Best Keto Cheesecake
Even if you aren't on a keto diet, you'll be amazed by this Keto Cheesecake. This
dessert is really delicious and healthy and this is definitely the best keto cheesecake you`ll
ever try.
dessert is really delicious and healthy and this is definitely the best keto cheesecake you`ll
ever try.
Servings: 10
Calories: 500kcal
Ingredients
For the crust:
- 1½ cups Almond flour
- ¼ cup Confectioners Swerve
- 1 tsp Cinnamon
- 6 tbsp Butter melted
For the filling:
- 6 packages 8 oz full-fat cream cheese room temperature
- 2 cups Confectioners Swerve
- 5 large eggs room temperature
- 8 oz Sour Cream room temperature
- 1 tbsp Vanilla extract
Instructions
- Pre-heat oven to 325°F. Adjust the rack to the middle of the oven. Combine
the crust dry ingredients in a medium bowl. Mix in the butter. Pour
the crust mixture into a 9-inch x 3.5-inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes. - In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
- Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.
- Add in the room temperature eggs one at a time and beat until well incorporated.
- Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
- Pour the cheesecake mixture into the crust and even out the top. Bake in the preheated oven.
- Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
- Turn off the oven and crack the door. Let the cheesecake sit in the oven for
30 minutes. - Remove the cheesecake from the oven run a sharp paring knife between the cheesecake
and the pan (this is to ensure the cake doesn't stick. Do not remove the
springform). Let sit on the counter for 1 hour. - Cover loosely with plastic wrap and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
Notes
The most important thing you should know when it comes to making cheesecake is that all of your ingredients should be at room temperature. Anything that is refrigerated should be left out for at least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese.
Submerging your eggs in warm water will help speed up the process, as well unwrapping and chopping your cream cheese into smaller pieces.
