This Keto Cheesecake recipe presents a delightful twist on the classic dessert, offering a creamy and indulgent treat that fits perfectly into a low-carb lifestyle. The crust, made with almond flour, butter, erythritol, and vanilla extract, provides a sturdy and flavorful base that complements the rich cheesecake filling.
The filling itself boasts a velvety texture, achieved by blending softened cream cheese with Greek yogurt, powdered erythritol, eggs, vanilla extract, and optional lemon zest for a hint of brightness. This combination creates a smooth and decadent cheesecake mixture that promises to satisfy even the most discerning palates.
Baking the cheesecake in a water bath ensures gentle and even cooking, preventing cracks and ensuring a silky-smooth texture throughout. Once baked to perfection, allowing the cheesecake to cool gradually in the oven helps to prevent cracking and maintain its creamy consistency.
After chilling in the refrigerator for several hours or overnight, the cheesecake sets into a firm yet luscious dessert ready to be sliced and served. For added flair, consider garnishing with keto-friendly toppings such as fresh berries or a drizzle of sugar-free chocolate sauce, enhancing both the visual appeal and taste of this irresistible treat.
With each slice containing only around 5 grams of net carbs, this Keto Cheesecake offers a guilt-free indulgence for anyone following a low-carb or ketogenic diet. Whether enjoyed as a decadent dessert after a meal or as a satisfying treat any time of day, this cheesecake is sure to become a favorite among those seeking a delicious and wholesome alternative to traditional high-carb desserts.
Keto Yogurt cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons erythritol (or preferred keto-friendly sweetener)
- 1/2 teaspoon vanilla extract
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup plain Greek yogurt
- 2/3 cup powdered erythritol (or preferred keto-friendly sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions:
- Preheat your oven to 325°F (165°C).
- Prepare the Crust:
- In a bowl, combine the almond flour, melted butter, erythritol, and vanilla extract.
- Press the mixture into the bottom of a greased 9-inch (23 cm) springform pan to form the crust.
- Bake the crust for about 10-12 minutes, or until it’s slightly golden. Remove from the oven and let it cool.
- Prepare the Filling:
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the Greek yogurt, powdered erythritol, eggs, vanilla extract, and lemon zest (if using). Mix until all ingredients are well combined and smooth.
- Assemble and Bake:
- Pour the filling over the cooled crust in the springform pan.
- Smooth the top with a spatula to create an even surface.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish and add hot water to the larger dish, creating a water bath for even baking.
- Bake the cheesecake in the preheated oven for about 45-55 minutes, or until the edges are set but the center is slightly jiggly.
- Cool and Chill:
- Once done, turn off the oven and leave the cheesecake in the oven for about an hour to gradually cool.
- Then, remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
- Serve:
- Once the cheesecake is set, remove it from the springform pan and slice it into portions.
- Serve with keto-friendly toppings if desired, such as fresh berries or a drizzle of sugar-free chocolate sauce.
Nutritional Information (per slice, based on 12 slices):
- Calories: ~290 kcal
- Total Fat: ~26g
- Saturated Fat: ~13g
- Total Carbohydrates: ~6g
- Dietary Fiber: ~1g
- Net Carbohydrates: ~5g (Total Carbs – Fiber)
- Protein: ~7g