The Best Keto Cheesecake

This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"

There really isn’t much difference between a “normal” cheesecake and this Keto cheesecake. The only thing we need to replace is the sweetener and the crust. Mission accomplished!

I really wanted to make a keto cheesecake that was super thick and creamy, but didn’t have to use a water bath or any weird ingredients.

In my opinion, cheesecake should be pure with only the essential ingredients…cream cheese, sweetener, eggs, vanilla, and sour cream.

There is no topping, no additional lemon juice…non of that!

The crust is delicious, but not the most important thing. You could even make this cheesecake without the crust! The most important thing when making a crustless cheesecake is to grease the pan thoroughly, and/or line the bottom with parchment paper. The bake time will be the same as if using a crust.

THE BEST KETO CHEESECAKE

Course : Dessert

Cuisine : American

Keyword : low carb cheesecake

Prep Time : 20 minutes

Cook Time : 50 minutes

setting time : 8 hours

Total Time : 1 hour 10 minutes

Servings : 12

Calories : 600kcal

Author : Jennifer Banz

INGREDIENTS

For the crust

• 1 1/2 Cups Almond flour
• 1/4 Cup Confectioners Swerve
• 1 teaspoon Cinnamon
• 6 Tablespoons Butter, melted

For the filling

• 6 Packages 8 ounces full fat cream cheese, room temperature
• 2 Cups Confectioners Swerve
• 5 Large Eggs room temperature
• 8 Ounces Sour Cream room temperature
• 1 Tablespoon Vanilla extract

INSTRUCTIONS

Get the full instruction @jenniferbanz.com

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