This really is the best low carb and keto cheesecake. Even my non-keto family proclaime “This is the best cheesecake I have ever had!”
Notes Course: Dessert Cuisine: American Keyword: low carb
cheesecake Prep Time: 20 minutes Cook Time: 50 minutes setting time: 8
hours Total Time: 1 hour 10 minutes Servings: 12 Calories: 600kcal
For the crust
1 1/2 Cups Almond flour
1/4 Cup Confectioners Swerve
1 teaspoon Cinnamon
6 Tablespoons Butter, melted
For the filling
6 Packages 8 ounces full fat cream cheese, room temperature
2 Cups Confectioners Swerve
5 Large Eggs room temperature
8 Ounces Sour Cream room temperature
1 Tablespoon Vanilla extract
Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients
in a medium bowl. Mix in the butter. Pour the crust mixture into a 9 inch springform pan and press
halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the
bottom. Refrigerate the crust for 20 minutes.
In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and
fluffy. If you use a stand mixer use the paddle attachment.
Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
Add in the room temperature eggs one at a time and beat until well incorporated.
Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven.
Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the
cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to
ensure the cake doesn’t stick. Do not remove the springform). Let sit on the counter for 1 hour.
Cover loosely with plastic wrap and refrigerate for at least 8 hours.
Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
Nutrition for 1/12th of recipe (not including strawberry topping): 600 calories / 54g fat / 31g sat fat /
7g carbs / 2g fiber / 14g protein
The most important thing you should know when it comes to making cheesecake is that all of your
ingredients should be at room temperature. Anything that is refrigerated should be left out for at
least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese.
Submerging your eggs in warm water will help speed up the process, as will unwrapping and
chopping your cream cheese into smaller pieces.
recipe source https://jenniferbanz.com