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Keto Cheesecake Recipe

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4.2 from 6 reviews

A rich and creamy keto-friendly cheesecake featuring a low-carb almond and coconut flour crust, baked in a water bath for a silky texture. This dessert is sweetened with stevia and perfect for those following a ketogenic diet. Served chilled with fresh strawberries, it’s an indulgent yet guilt-free treat.

Ingredients

Crust

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup shredded coconut
  • 1/2 cup (1 stick) unsalted butter, melted

Filling

  • 3 (8-oz.) blocks cream cheese, softened to room temperature
  • 16 oz. sour cream, at room temperature
  • 2 tbsp. stevia
  • 1 tbsp. pure vanilla extract
  • 3 large eggs, at room temperature

Serving

  • Sliced strawberries, for serving

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 300°F. Grease an 8″ or 9″ springform pan thoroughly and wrap the outside bottom and edges with foil to prevent water from leaking in. In a medium bowl, combine the almond flour, coconut flour, shredded coconut, and melted butter. Mix until the mixture sticks together when pressed. Press this crust mixture firmly into the bottom and partially up the sides of the prepared pan. Place in the refrigerator while making the filling.
  2. Make Filling: In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy using a mixer. Add the stevia and vanilla extract, then beat again until evenly incorporated. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Pour and spread the filling evenly over the chilled crust in the springform pan.
  3. Set Up Water Bath and Bake: Position the cheesecake pan inside a deep roasting pan placed on the middle oven rack. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. This water bath helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour to 1 hour and 20 minutes, or until the center is only slightly jiggly.
  4. Cool in Oven: Turn off the oven, slightly prop open the oven door to let some air in, and leave the cheesecake inside to cool gradually for 1 hour. This slow cooling prevents cracks and helps set the cheesecake.
  5. Chill the Cheesecake: Remove the cheesecake pan from the water bath and unwrap the foil. Refrigerate the cheesecake for at least 5 hours or overnight to chill and fully firm up.
  6. Serve: Once chilled, remove the sides of the springform pan, slice the cheesecake, and serve with fresh sliced strawberries on top for a refreshing contrast.

Notes

  • Using room temperature ingredients helps to create a smooth and lump-free cheesecake filling.
  • The water bath is essential to ensure even baking and to avoid cracks on the surface.
  • Make sure to wrap the springform pan tightly with foil to prevent water from seeping in during baking.
  • Chilling the cheesecake overnight will improve texture and flavor.
  • Stevia is used here as a keto-friendly sweetener; feel free to adjust sweetness according to your taste.

Find it online: https://cookedbysarah.com/keto-cheesecake-recipe/