Keto Cheesecake (Low-Carb & Creamy)
Ingredients:
For the Crust:
1 ½ cups almond flour
¼ cup unsweetened shredded coconut (optional, for texture)
2 tbsp erythritol or monk fruit sweetener
6 tbsp butter (melted)
½ tsp vanilla extract
For the Cheesecake Filling:
3 packages cream cheese (8 oz each), softened
½ cup erythritol or monk fruit sweetener (adjust to taste)
1 tsp vanilla extract
2 large eggs
½ cup sour cream (or Greek yogurt for a lighter option)
¼ cup heavy cream (or coconut cream for dairy-free)
Instructions:
Preheat Oven:
Set your oven to 175°C (350°F).
Grease a springform pan (9-inch) or line it with parchment paper.
Make the Crust:
In a bowl, mix together almond flour, shredded coconut, erythritol, and melted butter.
Press the mixture into the bottom of the prepared pan to form an even crust.
Bake for 8-10 minutes until golden. Set aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth and creamy.
Add erythritol, vanilla extract, eggs, sour cream, and heavy cream.
Beat until fully combined and smooth.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust.
Smooth the top with a spatula to make sure it’s even.
Bake:
Bake the cheesecake for 40-45 minutes or until the center is set but slightly wobbly.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Chill:
Once cooled, place the cheesecake in the fridge for at least 4 hours or overnight for best results.
Serve:
Before serving, top with fresh berries, a drizzle of sugar-free caramel, or a dollop of whipped cream.
Tips:
For a lighter version, you can use Greek yogurt instead of sour cream.
Make sure the cheesecake is fully chilled before slicing to ensure clean slices.
For a sugar-free version, always use a sugar substitute like erythritol or monk fruit sweetener.
Store in the fridge for up to 5 days or freeze individual slices for later.
