Keto Diet - keto cheesecake

Just because you're on a diet doesn't mean you can't eat delicious foods. That's why we've prepared a delicious recipe for you that is sugar-free, flour-free and very low in carbohydrates so you won't even feel like you're dieting.

Making this keto cheesecake is easier than you think. Besides being sugar free it is gluten free, but it still has a dreamy taste. Along with a rich and comforting creamy taste that you can enjoy in the company of your favorite fruit.

Ingredients

For the Crust

• 300 ml (10 fl.oz) almond flour
• 50 g (1.8 oz) butter
• 2 tbsp erythritol or stevia
• tsp vanilla extract
• tsp cinnamon (optional)

For the Filling

• 600 g (21 oz) cream cheese
• 125 ml ( cup) whipping cream or fresh cream
• 2 eggs
• 1 egg yolk
• 1 tbsp (10 g) erythritol or stevia (optional)
• 1 tsp lemons, grated
• tsp vanilla extract
• 50 g (1.8 oz) fresh blueberries (optional)

Nutritional information:

Low-carb ketogenic

Per serving

Net Carbohydrate: 4 %

Fiber: 0 g

Fats: 87 %

Protein: 8 %

kcal: 336

Preparation:

First thing you do is preheat your oven to 350 F (175 C).

In the meantime, you will butter a removable baking pan, preferably one that is about 22 cm (9 inches) long. If you don't have one, you can work with the one you have at home. You will line the base of your baking pan with baking paper to make it easier to remove the crust.

On the other hand, place a bowl where you are going to melt the butter for the crust, you can heat it in a bain-marie or simply do it in the microwave. The longer it is heated or melted the better, this will give the dough a delicious caramelized flavor.

Wait for it to cool down a bit and add in the same bowl the almond flour, the sweetener, the vanilla and the cinnamon in case you decided to put it in. Mix until you have a consistent dough, take it to the mold you prepared previously and press your dough towards the base of the mold.

Take it to your refrigerator for about 15 minutes to compact it well and then bake it for 8 minutes or less, just until the crust is slightly browned. Set aside and let cool to room temperature while you prepare the filling.

In another bowl, mix the cream cheese, whipping cream, eggs, lemon zest, vanilla and sweetener if you are using any. Mix well by hand or with a slow speed mixer. Once all the ingredients are homogeneous, pour the mixture over the crust.

Take it to the oven.

Once there you will turn up the heat to 200 C (400 F) and bake for the first 15 minutes. Then lower the heat to 110 C (230 F) and bake for another 45-60 minutes.

After that you can prick the cake with a toothpick and if it comes out dry it is ready. Turn off the oven and let your cheesecake cool down inside. Remove it when it has cooled completely and place it in the refrigerator to rest.

Ideally, let it sit overnight.

And that's it!

You can accompany this keto cheesecake with blueberries, raspberries, strawberries or eat it as it is.