Keto Cheesecake
Keto Cheesecake bakes into a tender dessert with balanced sweetness and a soft crumb.
About This Recipe
Keto Cheesecake works best when the batter or filling is handled gently.
Give cups wholesome yum blanched and cup unsalted butter ) enough attention, then bake or chill until the dessert holds its shape.
Ingredients
- ✓2 cups Wholesome Yum 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
- ✓32 oz Cream cheese ((softened))
- ✓1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
- ✓3 large Eggs
- ✓1 tbsp Lemon juice
Ingredient Notes
- Flour: Measure lightly so the crumb stays tender.
- Butter: Use the texture called for in the recipe, whether melted or softened.
- Cream: Cold cream whips best and gives desserts a lighter texture.
- Seasoning: Season in layers so the finished dish is not flat.
Instructions
- 1
Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
- 2
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.
- 3
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.
- 4
Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
- 5
Beat in the eggs, one at a time.
- 6
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 we don't want.)
- 7
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.
- 8
Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
- 9
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.)
Katy’s Kitchen Tips
- Measure carefully for consistent texture.
- Scrape the bowl so everything mixes evenly.
- Avoid overmixing once flour or whipped cream is added.
- Cool or chill as directed before slicing or decorating.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Keto Cheesecake
Serve Keto Cheesecake with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy baked portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Keto Cheesecake ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Keto Cheesecake is done?
Use the doneness sign named in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 325 kcal
- Carbohydrates: 6 g
- Cholesterol: 10 mg
- Fiber: 1 g
- Protein: 7 g
- Sodium: 33 mg
- Sugar: 2 g
- Fat: 31 g
- Saturated Fat: 2 g