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.
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
Tried this recipe?Let us know how it was!
