If you’re looking for THE BEST easy low carb keto cheesecake recipe you’ve come to the right place!
Typically making cheesecake is a super involved process that takes over two hours to make.
But it doesn’t have to be!
So, today I’m showing you how to make keto cheesecake in far less time!
This cheesecake is so rich, so smooth, and oh-so-creamy! And the crust is on point too. It’s a keto friendly shortbread cookie crust that’ll have you forgetting about graham crackers in no time.
Oh, and each slice of this keto cheesecake only has 3 NET CARBS. And that’s INCLUDING the crust.
How To Make Keto Cheesecake (Video)
Cheesecake is probably the most keto adaptable dessert recipe there is.
The only other dessert that’s as easy to adapt to the keto diet is this 3 Ingredient Peanut Butter Cookie Recipe.
With that being said, most of the ingredients used to make today’s keto cheesecake recipe are found in “normal” cheesecake. Really the only changes are the sweetener and the crust.
As far as the sweetener goes, you’ll want to use confectioners Swerve, instead of sugar. Swerve has 0 NET CARBS AND 0 CALORIES. It also doesn’t affect blood sugar levels. This makes it one of the best – if not the best – sugar replacements for keto.
And then there’s the crust. The classic graham cracker crust most cheesecake recipes use are loaded with carbs. So, a fantastic alternative is using a keto friendly shortbread cookie crust!
And it’s really, REALLY, easy to make one of those.
In fact, you probably already have most – if not all – of the ingredients for the cookie crust at home.
The crust is made up of blanched almond flour, confectioners Swerve, butter, an egg, vanilla extract, and a pinch of salt.
And it literally takes 5 minutes to make. Honestly, it’s probably as quick as making a graham cracker crust. But, it has FAR fewer carbs!
Making THE BEST Keto cheesecake
I want you to have THE BEST results possible for your keto cheesecake. And to do that I ALWAYS recommend following the recipe as it’s written.
Many times people will try to substitute the Swerve for Stevia in a recipe, and the results are a disaster. This is because sweeteners have different levels of sweetness, and also different tastes to the tongue in general.
With that being said, if you want to substitute the Swerve for another sweetener I recommend doing so with monk fruit.
Also, the base of this keto cheesecake – the crust – is blanched almond flour. And One of the most common questions I get asked is, “Can I substitute almond flour for coconut four?“
And the answer – IN ANY RECIPE – is always NO!
You should never, ever, EVER, substitute one for the other. And like I said, this goes for any recipe, not just the crust of this keto cheesecake.
Coconut flour and almond flour have different absorption properties. Coconut flour is like a sponge, it soaks up all the liquid ingredients in a recipe.
Almond flour is, well, NOT a sponge. It’s like the opposite of a sponge.
So, take my advice, and don’t try it. Unless of course, you want a super dry inedible crust for your keto cheesecake!
Keto Cheesecake | The BEST Low Carb Cheesecake Recipe For Keto
Keto Cheesecake made in under an hour! This is the BEST easy low carb cheesecake recipe you’ll try. It’s amazingly rich & creamy and has the most delicious keto friendly shortbread cookie crust. Best of all, each slice has only 3g NET CARBS!
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 12 Slices 1x
- Category: Dessert
First, bring the eggs and cream cheese up to room temperature
Also, at this point preheat you’ll want to preheat your oven to 300 Degrees
Making The Crust:
Next, take out your food scale, a large bowl, and add all of the dry ingredients for the crust
*Note: For BEST results, I HIGHLY recommend using a food scale to weigh all of the ingredients out to the gram.
Whisk them together until they’re combined
Now add all of the wet ingredients to the bowl, and mix them with a spatula until a thick batter forms
Once it does, coat a 9-inch springform pan with baking spray, and add the batter to the pan
Evenly press the dough out in the pan with the spatula, and bake it for 15 minutes
Making The Filling:
While the crust is baking add another large bowl to your food scale, and add the cream cheese and the confectioners Swerve to it
Use a hand mixer to combine the two ingredients into one another
Once combined add the lemon juice, vanilla extract, and one egg into the bowl and mix again
When those ingredients have been incorporated into one another add the second egg and mix a final time
At this point, the filling should be thick and creamy, and the crust should be done baking in the oven
So, now you’ll want to turn the temperature of the oven up to 350 Degrees and add the filling of the cheesecake on top of the crust
And make sure you evenly distribute the filling in the pan, I like to use an icing spatula to help me with this
Once the filling has been added, bake the cheesecake for around 35 minutes
Ultimately you’ll know it’s done when the edges are set, but the middle still “jiggles” a little bit when you shake the pan
When it’s done baking you’ll want to remove it from the oven and let it cool down to room temperature
Once it cools, you’ll want to cover the top of the springform pan with tin foil and refrigerate it for at least 5 hours
When the keto cheesecake has fully set, and cooled, remove it from the oven, and enjoy
The “carbs” in confectioners Swerve should NOT be tracked. There are 0 CALORIES in it, and thus shouldn’t be tracked into net carbs. If something doesn’t have calories, essentially it can’t have carbs.
Not all sugar alcohols or sugar substitutes work like this, but Swerve does.
Each slice has 3 NET CARBS:
4g Carbs – 1g Fiber = 3 NET CARBS
- Serving Size: 1 Slice
- Calories: 326
- Fat: 26
- Carbohydrates: 4
- Fiber: 1
- Protein: 9
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