This keto cheesecake recipe has few ingredients and is simple to make. Fortunately, the traditional components that give cheesecake its trademark soft and creamy texture—cream cheese, sour cream, and butter—are high in fat and keto-friendly.
American Dessert Cuisine Keywords: keto cheesecake, keto desserts
Preparation time: 10 minutes; cooking time: 1 hour 30 minutes
1 hour 40 minutes total
Servings Calories 371 kcal for 16 individuals
Kettle & Fire is the author of this work.
Ingredients
2 cups almonds, sliced
12 teaspoon ground cinnamon 1/4 cup granulated stevia
5 tablespoons melted salted butter 32 ounces cream cheese
three huge eggs
2 tsp pure vanilla extract
16 oz. sour cream
Instructions
Preheat the oven to 300°F.
Combine almonds, 3 tablespoons stevia, and cinnamon in a food processor. Pulse-chop the almonds until they are finely ground.
To make the cheesecake crust, combine the ground almond mixture and melted butter in a medium mixing bowl.
Make a uniform layer of the crust in a 9-inch springform pan. Place aside.
In a large mixing basin, using a hand mixer on low speed, beat cream cheese for about 2 minutes, or until it is fluffy.
Mix in the remaining stevia and one egg at a time with the hand mixer.
After you've combined all three eggs, stir in the pure vanilla and sour cream. Mix on low speed until completely blended.
Spread the cheesecake mixture on top of the crust.
Bake for 1 hour, or until the top is golden brown. This can result in an additional 30 minutes of baking time.
Turn off the oven and leave the cheesecake in there for an hour with the door open to set.
Refrigerate the cheesecake for 24 hours before serving, wrapped in plastic wrap. Chill or serve at room temperature.
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