Keto Cheesecake

When I create keto recipes my goal is to make them as close to “the real thing” as possible. 

This recipe was a huge success in that regards. Except for a bit of difference in the crust, you can’t tell it’s keto. The taste and texture are amazing. 

You can make it as a 10 inch cheesecake, 2 - 7 inch, or 24 to 30 muffin cup sized. The only thing you have to change is the cooking time. The bigger it is, the longer it takes! 

Keto Cheesecake

Ingredients

Crust

2 cups almond flour

1/3 cup melted butter

3 Tbsp brown sugar Swerve (or similar sugar replacement)

1 tsp vanilla

Cheesecake

5 - 8 oz pkg cream cheese, softened

1 cup powdered Swerve (or similar sugar replacement)

4 eggs

2 Tbsp sour cream (or Greek yogurt) 

 1 tsp vanilla

Directions

Preheat oven to 350. 

Combine crust ingredients and press firmly into pan. Bake at 350 for 10 minutes. Remove from heat and set aside while you prepare filling.

Beat cream cheese until smooth, scraping bowl as needed. Beat in Swerve and then eggs, one at a time. Beat in sour cream and vanilla. Pour over crust in pan. 

If you are using muffin trays, be sure to fill evenly so they bake evenly. Reduce heat to 325 and cook until done - approx 50 to 80 minutes. (Depending on size of pan) Top should look dry and filling shouldn’t jiggle when the pan is moved. 

Let cool completely before removing from larger, springform pans. If you make them in muffin tins lined with paper cups then you can remove them carefully and let them cool on wire racks. 

Let chill overnight (or at least several hours) before topping with your favorite toppings.

I went with a sugar free lemon curd, keto caramel sauce, and keto strawberry jam. Try blueberries or strawberries, or even just some whipped cream! 

According to MyFitnessPal, one serving (if you divide in 12) is: 

500 calories, 49 fat, 7.5 carbs, 2 fiber, 13 protein. 5.5 net carbs.

If you make 24 muffin sized it’s is: 

250 calories, 25 fat, 3.75 carbs, 1 fiber, 6.5 protein. 2.75 net carbs

FYI - These counts are for the crust and filling only, not the toppings. 

Everyone I have made this for has loved it! It is diabetic friendly, gluten free, low carb, keto friendly, and still super delicious!