Jeffrey Salazar
Cheesecake is a beloved dessert, but its high sugar and refined flour content make it unsuitable for those on the keto diet. However, with a few simple ingredient swaps, it is possible to make a delicious keto-friendly version. This involves using low-carb sweeteners and flours like almond meal or coconut flour, and there are even no-bake options available. These cheesecakes can be so good that even non-keto followers can't tell the difference, meaning you don't have to deprive yourself of this tasty treat while sticking to your dietary goals.
| Characteristics | Values |
|---|---|
| Carbohydrates | Low-carb |
| Sugar | Sugar-free |
| Crust | Keto graham crackers, crushed peanut butter cookies, almond butter cookies, almond flour, pecans, coconut |
| Toppings | Keto ice cream, keto whipped cream, sugar-free chocolate syrup, keto powdered sugar, strawberries, blueberries |
| Sweeteners | Monk fruit extract, stevia, erythritol, Besti |
| Storage | Refrigerate covered, freeze in shallow container |
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What You'll Learn
Keto cheesecake recipes
Cheesecake is a keto-friendly dessert, as it is made primarily with cheese and eggs, which are acceptable keto ingredients. To make it keto-compliant, you just need to replace the sugar with a suitable sweetener. If you want a crust, you can make one with nuts and butter, or use a keto-friendly cookie crust. Here are some keto cheesecake recipes to try:
The Big Man's World Keto Cheesecake
This recipe uses a crust made from crushed peanut butter cookies or almond butter cookies if you have a peanut allergy. The filling is made with cream cheese, sour cream, a superfine sugar substitute (also known as caster sugar), and eggs. It is a smooth, rich, and creamy cheesecake that can be served with keto ice cream, keto whipped cream, or a drizzle of sugar-free chocolate syrup.
Wholesome Yum Keto Cheesecake
This recipe uses an almond flour crust, which gives it a buttery shortbread flavour. The filling is made with cream cheese, resulting in a creamy, dreamy, slightly dense texture. This cheesecake is sugar-free, gluten-free, and contains only 6g total carbs and 5g net carbs per slice.
Mother Thyme Low Carb Key Lime Cheesecake
A rich and creamy low-carb cheesecake that is a dream come true for those watching their carb intake. It is easy to make and can be paired with a blueberry compote and whipped cream for a delicious treat. You can also add a second key lime jello packet for extra lime flavour.
Mini Keto Cheesecakes
For portion-controlled servings, try making mini keto cheesecakes in a muffin tin or even smaller keto cheesecake bites. The base of the filling is plain, full-fat cream cheese, which provides the best flavour, texture, and keto macros. However, low-fat or neufchatel cream cheese can also be used. It is important to use softened cream cheese at room temperature to ensure a smooth batter. A powdered sweetener is also a must for the filling.
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Sugar alternatives
One popular option is erythritol, a natural sweetener that can be used in both granulated and powdered forms. Powdered erythritol is essential for cheesecakes to achieve a silky-smooth finish, as granulated erythritol does not melt into liquids like regular sugar. You can powder erythritol yourself using a coffee grinder or high-speed blender. Additionally, erythritol blends, such as erythritol/stevia or erythritol/monk fruit mixes, are also suitable.
Monk fruit is another popular sugar substitute for keto cheesecakes. Monk fruit sweeteners have a similar taste profile to sugar but are slightly less sweet. They are well-liked because they do not have an aftertaste or cause a cooling effect in the mouth. The brand Whole Earth offers a natural monk fruit-stevia blend with a zero glycemic index that is highly recommended, even by kids. Another option is to use a monk fruit sweetener in combination with allulose, which has the same taste as sugar but is less sweet. This blend can be found in the brand Besti Monk Fruit Allulose Blend, which is specifically recommended for cheesecake crusts.
Other sugar substitutes that can be used in keto cheesecakes include stevia, xylitol, sucralose, and allulose on its own. Allulose has the benefit of not being broken down by the body for energy, so it passes through the system without providing calories. However, it is important to note that using too little sweetener in a cheesecake can result in an unpleasant taste, as the dessert may end up tasting more like eggs and cream cheese.
