Keto Diet
Keto Cheesecake is a creamy low-carb Keto dessert with a crunchy cinnamon graham cracker crust. Top with low-carb fruit like berries.
KETO CHEESECAKE
You might wonder is cheesecake is Keto and the answer is yes, with just a few adjustments. Using a low-carb sweetener for the filling and your favorite Keto cereal for the crust makes it easy. Even our non-Keto friends had no idea it was Keto.
HOW TO MAKE KETO CHEESECAKE
-
Preheat the oven to 350 degrees F and spray a square or round 9″ pan with cooking spray.
-
For the Crust: In a food processor, pulse the cereal until it’s fine crumbs. Add the melted butter until combined. Press firmly into prepared pan and bake for 5 minutes. Cool while preparing the filling.
-
In a large bowl, beat the cream cheese and erythritol until fluffy. Add the sour cream, eggs, vanilla, and liquid Stevia and beat until smooth.
-
Pour on top of the crust and bake for 30-35 minutes or until center is set. Remove from oven and let cool to room temperature before chilling for 4 hours. Serve with cream and berries.
WHY DID MY CHEESECAKE CRACK?
The reason cheesecakes crack is for a few reasons. It can be that the cheesecake is baked at too high of a temperature. Usually when a cheesecake cracks it is because there was a big change in temperature quickly. The main way to avoid this is to cool the cheesecake to room temperature before placing in the fridge to cool.
TOPPINGS:
We like to top this with whipped cream sweetened with powdered Swerve and low-carb berries such as strawberries, blueberries, and raspberries.
OTHER KETO DESSERTS
KETO RECIPES
Keto Cheesecake is a creamy low-carb Keto dessert with a crunchy cinnamon graham cracker crust. Top with low-carb fruit like berries.
Filling:
-
2
(8 ounces)
cream cheese, softened -
1/2
cup
erythritol (any low-carb sweetener like Monkfruit or Swerve) -
3
tablespoons
sour cream -
2
large
eggs -
1
teaspoon
vanilla extract -
10
drops
liquid Stevia
-
Preheat the oven to 350 degrees F and spray a square or round 9″ pan with cooking spray.
-
For the Crust: In a food processor, pulse the cereal until it’s fine crumbs. Add the melted butter until combined. Press firmly into prepared pan and bake for 5 minutes. Cool while preparing the filling.
-
In a large bowl, beat the cream cheese and erythritol until fluffy. Add the sour cream, eggs, vanilla, and liquid Stevia and beat until smooth.
-
Pour on top of the crust and bake for 30-35 minutes or until center is set. Remove from oven and let cool to room temperature before chilling for 4 hours. Serve with cream and berries.
