Recipe: Keto Cheesecake

I LOVE dessert. But if you’ve ever tried keto, you have experienced the limitations in this food category. So when a former coworker shared a cheesecake recipe that she modified to make it keto-friendly, I was very interested!

Making a keto cheesecake is actually the first time I’ve ever made ANY type of cheesecake. But since you are only substituting ingredients, I would say the experiences are pretty similar.

This keto cheesecake recipe is delicious and will satisfy your non-keto friends and family as well! My husband didn’t even know it was a “special cheesecake” until I told him.

And remember: making a cheesecake it quite a process so be prepared and make sure you read all the instructions before you dive in to making the recipe!

It is better to start the cheesecake a day ahead of time, as it needs to refrigerate for a least 6 hours.

Recipe: Keto Cheesecake

Serves 12

Chocolate Shortbread Base

Ingredients

• 2.5 sticks of butter, very cold, cubed small
• 1/3 cup granular Swerve
• 3 cups pecan flour
• 6 tsps. cocoa powder

Instructions

1. Preheat the oven to 350°F.
2. Work the butter, granular Swerve, pecan flour and cocoa with a food processor or your fingers to get a sandy mixture. Work the dough for a minute.
3. Press one half into the bottom of a greased 10 or 12 inch springform pan.
4. Bake for 40 minutes and let cool completely.

Note: You might have to add more pecan flour if the crust seems too mushy. You can also use almond flour – I prefer pecan flour. If you like a thinner cheesecake crust, you can use less of the dough.

Cheesecake Batter:

Ingredients

• 4 blocks cream cheese, extremely softened
• 1 stick butter, extremely softened
• 1/4 cup sour cream
• 1 cup granular Swerve
• 5 eggs, separated into egg whites and yolks
• 2 TBSP cornstarch, sifted
• 6 TBSP lemon juice

Instructions

1. Preheat the oven to 325°F.
2. Separate eggs into egg yolks and egg whites.
3. Whip the egg whites until very stiff.
4. Combine the cream cheese, butter, granular Swerve, lemon juice, sour cream, and cornstarch in the bowl of a stand mixer and whip until combine. Do not incorporate too much air or the cake will crack.
5. Add the egg yolks one at a time and mix just until combined.
6. Gently fold egg whites into the cream cheese batter.
7. Pour the batter over the chocolate shortbread crust. The batter will reach the rim of the cake.
8. Wrap your springform pan with heavy duty aluminum foil.
9. Set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan.
10. Bake for 90 minutes.
11. Turn the oven off, crack the door of the oven open and let your cheesecake cool in there for 30 minutes.
12. Remove from the oven and refrigerate completely for a few hours or better yet overnight.

Serving Suggestions

I hope you enjoy this keto cheesecake! I recommend serving the cheesecake with Walmart’s Great Value Sugar-free Whipped Heavy Cream and Walden Farms Zero Calorie/Zero Carb syrups.