This easy keto cheesecake recipe is easy to follow and results in a creamy and delightful keto cheesecake with a delicious buttery crust that will satisfy your sweet tooth.
Cut out a circle of parchment to fit the bottom of the pan.
Place the baking paper circle in the bottom of the pan.
In a mixing bowl, combine almond flour, stevia, and cinnamon for the crust.
Add the melted butter and mix until fully combined.
Transfer the crust to the prepared springform pan. Press down firmly to form a crust.
Bake the low carb crust for 10 minutes then remove it from the oven and allow it to rest while you prepare the cheesecake filling.
In a mixing bowl, combine cream cheese, stevia, and sour cream or heavy cream.
Mix together until the ingredients are smooth and creamy.
Whisk the room temperature eggs lightly in a separate bowl with vanilla extract and stevia until well combined.
Pour the whisked eggs into the cream cheese mixture then stir with a whisk until just combined. Be careful not to overmix the cheesecake batter, as this can cause it to crack.
Pour the filling into the crust then smooth the top with an offset spatula or butter knife.
Bake for 45-50 minutes or until the cheesecake center is set and the edges are golden brown.
Allow the cheesecake cool completely to room temperature, then store the cheesecake in the refrigerator for at least 2 hours, or until fully chilled.
Once chilled, remove the keto cheesecake from the springform pan and top with fresh sliced strawberries.
Notes
This recipe serves 8 and contains 9 net carbs per serving.
Let all your ingredients come to room temperature first before starting. This will ensure that they blend together smoothly and evenly.
Be cautious not to overmix the batter when combining the egg mixture with the cream cheese mixture. Overmixing can cause the cheesecake to crack during baking.
Let the cheesecake cool down to room temperature before refrigerating to help it set properly and keep condensation from forming on the surface.
When slicing the cheesecake, dip your knife in hot water then wipe it dry with a clean towel between cuts. This will help to ensure clean, smooth slices.
Store the cheesecake in the refrigerator covered in plastic wrap or tinfoil to prevent it from drying out or absorbing any odors.