Keto cheesecake – probably one of the most made desserts. Mainly because it’s already so high in fat with the cream cheese, it just (mainly) needs a keto crust and sugar replacement. Might sound hard but I tackled it one day and came up with this!
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While it seems that it might be too complicated or tedious, it’s actually quite easy. Once the crust is in the oven, you can quickly whip up the filling and then it’s back in the oven before you know it!
For this recipe, I used a 9-inch cake pan and it made roughly 10 slices at 5.4 net carbs per slice.
If you like this keto cheesecake, make sure to check out our Mississippi mud pie, Japanese Cheesecake, pumpkin cheesecake, chocoflan, or pumpkin cake!
3/4 cup (90g) coconut flour
1/2 cup (65g) butter - melted
3 tbsp sugar substitute (I used erythritol)
1 tsp cinnamon
500g cream cheese, room temperature (approx 2 'bricks' of cream cheese - 250g each)
1 tbsp vanilla
1/2 cup (100g) sugar substitute (I used erythritol)
1/2 cup (100g) sour cream
3 tbsp almond flour (or 1 1/2 coconut flour)
2 tbsp heavy cream
2 1/2 tbsp cocoa powder
- In a mixing bowl, stir together your coconut flour, cinnamon, eggs, sugar substitute and melted butter.
- Once mixed thoroughly, scoop the crust into a lined or greased spring form cake pan. I used a 9-inch pan. Spread the coconut flour mixture on the bottom of the pan, creating a crust for the cheesecake. Set it aside.
- In a bowl (I used the same bowl from earlier), stir together your cream cheese, sugar substitute and vanilla. The cream cheese will become fluffy and has the same consistency as whipped cream. Whisk in your sour cream followed by your eggs. I would suggest whisking in the eggs one at a time. I did not do that, but I feel that would make it mix easier.
- Finally, mix in your almond flour. Take a small portion of the cheesecake batter and put it into a separate bowl. Stir in your cocoa powder to the small bowl of batter, adding the heavy cream to make it a bit more watery.
- Pour the big bowl of cheesecake batter into the cake pan and on top of the crust.
- Scoop the chocolate cheesecake batter on top of the vanilla. Use a knife to blend and create a design with the two cheesecake flavours.
- Bake the cheesecake at 350 (175c) for 10 minutes. Then turn down the oven to 200 (100c) and cook for an additional 30-45 minutes.
- You will know the cake is done when it is slightly jiggly in the centre but firm towards the outside.
- Turn your oven off and leave the door slightly ajar, cooling the cake for about 45 minutes. Then put it in the fridge for minimum 3 hours, but preferably overnight.
- Serve and enjoy!
This makes roughly 10 slices.
Nutritional Information per slice
- CALS: 325
- FAT: 29.4
- CARBS: 8.5
- FIBRE: 3.1
- NET CARBS: 5.4
- PROTEIN: 7.3
Serving Size: 1
Amount Per Serving:
Calories: 325 Total Fat: 29.4g Carbohydrates: 8.5g Fiber: 3.1g Sugar: 5.4g Protein: 7.3g