Sugar Free 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.)

KETO CHOCOLATE CHEESECAKE

Steps:

• Use an 8-inch store-bought crust or prepare a homemade crust. Alternatively, keep this crustless. Grease an 8-inch circular pan lightly, and set aside.
• In a small saucepan or microwave safe bowl, melt your dark chocolate and set aside.
• Beat together the cream cheese, powdered sugar and vanilla extract, until smooth. Add the melted chocolate and continue beating, until fully combined and silky smooth.
• In a separate bowl, whip together the heavy cream until medium peaks form. Slowly fold it into the cheesecake mixture.
• Pour the cheesecake filling into the crust or greased pan. Once filled, place in the refrigerator for at least 6 hours, to firm up. If desired, top with ganache or frosting.

SUGAR-FREE KETO CHEESECAKE

Steps:

• To make the crust: Preheat oven to 300 degrees. To a mixing bowl, combine almond flour, Swerve, and melted butter.
• Press crust onto the bottom of and slightly around the sides of a 9-inch springform pan. Bake for 12 minutes or until slightly browned.
• To make the cheesecake filling: Meanwhile to a stand mixer, cream together the cream cheese and Swerve sweetener on medium speed for a minute. Add eggs one at a time. Add sour cream, lemon zest, vanilla extract, and salt, and mix for about a minute until smooth.
• Pour mixture over the crust, and smooth the top evenly.
• Increase oven temperature to 350 degrees. Place the springform pan into a roasting pan, wrap with aluminum foil if desired, and pour hot water into the roasting pan until it reaches about halfway up the sides of springform pan. Note: A water bath will help avoid cracks in the cheesecake, but this is an optional step.
• Bake for 70-90 minutes at 350 degrees until the cheesecake is set, but still jiggles slightly in the middle if shaken. Remove cheesecake from the water bath pan, and let it cool to room temperature.
• Once cooled, run a knife around the edges of cheesecake, and release the pan to remove the ring from the edges. Chill cheesecake in the refrigerator overnight, or for at least 4-6 hours, then serve. Cut into 12 slices.

KETO CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350. Place 8 paper liners in a cupcake pan and spray with cooking spray.
• Mix almond flour and melted butter. Divide between the prepared liners in the cupcake pan and press down to form the crust.
• Make the filling. With a food processor mix the filling ingredients until fluffy. Divide the filling between the prepared crusts. (If you have extra filling you can bake it separately or mix up a little more or the crust mixture and make more cheesecakes).
• Bake at 350 for 30 minutes until golden around the edges and no longer jiggly.

5-INGREDIENT KETO CHOCOLATE CHEESECAKE FLUFF

Steps:

• Place the cream cheese, vanilla extract, powdered sweetener, cocoa and optional salt (but recommended) in a mixing bowl. Whip using an electric whisk until smooth.
• In a clean mixing bowl, whip the heavy cream using a clean electric whisk until just under stiff peaks. It should be fluid but thick.
• Fold the whipped cream into the chocolate mix with a spatula until combined. Taste and adjust sweetener and cacao to taste. Spoon or pipe into small serving jars or bowls. Option to serve with a little grated dark chocolate for prettiness.
• Storage: Fridge for up to 2 days