When choosing a sugar alternative for a keto cheesecake, it is essential to consider the recipe and the desired texture. For example, a crust made with almond flour may require a different sweetener than a crust made with crushed peanut butter cookies or nuts and butter. Additionally, the sweetener used can impact the texture, as some sweeteners, like swerve, may crystallize and leave an aftertaste.
In conclusion, while sugar is not compatible with the ketogenic diet, there are numerous sugar alternatives that can be used to make delicious keto cheesecakes. Experimenting with different sweeteners and blends can help create a dessert that is not only keto-friendly but also tastes amazing and satisfies your sweet tooth.
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Nut-based crusts
There are several options for nut-based crusts. Firstly, almond flour is a popular choice and can be combined with coconut oil and salt to create a tasty base. This option provides a good texture, but some bakers have noted that it can be tricky to bake evenly, resulting in overcooked edges. To address this issue, you can try rotating the pan halfway through baking or lowering the oven temperature specifically for the crust.
Another option is to use crushed nuts directly. Crushed pecans or almonds can be used to create a nutty crust without the need for flour. This approach adds a crunchy texture to the cheesecake and pairs well with a berry compote or keto peanut butter chocolate sauce.
Additionally, for those with peanut allergies, crushed almond butter cookies can be used as a substitute for the traditional graham cracker crust in keto cheesecakes. This option provides a similar texture and flavour while adhering to keto guidelines.
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Toppings and serving suggestions
While a traditional cheesecake is loaded with sugar and refined flour, making it a no-go for keto, there are several keto-friendly toppings and serving suggestions that can be used to make this dessert keto-compliant.
For the crust, instead of using a graham cracker crust, you can use crushed peanut butter cookies or crushed almond butter cookies if you have a peanut allergy. You can also add a little unsweetened coconut to the crust. Another option is to use almond flour, although some people have found that it doesn't bake evenly and the outer edges get too cooked. You can try rotating the pan halfway through or lowering the oven temperature to address this issue.
For the filling, you can blend in softened peanut butter with the cream cheese or swirl it into the cheesecake with a spoon before baking. You can also use keto-friendly sweeteners such as monk fruit extract, stevia, erythritol, or a superfine sugar substitute.
As for toppings and serving suggestions, you can serve keto cheesecake with keto ice cream, keto whipped cream, a drizzle of sugar-free chocolate syrup, or a light dusting of keto powdered sugar. Fresh or frozen berries, such as blueberries or strawberries, are also a great option and can be served as a compote. If you're looking for a nut-free option, you can make a crustless version and top it with pure vanilla, Jordan's vanilla syrup, lemon, orange, or caramel.
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Storage and freezing
To store keto cheesecake, it should be kept in the refrigerator, covered, for up to five days. Some sources suggest it can be stored for up to a week. It is recommended to slice the cheesecake and store it in airtight containers or wrapped in plastic wrap to prevent it from drying out.
To freeze keto cheesecake, it should be allowed to cool completely, then wrapped tightly in two layers of plastic wrap and a layer of foil to avoid freezer burn. It can be frozen as a whole cake or in individual slices. Frozen cheesecake will keep for up to three months for the best texture, but it can be frozen for up to six months. To defrost, it should be thawed in the refrigerator overnight or for two hours at room temperature.
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Frequently asked questions
Yes, you can eat cheesecake on keto. However, you need to make some ingredient swaps to make it keto-friendly.
Instead of using sugar, use a sweetener such as monk fruit extract, stevia, erythritol, or a superfine sugar substitute. Replace the crust with a keto-friendly alternative such as almond flour, coconut flour, or crushed nuts and butter.
Yes, there are pre-made keto cheesecakes available for purchase. However, you can also bake your own keto cheesecake at home using a keto-friendly recipe.
Use cream cheese from a block instead of a tub to minimise additives and achieve a creamier texture. Avoid overbaking the cheesecake as it continues to cook as it cools. Cool the cheesecake in the still-warm oven to help it firm up and prevent a dense texture.
Yes, you can top your keto cheesecake with keto-friendly options such as keto ice cream, keto whipped cream, sugar-free chocolate syrup, or fresh berries.
