Keto Frozen Cheesecake Recipes

KETO FROZEN CHEESECAKE

Steps:

• In a bowl, mix together the almond flour, nutmeg and cinnamon. Add in the butter and mix thoroughly. The almond flour will look darker and stick together easily if you press together. Put the almond flour mix into a spring form pan. Press it down flat over the bottom of the pan. In another mixing bowl, whip your heavy cream until there's soft peaks (when you pull out the mixer, it should leave a peak where the top will fall back into the mix) Add in the cream cheese, sweetener and vanilla. Mix again with a stand or hand mixer. Once its all blended together, pour the mix into the pan, on top of the almond flour mix. Spread it around evenly. You're done! Freeze for at least 4 hours.

KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
• To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
• Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
• Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
• Beat in the eggs, one at a time.
• Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
• Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
• Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)