The Best Keto Cheesecake Recipe Sugar-Free

Article #37

Introduction

If you’re on a ketogenic diet or low carb diet, you don’t have to give up sweets, especially if you have a sweet tooth. We don’t think dieting would become popular if people knew they couldn’t have sweets while on it. All sorts of tempting keto desserts can be found these days. Making a traditional keto cheesecake seemed like a natural progression given that we often use full fat cream cheese in our fat bombs.

If you’re looking for a delicious and keto-friendly cheesecake recipe, then look no further! This sugar-free low carb cheesecake recipe is absolutely mouth-watering and perfect for those on a ketogenic diet. Plus, it’s really easy to make – so you’ll be able to enjoy a slice of heaven without any hassle. So what are you waiting for? Start baking!

Ingredients

• 1/2 c. almond flour
• 1/4 c. shredded coconut
• 1/2 c. coconut flour
• 3 (8-oz.) blocks of full fat cream cheese, softened cream cheese to room temperature
• 1/2 c. (1 stick) unsalted butter, melted
• 1 tbsp of stevia or monk fruit sweetener or granulated sweetener of your choice – For the crust
• 1 c. stevia or monk fruit sweetener or granulated sweetener of your choice – For the filling
• 16 oz. sour cream, at room temperature
• 3 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 1 1/2 tbsp lemon juice
• Sliced strawberries, or fresh berries (Blueberries / raspberries) for serving

Helpful Conversion Table

Instructions

Preparation :

• Turn on the oven to 300 degrees. This is a slow oven temperature. (Do not use medium heat as this is for the classic cheesecake or traditional cheesecake recipe.)
• Cheesecake crust: Prepare a greased 8- or 9-inch springform or cake pan by lining the bottom and sides with aluminum foil. Combine the flours, coconut, and butter in a mixing basin. The crust should be pressed into the bottom and up the edges of the pan, similar to graham cracker crust (Do not use pre-made crusts from the supermarket). While you are preparing the filling, you can chill the pan.
• Cheesecake batter: Prepare the filling. Combine the cream cheese and sour cream in a large bowl and whisk until smooth. Beat in the vanilla extract and stevia. Put in the eggs one by one and stir well after each addition. Apply the filling on the crust in an equal layer.
• Cook cheesecake on the middle oven rack in a deep roasting pan.
• In a roasting pan, carefully add enough boiling water to reach halfway up the sides of a springform pan. To achieve a barely jiggly center, bake for 1 hour to 1 hour and 20 minutes. Leave the cake in the oven, uncovered, with the oven door ajar, to cool slowly for an hour after you’ve turned off the oven.
• After chilling for at least five hours or overnight, remove pan from water bath and peel off foil. Strawberry slices make a lovely garnish.

Creating the perfect crust:

Similar to the graham cracker variant, this keto/gluten-free crust is buttery and crumbly. There’s melted butter and various types of flour (including almond flour and coconut flour) to bind everything together. You’ll get a healthy dose of additional protein, with the rich, satisfying flavor of almonds and coconuts. For optimum crust coverage, press the dough into the bottom and up the edges of your pan.

Double the fat:

This cheesecake is the epitome of decadence, thanks to the three blocks of cream cheese and sixteen ounces of sour cream that go into its preparation. Make sure everything is at room temperature before you begin. This ensures a silky-smooth filling that combines easily and cooks evenly. Start by beating the cream cheese until there are no more lumps, then add the sour cream and continue beating until the batter is as smooth as possible.

Bring it up to temp:

Before you start mixing, make sure the cream cheese is completely softened. Otherwise you can be left with lumps that won’t be whisked away no matter how hard you mix the concoction. If you don’t have time to heat your cream cheese for an hour on the counter, peel away the packaging, pour the cream cheese into a microwave-safe bowl, and microwave it for 10 seconds. Check it with a knife to check whether it’s pliable, and if it still isn’t, pop it back in the microwave for another 5 seconds.

Choose your sweetener:

Stevia might have a slightly metallic aftertaste that some people aren’t keen about. Some of the keto desserts we make, like keto chocolate cake, call for erythritol-based sweeteners like Swerve. It tends to have a less apparent aftertaste, even when you use more of it. You may replace the stevia with Swerve, but you need to test the batter before adding the eggs to make sure it’s sweet enough. You can substitute monk fruit sweetener or granulated sweetener of your choice.

Don’t over mix:

You can use an electric mixer or a food processor or a hand mixer but a hand mix or a whisk is preferred. A cheesecake that has been overmixed may develop air bubbles during baking and then deflate after cooling. Discover the sweet spot for mixing and continue until the batter is uniform in appearance.

Give it a bath:

There is a basic rule of thumb when creating cheesecakes: always use a water bath. It’s true that this seems like a bothersome extra step, but you’ve already made it this far! Make it as close to ideal as you can. In order to prevent any water from spilling out while baking, line the bottom and sides of your springform pan with aluminum foil, then place it within a deep roasting pan. The steam created from boiling water ensures even cooking with no dry, crusty tops or terrifying cracks.

Nutrition Facts:

Amount per serving.

Serving size: 1 slice (1/16 of recipe)

This recipe makes 16 individual slices

Note :

Please visit these websites for more detailed Nutrition Facts, Conversions and Ingredient Substitutions:

1. https://www.nutritionvalue.org
2. https://www.eatthismuch.com
3. https://goodcalculators.com/cooking-conversion-calculator/

Conclusion

As you’d expect from a cheesecake, ours is smooth, decadent, and tart (and probably miss from time to time). No major changes were required to our standard cheesecake recipe, either. Using a keto-friendly sweetener in place of sugar in the cheesecake base and almond and coconut flour in the crust will quickly transport you to keto nirvana. If you follow these guidelines, you’ll soon be enjoying the cheesecake of your dreams. The most popular keto dessert on Wholesome Yum is this low carb keto cheesecake recipe, and for good reason.

This sugar-free cheesecake recipe is ideal if you’re on a ketogenic diet, have a loved one with diabetes, or are just looking to cut back on the amount of sugar in your diet. It’s every bit as decadent, sugary, and tasty as the real thing, but without the added junk. The keto cheesecake recipe is sugar-free, delicious, and perfect for those on a ketogenic diet. If you are looking for a dessert that will help you stick to your keto diet goals, then this is the recipe for you. Give it a try today!

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