A Delicious and Guilt-Free Dessert: Sugar-Free Keto Cheesecake
Are you a cheesecake lover, but trying to maintain a low-carb diet? Look no further! We’ve got a delicious, melt-in-your-mouth sugar-free keto cheesecake recipe that will satisfy your sweet tooth without ruining your diet.
The Ingredients
When it comes to low-carb cheesecake, there are a few key ingredients you’ll need. These include almond flour, erythritol, cream cheese, eggs, vanilla extract, and heavy whipping cream. The almond flour and erythritol are used to create the crust, while the cream cheese, eggs, and heavy whipping cream are used to create the filling. And of course, the vanilla extract adds that classic cheesecake flavor that we all know and love.
The Instructions
To make the crust, simply mix together the almond flour, erythritol, melted butter, and vanilla extract. Press the mixture into the bottom of a springform pan and bake for 10-12 minutes, or until it’s golden brown. While the crust is baking, prepare the filling by beating the cream cheese and erythritol together until smooth and creamy. Add the eggs, one at a time, and beat well after each addition. Then add the vanilla extract and heavy whipping cream and beat until the mixture is well combined and creamy. Pour the filling over the cooled crust and bake for 30-35 minutes, or until the edges are golden brown and the center is set.
Once the cheesecake is done baking, let it cool to room temperature and then refrigerate it for at least 2 hours or overnight. This will help the cheesecake set and become firm, making it easier to slice and serve.
Why We Love This Recipe
Not only is this low-carb cheesecake recipe delicious and satisfying, but it’s also a great way to stay on track with your low-carb or keto diet. With just 6g of net carbs per serving, this dish won’t throw off your daily carb count. Plus, it’s loaded with healthy fats from the heavy cream and butter, making it a satisfying and filling meal that will keep you feeling full for hours.
Final Thoughts
In conclusion, this low-carb cheesecake recipe is a delicious and guilt-free way to enjoy one of your favorite desserts. So why not give it a try tonight? Your taste buds (and your waistline) will thank you.
Pros:
- Low-carb and sugar-free
- Delicious and satisfying
- Easy to make
Cons:
- Like all desserts, it should be enjoyed in moderation
And if you’re looking for more low-carb dessert ideas, be sure to check out our other recipes. From cookies to brownies to cakes, we’ve got all the sweet treats you need to satisfy your cravings without sacrificing your health goals. So what are you waiting for? Start baking today and enjoy all the flavor and satisfaction of your favorite desserts, without the carb overload!
Melt-In-Your-Mouth Sugar-Free Keto Cheesecake
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/4 cup butter melted
- 1 tsp vanilla extract
For the filling:
- 16 oz cream cheese softened
- 1/2 cup erythritol
- 2 large eggs
- 1 tsp vanilla extract
- /4 cup heavy whipping cream
Instructions
For the crust:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the almond flour, erythritol, melted butter, and vanilla extract. Mix until the ingredients are well combined and the mixture is crumbly.
- Press the crust mixture into the bottom of a 9-inch springform pan. Use a fork to prick the crust all over.
- Bake the crust for 10-12 minutes or until it is golden brown. Remove the crust from the oven and let it cool while you prepare the filling.
For the filling:
- In a large mixing bowl, beat the cream cheese and erythritol until the mixture is smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla extract and heavy whipping cream to the mixture and beat until it is well combined and creamy.
- Pour the filling mixture over the cooled crust and spread it evenly.
- Bake the cheesecake for 30-35 minutes or until the edges are golden brown and the center is set.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once the cheesecake has cooled, cover it with plastic wrap and refrigerate it for at least 2 hours or overnight.