Hey guys, if you want something Keto or interested in why this low carb eating lifestyle isn’t going away – this Keto Cheesecake is definitely one you won’t want to pass up making or eating now and later!
This indulgence is actually sugar-free, low-carb and gluten-free. It’s so creamy and luscious, and perfect for a small crowd or your own self-indulgence, if you choose to go down that path. I can’t be held responsible, if you choose that path, at least it’s a healthier path, right?
Once baked, this cheesecake does need to sit overnight or up to 6 hours in the fridge to set. So, if you need this right away maybe you could just eat some Edible Healthy Chocolate Chip Cookie Dough which can also be made Keto.
The cheesecake and almond flour crust is easy to throw together though, and while the cheesecake is baking, you can make a delicious fruity topping.
My husband wanted blueberries and I didn’t have enough, so cherries won out. We were craving blueberry, but the cherry topping was awesome!
Sweeten up your life with a list of low carb berries, stone fruits and citrus fruits for seasonal tastes and what’s great is; this fruit topping is also sugar-free and totally yum and goes perfectly with this creamy cheesecake.
You can make the topping anytime before you serve it, but I like to do it while the cheesecake is baking away and that way I get everything done and I’m all focused.
The Keto Diet is built on a special high-fat, very low-carb and is sugar free using natural and low carb, healthier sugars: Best Sweeteners for Low-Carb Keto Diets Plus Sugar Substitutes to Avoid!
Can be made vegan too, which more power to ya – just switch out the eggs for 1 cup of coconut milk yogurt.
Can also be made with the crust and without the berry topping.
Check out this In-Depth Beginners Guide to Ketosis for more helpful information! Let’s cheesecake!
Keto Cheesecake - Low Carb Sugar Free
- 1 1/2 Cups Almond flour
- 1/4 Cup healthy Confectioners sugar I used Swerve
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter melted
- 16 oz or 2 pkgs cream cheese, very softened or vegan cream cheese / can also be made with 3 pkgs or 24 oz of cream cheese of choice for a thicker, denser, creamy cheesecake texture.
- 1 cup plain Greek yogurt, room temp or coconut milk yogurt (for vegan)
- 2 eggs, room temp (omit eggs and use another cup of coconut yogurt for substitute for vegan or Greek yogurt for non-vegan )
- 2 tsp pure vanilla extract
- 1 tbsp lemon juice
- 1 cup erythritol I used Monkfruit Sweetener. If non-keto use sugar of choice
Fruit Topping: ( or Sugar Free Fruit Filling, store bought )
- 2 ½ cups berries of choice cleaned and chopped as needed.
- 2 tablespoons water
- 3 tablespoons cornstarch
- 2-3 tablespoons erythritol I used Monkfruit Sweetener. If non-keto use sugar of choice
- 1 teaspoon lemon juice
- In a small bowl, add melted butter, almond flour, cinnamon and confectioners sugar together and mash with a fork well to make your crust. Should be dry, yet wet enough to press together in the bottom of an 8 inch springform pan.
- Place crust in fridge while you make the cheesecake filling.
- Preheat oven to 350 degrees and place a pan with water in it half way up on the lowest rack of the oven. Now let’s make the cheesecake filling.
- Using a mixer, mix the very softened cream cheese until smooth and creamy, set aside. Using a blender or mixer, add yogurt, eggs, vanilla, lemon juice and erythritol together and mix together. Add cream cheese and blend mix until smooth and creamy. (Can also mix in mixer, by adding in the yogurt/eggs mixture slowly to the mixture so it doesn’t get cream cheese chunks. If it does, throw it in the blender to smooth it out. Don’t overbeat cheesecake filling.
- Pour filling into the crust and bake on center shelf for 40-50 minutes.
- Once time is up, leave cheesecake in oven, but turn off the heat and let the cheesecake sit in the oven for an additional 15 minutes. Then remove from the oven—it will still look underdone and a little jiggly. Let cool on the counter 20 minutes, then refrigerate overnight for firming up. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired.
- In a saucepan, whisk together the sugar, cornstarch, water, and lemon juice. Make sure the cornstarch is mixed in well and not lumpy. Add the berries, Stir just to combine.
- Cook the berries over medium low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down.
- Add to cheesecake when ready to serve.
- To make vegan, omit eggs and add another cup of coconutmilk yogurt.
- Having all of the ingredients at room temperature will make your cheesecake smoother when mixing.
Recipe adapted from Chocolate Covered Katie