the oven temperature to 300 F.
In a large bowl, cream together the cream cheese and sugar subtitute for 3-4 minutes, scraping down the bottom and sides of the bowl. Add vanilla. Mix to combine.
Add the yogurt (or sour cream) and beat on medium speed to combine.
Slowly add the eggs, one at a time, beating with the mixer on medium speed, after each addition.
Pour the batter into the prepared pan and bake for 70-80 minutes, until the edges are golden and the top is set. Let the cheesecake cool inside the oven for 40 minutes. Then take it out and let it cool completely.
Refrigerate for at least 2 hours. I prefer a minimum of 4 hours chill time to ensure the cheesecake fully sets. Then you can serve it with topping of choice. I use raspberries or blueberries when the season allows.
Per Serving (without topping)-
Total Fat - 30g
Saturated Fat - 13g
Total Carbs - 6g
Net Carbs - 5g
Special for you @DVA. Your Krptonite just became one of your ketogenic diet BFF’s