Keto Cheesecake
This is the grandmother of all cheesecakes. It's rich, dense, and perfectly smooth, baked with love and sitting atop a simple, buttery almond flour crust. If you want a guaranteed crowd-pleaser, this is it.
COST High (Cream cheese adds up, $15-$25, but it's worth the investment)
Equipment
- 9-inch Springform Pan
- Stand Mixer or Hand Mixer
- Roasting Pan
Ingredients
Crust (The Base Layer)
- 1 1/2 cups Almond Flour
- 1/4 cup Powdered Keto Sweetener
- 1/2 tsp Cinnamon Don't skip this hint of spice!
- 5 tbsp Melted Butter A little extra butter never hurt anyone
Filling (Velvet Dream)
- 4 (8 oz) blocks Cream Cheese FULL FAT, softened! No light stuff allowed!
- 1 cup Keto Sweetener Granulated or Powdered, whatever you have
- 1 tbsp Vanilla Extract The good stuff)
- 1/4 cup Heavy Cream
- 4 large Eggs
- 1 tbsp Lemon Juice Optional, but it gives it stability and a nice little tang
Instructions
- Oven & Crust: Set the oven to 325°F (160°C). Press the crust into your springform and bake it for 10 minutes.
- Water Bath Prep: Get that foil wrapped around your pan, just like in the Key Lime recipe.
- Cream the Cheese: Beat the cream cheese until it's light and fluffy (we're talking 3-5 minutes). Then, slowly beat in the sweetener, vanilla, and heavy cream.
- The Eggs (Be Gentle!): Add the eggs one by one, mixing on the lowest speed only until they are barely mixed in. The second you overmix, you risk cracks!
- Bake Time: Pour filling over the crust, set it in the water bath, and bake for 55-65 minutes. The edges should be set, but the center still needs a baby 2-inch wobble.
- The Long Sleep: Follow the same gentle cooling steps as the Key Lime pie (oven off, door cracked, then fridge). Chill it overnight for the best, most perfect texture!
Notes
This pie is a blank canvas. Seriously, grab some sugar-free chocolate sauce, fresh berries, or make a quick keto caramel sauce. It turns a classic into a masterpiece!
Nutrition Per Slice:
About 400 calories, 4g Net Carbs (Fantastic!), 38g Fat, 9g Protein.