Dreamy Keto Cheesecake - Low Carb and Zero Guilt!

cheesecake dessert keto Jun 17, 2020

The one thing that you should really stay away from when you’re on Keto is sugar. But for people with a sweet tooth like me, that can be a total nightmare! 

 

My kids love sweets and I don’t want to deprive them of treats that I used to enjoy but I also don’t want to fill them with unhealthy carbs. This was one of the dilemmas that I had when I was just starting Keto. 

 

Good thing, I’ve found a terrific workaround and that is to “keto-fy” my favorite desserts!

New york-style cheesecake is my favorite dessert and something that I couldn’t say no to. However, it can be full of fattening sugar. So I scoured the internet for a low-carb cheesecake recipe and tweaked it a bit to ensure that it won’t kick me out of Ketosis.

 

This is one of my most favorite recipes to date and even people who aren't on a keto diet LOVE this unbelievably creamy cheesecake recipe.

 

Read on to find out what ingredients I used and how simple it is to make the Keto version of a new york-style cheesecake.

 

Ingredients:

For the crust:

  • Almond flour
  • Flaxseed Meal
  • Butter
  • Erythritol or xylitol Sweetener
  • Cinnamon
  • A pinch of salt

 

For the batter:

  • Cream Cheese
  • Erythritol or xylitol sweetener
  • Eggs
  • Vanilla Extract
  • A pinch of salt

 

DIRECTIONS:

For the crust:

  1. Mix all of the crust’s ingredients in a small mixing bowl until it has a moist sand-like texture.
  2. Pour the crust mixture into your pan. You can use your fingertips or the bottom of a small measuring cup to press the crust into the bottom of the pan.
  3. Par-bake the crust in a 350F oven for about 10 minutes until it’s lightly golden brown.

 

For the batter:

  1. Set the cream cheese and eggs out on the counter at room temperature and let them warm up for a bit before starting.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Then, add the eggs, sweetener, salt, vanilla. Stir together until well combined.
  3. Pour the cheesecake batter into the pre-baked crust. Use a spatula to smooth out the top, and place the cheesecake in the oven.
  4. Bake the cheesecake for about 45 -55 minutes, and then check the cheesecake for doneness. 
  5. When the cheesecake is done baking, let it cool on the counter for 30 minutes, then cover and chill in the refrigerator for 4 hours. Cool completely before serving. 

See? It’s that easy! You can even have no-bake option when preparing this keto cheesecake. Instead of baking, just chill the cheesecake until firm and omit the eggs from the ingredient and replace it with coco milk yogurt.

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