KETO Cheesecake | How To Make THE BEST Low Carb CHEESECAKE Recipe FOR KETO

Keto cheesecake is what we’ve got on tap today. This stuff is rich. It’s decadent. It’s creamy, it’s just absolutely delicious. I’m even gonna show you guys how to make a shortbread cookie crust that is totally keto friendly and totally low-carb for the keto cheesecake.

This thing is just it’s crazy, delicious, but that being said, let’s jump right into this recipe and make some keto cheesecake. So the first thing we want to do is get some eggs out and bring them up to room temperature as well as three blocks or 24 ounces of full fat cream cheese.

At this point, we’ll also want to preheat our oven to 300 degrees and now we’re all set to get out our food scale, a large bowl and we’re ready to start making the crust for our keto cheesecake. So the first thing we’re gonna add to that bowl is some blanched almond flour there’s a lot of you guys know.

I love to use this one by Kirkland’s, because it’s cheap and as the lowest amount of net carbs I’ve seen for almond. Flour with that being said, we’re gonna add one and a quarter cups or a hundred and forty grams of that stuff to our bowl and then we’re gonna sweeten up the crust of our keto cheesecake without adding any carbs or calories by using some confectioner’s Swerve and more specifically, we’re adding a quarter cup or 40 grams of it for our crust today.

Lastly, we’re just gonna add a pinch of salt and then we’re gonna whisk those ingredients together until they’re combined once they’re, combined, we’re gonna start, adding the wet ingredients and the first ingredient we’re adding is a quarter cup or 56 grams of melted butter.

Next, we’re gonna crack and add one large egg to our bowl, as well as a teaspoon of vanilla extract. So now we’re gonna use the spatula and mix all those ingredients together until a thick batter forms once it does we’re gonna set that bowl aside and get out a 9-inch springform pan to not only bake the keto cheesecake crust in, but eventually we’re gon Na bake the entire keto cheesecake inside of it as well.

For now, though, we’re just gonna coat that pan with baking spray, add the dough for the crust to it and evenly spread the dough out in the pan. So once that’s looking good we’re gonna bake the crust for around 15 minutes and in the meantime of the crust, baking we’re gonna start, making the filling for our low-carb cheesecake.

The base of our keto cheesecake, like most cheesecakes, is full fat cream cheese and, like you already saw, we took our sour earlier to bring it up to room temperature, so we’re gonna. Add those three eight ounce, 227 gram blocks of cream cheese to a very large bulb.

Also, at this point, we’re gonna add this sweetener for our keto cheesecake, filling once again we’re using confectioner swerve to sweeten things up, just like we did with the crust and for today’s recipe, we’re gonna add just less than a cup or 125 grams of It to our bowl so now we’re gonna get out a hand mixer and beat the cream cheese and the swerve together until they’re, combined with one another.

Once they’re combined, we’re gonna add the juice from a quarter of a lemon as well as a teaspoon of vanilla, extract and at this point, we’re gonna start cracking adding and mixing two large eggs into the keto cheesecake filling as well.

So once we’ve combined those eggs thoroughly into the other ingredients and it’s looking smooth and creamy like this, the crust should be done baking in the oven, so we’re all set to add the filling of our cheesecake.

On top of our crust – and I like to use an icing spatula to make sure the low-carb cheesecake filling is evenly spread out in the pan like this. So when we’ve got that evenly spread out in the pen, we’re gonna turn up the temperature of our oven to 350 degrees and then we’re gonna pop our keto cheesecake in there for around 35 minutes.

Well, no, the cheesecake is done when the outer ring of it is set, but the inside is still a little jiggly when we shake the pan. So at this point we can remove it from the oven and we’re gonna. Let the cheesecake cool down to room temperature and then, when it cools down we’re gonna wrap the top of it in tin, foil and refrigerate it for at least five hours.

So when we’ve waited patiently for our keto cheesecake to cool and those five hours have passed, we can take it out of the refrigerator unlatch the pan, cut it into slices and enjoy it. As always for more information about today’s low-carb keto cheesecake recipe check the video description below and I hope you like it.


Source : Youtube

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