What’s the first thing that comes to mind when you think of cheesecake? Sweet and sugary? High carb and not keto-friendly at all? You know, you’re absolutely right. But it doesn’t mean you need to say goodbye to this marvelous dessert forever. Fortunately, our low carb and sugar free keto cheesecake recipe will satisfy your sweet tooth whilst keeping you on track of your keto diet.
Start by preheating the oven to 350°F (180° C). Line a 9" / 23cm springform pan with parchment paper, and then grease and flour the paper to make sure the crust stays intact.
To make the crust, mix the almond flour, melted butter, erythritol, and vanilla extract in a mixing bowl to get a slightly crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes and let it cool it down to room temperature (this is to prevent the crust from cracking due to sudden temperature change).
* Pro tip: If you’re concerned about presentation and want to even out the crust’s thickness, carefully press the dough on all sides (including the bottom) with your fingers. You can use a knife to carefully remove the excess dough.
For the filling, mix together the cream cheese and powdered sweetener with an electric mixer until fluffy. Then add the eggs, one at a time. Last but not least, add lemon juice and vanilla extract and mix it gently until you get a smooth mixture.
Pour the cream mixture into the pan (over the crust). Bake for 45-55 minutes until the center is ALMOST set. Remove the cheesecake from the oven. Allow it to reach room temperature, before refrigerating for at least 4 hours or overnight, until completely set.
Now, how to tell if the keto cheesecake is cooked?
Check the center of the cake. If it’s still a bit wobbly and jiggly, it’s perfect. If the top has hardened and caramelized, then it’s overcooked. If it’s showing some cracks, then it’s definitely overcooked (don’t worry, there’s a solution below).
With the cheesecake done, it’s time to make the sugar-free jam. Mix the gelatin with the lemon juice. Stir well to dissolve. In a saucepan, mix berries, sweetener, and water. Stir well. Bring to a gentle simmer over low heat for 20 minutes. Add the gelatin to the mix while making sure it’s completely dissolved. Let it cool and store it in a jar.
Pour dollops of the jam over the cheesecake and serve cold. Enjoy!
Serving Size 1 Piece
Servings 10