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.

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.

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Prep Time 10

Cook Time 1

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 16

Ingredients

ALMOND FLOUR CHEESECAKE CRUST:
2 cups Blanched Almond Flour
1/3 cup Unsalted butter measured solid, then melted
2 tbsp Besti 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 in a triangle and then in a circular motion around outside
To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, 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 the whole time; too high speed will introduce too many air bubbles, which is not good.)
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.
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.)