If you have a sweet tooth and love dessert, it’s not always about eating a keto lifestyle because dessert and sugar often go hand in hand. And sugar-friendly and keto-friendly diets don’t. Luckily, keto treats have improved a lot over the past few years, and you don’t have to sacrifice flavor just to cut carbs and calories.
In fact, make a keto cheesecake is easier than you think – and you never would now it was keto! PARADE chef Jon Aston’s easy recipe will fit into your diet without sacrificing flavor, thanks to a few key ingredient swaps.
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What makes this keto cheesecake?
The diet dessert is keto because all the sugar has been removed and replaced with stevia. Almond flour crust is also keto.
Related: 43 Best Keto-Friendly Sweet Treats to Snack On
- 7 oz ground almond flour
- 3 packets (3.5 oz) stevia
- Pinch of salt
- 3 tablespoons melted butter
- 40 oz whole cream cheese
- 12 packets (3.5 oz) stevia
- Zest of 1 lemon (I use a grater)
- 1 tablespoon lemon juice
- 1 tablespoon of vanilla extract
- 6 large eggs
- ¾ cup sour cream
Related: 10 Keto Desserts That Will Make You Forget The Carbs
How to make keto cheesecake
1. Center a rack in the oven and preheat the oven to 425 degrees F. Then, to make the crust, butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of foil.
2. Place a 4-inch parchment paper collar inside the pan to prevent overflow.
3. Combine almond flour, stevia and salt in a medium bowl.
4. Pour the melted butter over it and stir until all the dry ingredients are evenly moistened.
5. Put the ingredients into the springform pan and use your fingers to pat an even layer of bread crumbs into the bottom of the pan.
6. To make the filling, using a paddle in your stand mixer, beat the cream cheese and stevia on medium speed until light, soft and creamy, about 6 minutes.
7. Stop and scrape the sides of the mixer. Add the lemon zest, lemon juice and vanilla and turn the blender back on.
8. Add eggs, one at a time, beating for 1 full minute after each addition. The goal is to have a well-ventilated dough.
9. Reduce mixer speed to low and stir in sour cream. Then pour the filling into the prepared pan and place it on a cookie sheet in the preheated oven.
10. Bake the cheesecake for 20 minutes, then turn off the heat. Hold the oven door open with a wooden spoon for 10 minutes. After 10 minutes, turn the oven to 250 F and bake for about 30 to 35 minutes. It should still be waved in the center (145 F). Leave to stand at room temperature for an hour, then place in the refrigerator for 12 hours to set.
11. It should still be waved in the center (145 F). Leave to stand at room temperature for an hour, then place in the refrigerator for 12 hours to set. Then slice and serve!
12. Garnish with sliced strawberries or blueberries.
Related: 42 Best No-Bake Cheesecake Recipes
- Start in a hot oven and lower the temperature to avoid using a double boiler
- A wooden spoon in the oven door allows heat to escape to lower the temperature faster
- The almond flour crust gives the cheesecake a more nutty flavor than a graham cracker crust (almond flavor)
- When using stevia, less is more. 12 sachets are enough to form a cheesecake and do not alter the texture
- Vanilla can replace lemon zest/juice and will still be great, lemon just makes it a bit brighter
More Keto Recipes:
Best Keto Cheesecake Recipe