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Equipment
Springform tin
Measuring cups and spoons
Electric Hand Mixer
Ingredients
Almond Flour Crust
1cupalmond meal/flour
2tbspbuttermelted
1tbspgranulated sweetener of choiceor more to your taste
Vanilla Keto Cheesecake Filling
16ozcream cheesesoftened
⅓cupgranulated sweetener of choicegranulated, more to taste
1tbspvanilla extract
½cupheavy whipping cream
2eggs - mediumroom temperature
1tsplemon juice
4 Topping Flavors
sugar-free raspberry sauce
sugar-free lemon curd
sugar-free maple syrup
keto "Nutella"
Prevent your screen from going dark
Instructions
Almond Flour Crust (Gluten-Free)
Preheat oven to 180°C/350°F.Mix all the ingredients for the cheesecake crust together in a bowl using a fork. It should be crumbly.
Pour the cheesecake crust mixture into the bottom of your oiled and lined cheesecake pan. Using your palm or the bottom of a cup firmly pack the crust until it is covering the bottom of the pan. You can press the crust up the sides of the pan a bit if desired.
Bake the crust in the oven for 10 minutes until just golden brown on the edges. Remove it from the oven and set it aside until it is ready to fill. Do not remove the crust from the pan.
Keto Vanilla Cheesecake Filling
In a large bowl mix together the softened cream cheese, sweetener, vanilla, cream, and lemon juice using your electric hand mixer. Mix until the filling is smooth and there are no lumps.
Next, add the eggs to the batter and mix the batter until the eggs are just blended and not visible anymore. Pour the filling into the crust. Tap the cheesecake on the counter several times to level the cheesecake and remove any large air bubbles.
Place the cheesecake in the hot oven uncovered on the middle rack. On the rack below the cheesecake put an oven-safe dish filled halfway with water. This will create a steam bath for the cheesecake and help prevent cracking.Bake at 180°C/350°F for 30-40 minutes. Your cheesecake is done when the edges have set but the middle is still jiggly.
When the cheesecake is done baking remove it from the oven and let it cool on the counter until it is room temperature. Then cover and chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight. The next day, remove the cheesecake from the pan and slice it. Serve with a spoonful of your favorite topping from above.