Keto Cheescake Recipe

Nutrition Facts:

Calories: 325 per serving

Fat: 31 grams

Protein: 7 grams

Total Carbs: 6 grams

Net Carbs: 5 grams

Fiber: 1 grams

Ingredients:

Crust:

2 cups Almond Flour

1/3 cup Unsalted Butter

1 tbsp Monk Fruit Erythritol Blend

1 tbsp Vanilla Extract

Filling:

3 Eggs

1 tbsp Monk fruit Erythritol Blend

32 oz (4 blocks) full fat Cream Cheese

1/4 cup lemon juice

1 tbsp Vanilla Extract

1 tbsp Lemon zest

Process:

Crust: Preheat the oven to 350 degrees F (178 Celsius). Line a 9 inch (23 cms) pan with parchment paper. In a medium bowl, stir the 2 cups of almond flour 1/3 cup melted butter and mix the 1 tbsp monk fruit erythritol blend and vanilla extract until a sandy dough forms. Press the dough firmly and evenly into the bottom of the pan. Bake for 12 minutes. Remove and let it cool while you prepare the filling. Reduce oven to 325 F (163 Celsius)

Filling: Beat the cream cheese, 1 tbsp Monk fruit, Erythritol blend at medium speed over 2-3 minutes. Beat in 3 eggs, one at a time. Do not overmix, too much air causes cracks. Add the lemon juice, vanilla extract, and lemon zest. Mix on low until just combined. Pour the filling over the cooled crust and smooth the top with a spatula.

Baking:

Water bath method: Wrap the bottom of the springform pan tightly in foil. Place it in a larger roasting pan and pour hot water in until it reaches halfway up the sides. This prevents cracks and gives a silky texture. Bake at 325°F (163°C) for 50–60 minutes. The edges should be set, but the center should still have a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents the top from cracking. Remove from the oven and the water bath. Let cool completely at room temperature. Cover and refrigerate for at least 6 hours, ideally overnight. Cheesecake needs time to fully set and develop flavor.

Serving:

Top with fresh raspberries or blackberries and unsweetened whipped cream.