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What’s the occasion? Whether birthdays, anniversaries, or any occasion, celebratory or not, cheesecake is always an excellent dessert selection. Cheesecake is a perfect way to end a meal or celebrate because of how versatile it is.
With tantalizing types such as rum and raisin, oreo and blueberry cheesecake is a signature dessert. And let’s not forget that there are various styles of cheesecake, such as Swedish, Japanese, and ricotta.
Can you tell where we’re going with this? Of course, we had to deliver a keto cheesecake recipe! Us keto lovers will not be left out.
What is keto cheesecake?
Keto cheesecake contains most of the same ingredients as regular cheesecake. So in case, you’re wondering, keto cheesecake tastes just as good! Ingredients used to make regular cheesecake such as graham crackers and sugar are high in carbs.
However, keto cheesecake has low-carb substitutes for these high-carb ingredients as well as others. Also, there are toppings for cheesecake that you will enjoy that are suitable for a keto diet.
Prepare your pan
To prepare the pan, you can use parchment paper to line the base and the sides. Parchment paper is the preferred option for most people since it will not change the flavor or color of the item.
Once done right, the crust is the best part, right? Or is it just us? Well, this crust is huge on texture and flavor, and we know you’ll enjoy it. To make this crust combine almond flour and shredded toasted coconut. To these ingredients, add unsalted butter, almond extract, vanilla extract, cinnamon, salt, and mix thoroughly.
Pressing the mixture into the base of the pan tends to get a bit messy, or the mixture tends to stick to the hands. However, you can avoid this by using a bowl of water to dampen your hands. Ensure that you press the crust in the pan’s base and about a half-inch to the sides from the bottom upwards. Finally, for the crust, bake for ten minutes and allow to cool.
Mixing the batter
Before you’re ready to mix the cheesecake batter, one thing to remember is to ensure that all ingredients are at room temperature. When the ingredients have been at room temperature before mixing, the keto cheesecake batter will blend smoothly without lumps.
Firstly, beat the cream cheese with your choice of low-carb sweetener at medium to speed. When the combined ingredients appear fluffy, add the eggs one at a time until thoroughly combined. Following, add lemon juice and vanilla extract. Ensure that you only mix ingredients at low – medium speed to avoid air bubbles.
Remember to preheat the oven to 350 degrees. The mixture is ready; now pour the cheesecake mixture over the crust. Before placing it into the oven, you can wrap the pan with foil paper and place it in a water bath. Foil paper will help to ensure that no liquid seeps inside.
However, ensure that you use room temperature water for your water bath and keep the water level low to avoid splashing. A hot water bath helps the keto cheesecake bake gently and evenly while maintaining moisture and preventing cracks.
Gently place the cheesecake in the oven and bake at 350 degrees for 50 minutes. Allow the cheesecake to sit in the oven with the door open for an additional 45 minutes after you have switched off the oven.
Remove, cool, refrigerate
Once you have removed the cheesecake from the oven, allow it to cool at room temperature and refrigerate for approximately 3-4 hours.
Now that the cheesecake has been chilled, it is ready to be served. You can serve with any low-carb toppings of your choice.
- Almond flour. Almond flour will give the crust a fine texture as well as an almond flavor. Also, because of its low carb count, almond flour is perfect for making the crust.
- Unsweetened toasted coconut flakes- Toasted coconut flakes are also low in carbs and will create a bit of a crunchy texture.
- Butter. Butter helps the dry ingredient used to make the crust hold together. Butter also adds moisture and flavor to the crust.
- Cream cheese. Full-fat cream cheese is the best option because of the smooth texture and rich, creamy taste. Cream cheese should be allowed to get to room temperature to blend smoothly with other ingredients without lumps.
- Powdered Monk fruit sweetener- Monk fruit sweetener is sweeter than many other sweeteners. However, you can make use of an online sweetener chart or scale. A chart helps measure the sweetener that you should use to ensure that it is equivalent to the amount of regular sugar you usually use. However, you can always lessen the amount of sweetener to your liking. If you are unsure, use less instead of more because powder sweeteners generally leave an aftertaste when too much is used.
- Eggs– Eggs are necessary for the cheesecake to thicken, and they also add to the texture. Ensure that you use room temperature eggs to mix well and avoid longer baking time.
- Lemon Juice- Lemon juice is included in cheesecake because it adds balance to the flavor. Most importantly, it helps the cheesecake to develop its thick texture.
What is a hot water bath?
Usually, people use a roasting pan for a hot water bath. However, if you do not have a roasting pan, you can use any deep pan. A hot water bath is simply a pan with hot water. It should be deep enough and wide enough to hold the container that you are baking in.
Once the cake is placed in the water bath, the water level will rise, so this is why the container holding the hot water should be deep enough. However, ensure that you do not fill the pan with too much hot water to avoid water spilling into the cake.
How is keto cheesecake stored?
It’s an absolute crime to waste leftover cheesecake, isn’t it? Firstly, always remember to store your cheesecake without the toppings. If you wish to store the cheesecake for a short period, then you can refrigerate the leftovers. Use plastic to wrap the cheesecake and refrigerate for no more than three days.
If you wish to store your keto cheesecake for a longer period, wrap each slice individually with plastic. Place the wrapped slices in Ziploc bags and store them in the freezer. You can also store a whole cheesecake in the same way. Whenever you are ready to serve the cheesecake, thaw it overnight in the refrigerator.
Keto Cheesecake - The Healthiest Low Carb Cheesecake
- 1 1/2 cups Almond Flour
- ½ cup Coconut flour
- ¼ cup shredded toasted coconut
- 1/3 cup Butter measured solid, then melted
- 1 tsp cinnamon
- 1 tsp almond extract
- 1 tsp Vanilla extract
- 1 tsp salt
- 32 oz Cream cheese softened
- 1 1/4 Powdered monk fruit sweetener
- 3 large Eggs
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- Preheat the oven to 350 degrees F. Line a 9-inch springform pan or any cake pan of the same size with parchment paper.
- To make the crust, stir the almond flour, coconut flour, shredded coconut, melted butter, vanilla extract, almond extract, and salt in a medium bowl until combined. Press the dough into the bottom and sides of the pan up to an inch. Bake for about 10 minutes and cool for at least additional 10 minutes.
- Beat the room temperature cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.
- Pour the cheesecake filling into the pan over the crust. Smooth the top with a spatula.
- Bake for 50 minutes until the center is set. If the center feels jiggly, it will set as it cools.
- Allow the cheesecake to sit in the oven for an additional 45 minutes with the oven switched open and the oven door open.
- Remove the cheesecake and allow it to cool at room temperature. Refrigerate for 3-4 hours or, if possible, overnight until it is set. Allow the cheesecake to remain in the pan for a few hours while being chilled. Once it is set, the cheesecake can be removed from the pan and left in the refrigerator overnight or served.
- Serve with any low-carb topping of your choice.