Perfect Low Carb Keto Cheesecake Recipes

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.)

PERFECT LOW CARB KETO CHEESECAKE RECIPE

Steps:

• Bring all your ingredients to room temperature.
• Preheat the oven to 325 degrees.
• In a small bowl stir all the crust ingredients: almond flour, swerve brown sugar, flaxseed meal, melted butter, salt, and cinnamon.
• Add the mixture to the springform pan and press down evenly. If you have enough you can press it up the sides too.
• Place in the oven and bake for 10 minutes. Remove and let cool.
• In a medium-sized bowl add the cream cheese, and using a hand or stand mixer, start mixing the cream cheese.
• Add the sour cream and mix it again.
• Now add the low carb sweetener, eggs, vanilla, and lemon juice. Mix again until smooth, you don't want any lumps.
• Tap the bowl on the counter to remove any air bubbles.
• Pour the batter into the prepared crust, and gently tap again to make sure the filling is spread out evenly in the pan.
• Place the cheesecake in the middle of the oven and cook for 50 minutes. You want the center of the keto cheesecake to still be a little jiggly. *DO NOT OPEN THE OVEN DURING THE COOKING PROCESS.
• Once the cheesecake is done cooking, turn the oven off, crack the door open, and leave the cheesecake for 30 minutes.
• Remove from the oven and let it cool for 1 hour. *About 10 minutes into the cooling time, run a very thin knife around the inside of the springform pan to loosen the crust from the sides.
• Loosely cover the cheesecake with plastic wrap and place in the fridge for 4-6 hours, but overnight is best.