On the keto diet, you focus on getting more macronutrients (proteins and fats) while reducing your daily calories to as little as 20 grams a day.
Many people struggle on the keto diet because they think they can’t eat their favorite high-calorie food. The reality is, you can! You just have to make some adjustments so the meals follow your diet plan.
This means you can even make sweets! If you’re a cheesecake fan, get some inspiration and try these 3 keto cheesecake recipes.
1. Traditional Keto CheesecakeFor the crust, you need one and a half cups of almond flour, a fourth cup of confectioners swerve, a teaspoon of cinnamon, and six tablespoons of butter.
For the filling, you need eight ounces of full-fat cream cheese, two cups of confectioners swerve, five large eggs, eight ounces of sour cream, and a teaspoon of vanilla extract.
Preheat the oven to 325 degrees. Combine the crust ingredients (except for the butter). Mix the butter separately and combine the butter with the crust mixture. Pour the mixture into a springform pan. Refrigerate for 20 minutes.
Beat the cream cheese until light and fluffy. Add in sweetener a little at a time. Add in each egg one at a time. Add in the vanilla and sour cream. Beat well.
Take out the crust from the refrigerator and add in the filling. Bake for 50 minutes. Turn off the oven but leave the cheesecake cool, about 30 minutes. Remove from the oven and sit out for an hour if it’s still not cool.
Cover with paper wrap and let chill in the refrigerator for eight hours.
2. Keto Blueberry CheesecakeFor the crust, you need one and a fourth cups of almond flour, two ounces of butter, two tablespoons of erythritol, and a half teaspoon of vanilla extract.
For the filling, you need 20 ounces of cream cheese, a half cup of heavy whipping cream, two eggs, one egg yolk, a teaspoon of lemon zest, a half teaspoon of vanilla extract, and two ounces (or more!) of blueberries.
Preheat the oven to 350 degrees. Melt the butter until it gets a nutty scent (for the crust). Remove the butter from heat and add the flour, erythritol, and vanilla. Combine until it becomes the consistency of a dough.
Press into the bottom of a springform pan and bake for eight minutes or until it turns golden. Set aside.
Increase the heat to 400 degrees. Mix the cream cheese, heavy cream, eggs, lemon, and vanilla. Pour over the crust. Bake for 15 minutes. Lower the heat to 230 degrees and bake for an additional 45 minutes or an hour.
Turn off the oven and let it cool in the oven. When cooled, place in the fridge. Serve with blueberries!
3. No-Bake CheesecakeAre you not much of a baker? This easy recipe doesn’t even require you bake! Learn more here.
For the crust, you need a cup of almond flour, a fourth cup of stevia, a third cup of nut butter, a third cup of sugar-free syrup, a third cup of sugar-free chocolate chips, a fourth tablespoon of salt, and a scoop of protein powder (option).
For the filling, you need 16 ounces of cream cheese, a cup of stevia, two tablespoons of lemon juice, a teaspoon of vanilla extract, and a cup and a half of heavy whipping cream.
For the crust, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Combine and stir well. Add in the chocolate chips. Press dough into a pan.
Mix the filling ingredients until smooth. Pour over the dough. Refrigerator for six hours.
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