Keto Cheesecake
Certainly! Here’s a simple and delicious recipe for a keto-friendly cheesecake:
Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted butter
- 2 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter.
- Make the Crust:
- In a bowl, combine almond flour, cocoa powder, melted butter, powdered erythritol, and vanilla extract. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered erythritol and continue to beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until the batter is smooth and fluffy.
- Assemble and Bake:
- Pour the cheesecake filling over the crust in the springform pan.
- Smooth the top with a spatula.
- Bake in a Water Bath:
- Place the springform pan in a larger pan and fill the larger pan with hot water until it reaches about halfway up the sides of the springform pan. This helps prevent cracks in the cheesecake.
- Bake in the preheated oven for about 50-60 minutes or until the center is set.
- Cool and Chill:
- Allow the cheesecake to cool in the oven with the door ajar for about an hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
- Serve:
- Run a knife around the edge of the pan before removing the sides.
- Slice and serve chilled.
Enjoy your keto-friendly cheesecake! You can also add sugar-free whipped cream or a few berries on top for extra flavor.
