Keto Diet
Keto Cheesecake is a creamy low-carb Keto dessert with a crunchy cinnamon graham cracker crust. Top with low-carb fruit like berries.
KETO CHEESECAKE
You might wonder is cheesecake is Keto and the answer is yes, with just a few adjustments. Using a low-carb sweetener for the filling and your favorite Keto cereal for the crust makes it easy. Even our non-Keto friends had no idea it was Keto.
HOW TO MAKE KETO CHEESECAKE
Preheat the oven to 350 degrees F and spray a square or round 9″ pan with cooking spray.
For the Crust: In a food processor, pulse the cereal until it’s fine crumbs. Add the melted butter until combined. Press firmly into prepared pan and bake for 5 minutes. Cool while preparing the filling.
In a large bowl, beat the cream cheese and erythritol until fluffy. Add the sour cream, eggs, vanilla, and liquid Stevia and beat until smooth.
Pour on top of the crust and bake for 30-35 minutes or until center is set. Remove from oven and let cool to room temperature before chilling for 4 hours. Serve with cream and berries.
WHY DID MY CHEESECAKE CRACK?
The reason cheesecakes crack is for a few reasons. It can be that the cheesecake is baked at too high of a temperature. Usually when a cheesecake cracks it is because there was a big change in temperature quickly. The main way to avoid this is to cool the cheesecake to room temperature before placing in the fridge to cool.
TOPPINGS:
We like to top this with whipped cream sweetened with powdered Swerve and low-carb berries such as strawberries, blueberries, and raspberries.
OTHER KETO DESSERTS
KETO RECIPES
Keto Cheesecake is a creamy low-carb Keto dessert with a crunchy cinnamon graham cracker crust. Top with low-carb fruit like berries.
Filling:
-
2
(8 ounces)
cream cheese, softened -
1/2
cup
erythritol (any low-carb sweetener like Monkfruit or Swerve) -
3
tablespoons
sour cream -
2
large
eggs -
1
teaspoon
vanilla extract -
10
drops
liquid Stevia
Preheat the oven to 350 degrees F and spray a square or round 9″ pan with cooking spray.
For the Crust: In a food processor, pulse the cereal until it’s fine crumbs. Add the melted butter until combined. Press firmly into prepared pan and bake for 5 minutes. Cool while preparing the filling.
In a large bowl, beat the cream cheese and erythritol until fluffy. Add the sour cream, eggs, vanilla, and liquid Stevia and beat until smooth.
Pour on top of the crust and bake for 30-35 minutes or until center is set. Remove from oven and let cool to room temperature before chilling for 4 hours. Serve with cream and berries.
