KETO 2.0 PLUS

SUGAR FREE CHEESECAKE :

Cheesecake has always been one of my weaknesses, or so I thought. Turns out you can make cheesecake that tastes amazing and is sugar free.

It is now no longer one of my weaknesses, but is now one of my strengths, because I can make sugar free cheesecake and have the guilt free pleasure of all that amazing texture, sweetness and the wonderful feel of chewing on something that feels and tastes so amazing and it actually good for me.

Who knew that cheesecake could be my friend and not my enemy. Solves so many problems being able to take down a cheesecake and know that it is not hurting me even while it totally destroys my cravings for something special I didn’t think I could have, but sure as the day is long I can, without any guilt..

Cheesecake has always been one of my weaknesses, or so I thought. Turns out you can make cheesecake that tastes amazing and is sugar free. It is now no longer one of my weaknesses, but is now one of my strengths, because I can make sugar free cheesecake and have the guilt free pleasure of all that amazing texture, sweetness and the wonderful feel of chewing on something that feels and tastes so amazing and it actually good for me. Who knew that cheesecake could be my friend and not my enemy. Solves so many problems being able to take down a cheesecake and know that it is not hurting me even while it totally destroys my cravings for something special. This berry covered delights actually good for you, who knew that could happen

KETO 2.0 PLUS SUGAR FREE CHEESECAKE

This is an easy keto 2.0 Plus cheesecake recipe. It can pass for the real thing! This sugar-free low carb cheesecake has a rich, sweet taste, with only 5g net carbs. I have had friends deny that it's keto. One friend told me it was the best cheesecake he had ever had and gave me that special look whenI told him it was keto.

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Prep Time 10

Cook Time 1

Cook crust till the edges just begin to turn golden. Look at notes 4

Total Time 1 10

Course # Keto Snack, #Keto 2.0 Easy Prep Side, #Keto 2.0 Plus, #Keto 2.0 Plus Cheesecake, #Keto dessert

Cuisine #Dessert, American

Servings

Calories 313 kcal

Equipment

2 Mixing Bowls
Hand Mixer
1 Spring form pan (9")
Measuring Cups
Measuring spoons
Parchment Paper
Hot Pads
Broiler Pan Optional

Ingredients

ALMOND FLOUR CHEESECAKE CRUST:
2 cups Blanched Almond Flour
1/3 cup Unsalted butter measured solid, then melted
2 tbsp Monk Fruit Allulose Blend granular or powdered works fine
1 tsp Vanilla extract
KETO CHEESECAKE FILLING:
32 oz Cream cheese softened
1 1/4 cups Powdered Monk Fruit Allulose Blend
3 large Eggs
1 tbsp Lemon juice
1 tsp Vanilla extract

Instructions

ALMOND FLOUR CHEESECAKE CRUST:
Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper. Fold parchment in a triangle and then cut in a circular motion around outside or you can hold it over the bottom of the spring form pan and cut around the outline.
To make the almond flour cheesecake crust, stir the almond flour, melted butter, Monk Fruit Allulose Blend, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
KETO CHEESECAKE FILLING:
Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
Beat in the eggs, one at a time.
Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium speed the whole time; too high speed will introduce too many air bubbles, which is not good, and also make a mess as the blades throw the mix around.
ASSEMBLY:
Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times. Refer to notes for more.
Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Notes

Serving size: 1 slice (1/16 of recipe). When cooking the crust, if you leave it in too long you will have a drier, darker crust. Take it out as soon as the edges start to darken into gold. If you want a hint at making the cheesecake pretty on top you can put the spring form pan in a larger pan (such as a roasting pan), then put water in the roasting pan about half way up the sides of the spring form pan. This will mediate the temperature and create a crust less likely to crack. I don’t bother because it’s the taste I am going for and I will more than likely put some kind of keto fruit topping on the cheesecake anyway, blueberries, strawberries etc or even caramel with nuts.

Nutrition

Calories: 313kcalCarbohydrates: 6gProtein: 6gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 67mgSodium: 179mgPotassium: 78mgFiber: 1gSugar: 3gVitamin A: 880IUVitamin C: 0.4mgCalcium: 86mgIron: 1mg

Keyword #Dessert, #Easy Prep, #Keto 2.0 Plus Dessert, #Low Carb Dessert

Tried this recipe?Let us know how it was!