Keto Cheesecake with Almond Flour

Keto Cheesecake with Almond Flour

Indulge in the heavenly delight of our Keto Cheesecake! This low-carb, sugar-free dessert is a creamy and decadent treat that satisfies your sweet cravings while keeping you in ketosis. This Keto Cheesecake is a perfect guilt-free indulgence made with a rich almond flour crust and a luscious cream cheese filling. Follow our step-by-step instructions below and experience pure keto-friendly bliss made from keto-friendly ingredients

Ingredients:

For the Crust:

For the Filling:

  • 450g cream cheese, softened
  • 120g powdered erythritol (or your preferred keto-friendly sweetener)
  • 4 large eggs
  • 120ml heavy cream
  • 10ml vanilla extract or several drops of our Groovy Keto Vanilla Liquid Stevia Drops
  • Zest of 1 lemon (optional)
  • Fresh berries for garnish (optional)

Instructions:

  1. Preheat your oven to 160°C (325°F) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Combine the almond flour, unsweetened cocoa powder, powdered erythritol, and melted butter for the crust in a mixing bowl. Mix until well combined and press the mixture into the bottom of the prepared pan, forming an even layer.
  3. Bake the crust in the oven for 10 minutes, then remove and set aside to cool while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered erythritol and continue to beat until well combined.
  5. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
  6. Pour in the heavy cream, vanilla extract, and optional lemon zest. Beat the mixture until smooth and creamy, with no lumps remaining.
  7. Carefully pour the filling over the cooled crust in the prepared pan, spreading it evenly.
  8. Place the cheesecake in the oven and bake for approximately 50-60 minutes, or until the edges are set but the centre is slightly jiggly.
  9. Turn off the oven and leave the cheesecake inside for another hour to cool gradually. This helps prevent cracking.
  10. Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow it to set and develop its flavours.
  11. When ready to serve, release the sides of the springform pan and transfer the cheesecake to a serving plate.
  12. Garnish with fresh berries, if desired, and slice into portions.
  13. Enjoy every delectable bite of this creamy Keto Cheesecake and savour the guilt-free delight it brings!

Note: Store any leftovers in the refrigerator for up to 5 days for optimal freshness.

Treat yourself to this indulgent Keto Cheesecake that's low in carbs and high in flavour. With a rich almond flour crust and a velvety cream cheese filling, this dessert satisfies your sweet tooth while keeping you on track with your ketogenic lifestyle. Follow our easy recipe and enjoy a slice of keto-friendly bliss today!

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