The Best Keto Cheesecake Recipe

The Best Keto Cheesecake Recipe

This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!" This tutorial will help you make a perfect cheesecake the first time and every time!

 5 ⭐️ review: "I wish I could give it 10 stars!! I made this for New Year’s Day to bring to a family dinner. I was nervous. It was fantastic! I let it sit out for a couple hours before slicing. So creamy. Some recipes make a dryer cheesecake but not this recipe. I’m in love!! Thank you so much Jennifer, for this outstanding recipe!"

Ingredients needed for the Keto Cheesecake: For the crust: almond flour Powdered Sweetener Cinnamon Butter, melted Ingredient amounts are available in US and metric units.

Ingredients needed for the Keto Cheesecake: For the filling: cream cheese, room temperature Powdered Sweetener Eggs, room temperature Sour Cream, room temperature Vanilla extract Ingredient amounts are available in US and metric units.

Pre-heat oven to 325F (162C) and place oven rack is in the center of the oven.  Combine all dry crust ingredients in a mixing bowl.  Now mix in the butter and stir until everything is combined.

1

Pour the crust ingredients into the springform pan and press halfway up the sides using your fingers. Now bake the keto cheesecake crust in the oven. Remove from the oven and set aside.

2

(Make the filling) - In a large bowl, beat all of the softened cream cheese with a hand mixer or stand mixer until it is light and fluffy.  Add in the sweetener ⅓ at a time and mix until the sweetener is fully incorporated.

3

Add in eggs one at a time until they are incorporated.  Add the vanilla and sour cream and stir in.  Don't over mix to prevent the cheesecake from cracking. The keto cheesecake batter is done!

4

Pour cheesecake batter into the crust and even it out.  Now bake it in the oven.  The top shouldn't be glossy and the center will still be jiggly when it is ready.  Turn off oven and crack the door.

5

After letting the cheesecake sit in the oven, remove the cheesecake from the oven. Run a sharp knife between the cheesecake and the sides of the pan.  Let it cool on the counter.

6

To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap.

7

Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks.  Any longer than 2 weeks and they will lose quality.

8

Nutrition per serving: Serving: 1slice |  Calories: 600 |  Carbohydrates: 7g | Protein: 14g | Fat: 54g | Saturated Fat: 31g | Fiber: 2g

Pumpkin Bars with Cream Cheese Frosting

More Keto recipes from jenniferbanz.com

Peanut Butter Bars