Description
Indulge guilt-free with this delicious Keto Cheesecake Recipe, crafted with just five key ingredients. Perfectly creamy and low in carbs, this dessert is a delightful treat for any occasion—whether it’s a festive gathering or a cozy night in. The smooth blend of cream cheese and yogurt, combined with a touch of vanilla and lemon, creates a rich flavor that will please your palate. Serve it plain or dress it up with fresh berries and sugar-free sauces for an extra special touch. This easy-to-follow recipe not only satisfies your sweet tooth but also aligns perfectly with your dietary goals.
Ingredients
Scale
- 24 oz cream cheese
- 2 cups yogurt
- 2 1/2 tsp pure vanilla extract
- 1 tbsp lemon juice (optional)
- 2/3 cup erythritol
- 2 cups almond flour (for optional crust)
- 1/4 tsp salt (for optional crust)
- melted coconut oil or enough water to make it slightly sticky (for optional crust)
Instructions
- If making a crust, mix almond flour, salt, and melted coconut oil (or water) until slightly sticky; press into the bottom of a lined springform pan.
- Preheat the oven to 350°F (175°C).
- Blend softened cream cheese, yogurt, vanilla extract, erythritol, and lemon juice until smooth; avoid overblending.
- Pour the filling over the crust (if using) in the springform pan.
- Place a baking pan filled with water on the lower oven rack to create steam while baking.
- Bake for approximately 30 minutes (38 minutes for an 8-inch pan). Do not open the oven door during baking.
- Turn off the oven after baking and let the cheesecake cool inside for an additional 5 minutes before removing it to cool completely on the counter.
- Refrigerate overnight before serving.
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg