Keto Cheesecake - Low Carb and Sugar Free
prep time:
20 MINS
cook time:
1 HR 20 MINS
total time:
1 HR 40 MINS
Keto
Cheesecake is a gluten free, low carb cheesecake that is super easy to make.
With ingredients like cream cheese, sour cream and eggs, you will have a
keto friendly cheesecake that is also sugar free.
Ingredients
Keto
Cheesecake Crust:
·
Baking spray for pan
·
1 1/2 cups almond
flour
·
1/4 cup Swerve
Granular Sugar
·
1/2 cup unsalted butter melted
·
1/4 teaspoon cinnamon
·
1/8 teaspoon ground nutmeg
Keto
Cheesecake Filling:
·
4 packages (8oz each) cream cheese softened to room temperature
·
16 oz sour cream room temperature
·
1 cup Swerve
Granular Sugar
·
1 tablespoon cornstarch or Xanathan Gum
·
3 large eggs
·
2 teaspoons Vanilla extract
Sugar
Free Berry Sauce:
·
1 cup sliced strawberries
·
1 cup blueberries or raspberries
·
1/4 cup water
·
1/4 cup Swerve
Granular Sugar
·
1 tablespoon cornstarch optional
Instructions
1. Preheat
oven to 300 degrees Fahrenheit.
2. Adjust
the top rack to be positioned in the middle of the oven.
Keto Cheesecake Crust:
1. Wrap
the outside of a 10 or 10 1/2 inch springform pan in a double layer of foil.
Covering the bottom and sides of the pan, only from outside. This will prevent
the cheesecake from water leaking in.
2. Spray
the springform pan inside with baking spray and set aside.
3. Add
all the ingredients to a large bowl and stir until fully combined.
4. Press
the mixture into the prepared springform pan. Using a measuring cup or your
fingers, press the crust and try to line the sides about 1 inch up.
5. Refrigerate
for at least 20 minutes.
Keto Cheesecake Filling:
1. Make
sure all the ingredients are of room temperature before your begin.
2. In
the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream
cheese until light and fluffy on medium-low speed, for about 1 minute. Add sour
cream and beat for another minute, stopping to scrape the sides and bottom of
the bowl.
3. Add
the sugar and cornstarch and continue beating until well combined and creamy.
4. Add
the vanilla, and eggs one at a time and beat after each addition until just
combined. Careful not to over-mix. Stop to scrape the sides and bottom of the
bowl when mixing.
5. Pour
cheesecake batter into the prepared crust.
Bake:
1. Set
the springform pan in a large roasting pan, that is deep enough to add water to
it. Pour HOT water into the roasting pan, about half up the sides of the
springform pan.
2. Transfer
to the preheated oven.
3. Bake
for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center.
I baked my cheesecake for exactly 1 hour and 20 minutes at 300 F.
4. Turn
oven off, but leave the cake in the oven with the door slightly opened to cool
slowly for an hour.
5. Transfer
cake to a cooling rack and take off foil. Run a butter knife around the edges
to prevent cheesecake sticking to the sides. Cool for another 2 hours and
transfer to the fridge to chill for 5-6 hours or better overnight.
Sugar Free Berry Sauce:
1. Place
a medium sauce pan on the stove over medium heat. Add 1 cup of sliced
strawberries and 1 cup of blueberries.
2. Add
water, lemon juice and vanilla extract. Add the sweetener.
3. Stir
and simmer for 4-5 minutes, crushing a few berries.
4. If
preferred to thicken the sauce more, mix 2 tablespoons of water with 1 teaspoon
of cornstarch until cornstarch is fully dissolved. Add mixture to the sauce pan
and stir until the sauce thickens. Remember that cornstarch has 7 carbs per 1
tablespoon, so if you want to cut on the carbs even more, you can skip this
step.
Serve:
1. Slice
cheesecake and serve with the Sugar Free Berry Sauce and Sugar Free Whipped
Cream on the side.
Recipe Notes
·
The Cheesecake has 11 grams of carbs per
serving including the berry sauce, without the berry sauce you are looking at 8
carbs per serving.
·
If you are looking for Net Carbs, deduct the
Dietary Fiber 8 - 3 = 5 grams.
·
The carbs are mostly coming from the crust and
the optional berry topping. If you eat only the filling, its about 1 gram of
carbs per serving.
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