Keto Cheesecake. If I hadnt made it myself I wouldn't believe it was keto. Remember that keto cheesecake is a custard and will not fully set when baking. Cheesecake is done when the center is almost set, but still jiggly.

The main ingredients, like cream cheese and eggs, are already keto friendly. The other advantage is that you can really play around with the sweetness level. This silky, creamy, keto cheesecake has a tang of lemon and is the perfect sugar-free dessert for special occasions. You can have Keto Cheesecake using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Keto Cheesecake

Prepare 1 1/2 cup of almond flour.
It's 1/4 cup of stevia.
You need 1 tsp of cinnamon.
It's Pinch of salt.
You need 6 tbsp of butter melted.
Prepare of Filling.
Prepare 5 (8 oz) of blocks cream cheese- room temp.
Prepare 5 of room temp eggs.
It's 2 cups of swerve(powdered).
Prepare 2 tbsp of vanilla extra.
It's 8 oz of sour cream.

You don't have to be an experienced baker to make this impressive and delicious treat — as a matter of fact, you don't even have to turn on the oven! The best way to store keto-friendly cheesecake is in the refrigerator in an airtight container. If you want to keep it longer than that, I suggest freezing it. This keto cheesecake crust calls for almond flour as the base - if you don't have any on hand, simply pulse raw almonds or pecans in a food processor until they turn to a flour consistency.

Keto Cheesecake instructions

Combine almond flour, stevia, cinnamon salt and melted butter until sticks together. Press into the bottom of a cheesecake pan bottom all the way around the pan. Refrigerator crust in fridge for at least 20 minutes..
In stand mixer combine cream cheese and sour cream until smooth. Add one egg at a time and slowly add the sugar (1/3 at a time) until mixture is smooth and creamy. Next add vanilla extract. Poor batter into cheesecake springform pan and bake for 50 minutes or until slightly brown on top. Turn the oven off and crack door for 25 minutes more. Remove and allow to cool for 5-10 minutes..
Remove springform sides and wrap in cling film. Refrigerate over night!.

This keto/gluten-free crust is buttery and crumbly, just like the graham cracker version. It's got almond flour, coconut flour, and shredded coconut, plus lots of melted butter to hold it together. Cheesecake is probably the most keto adaptable dessert recipe there is. With that being said, most of the ingredients used to make today's keto cheesecake recipe are found in "normal" cheesecake. A regular cheesecake has a cookie or graham cracker crust which is not Keto.