Keto Cheesecake: Calorie Count And Nutrition Facts

The calories in a keto cheesecake vary depending on the ingredients used and the size of the slice. However, on average, a slice of keto cheesecake contains between 3 and 6 grams of net carbs and around 500 to 700 calories.

How to make a keto cheesecake crust

Ingredients:

• 1 1/4 cups of blanched almond flour (140g)
• 1/4 cup of confectioners Swerve (40g)
• 1/4 cup of melted butter (56g)
• 1 teaspoon of pure vanilla extract
• 1 large egg
• A pinch of salt

Method:

• Preheat your oven to 300°F (150°C).
• In a large bowl, whisk together the almond flour, confectioners Swerve, and salt.
• Add the melted butter, egg, and vanilla extract to the bowl and mix with a spatula until a thick mixture forms.
• Coat an 8-inch springform pan with baking spray (or a 6/7-inch one if you want the crust to go up the sides).
• Press the crust mixture into the pan with a spatula and bake for 15 minutes.

How to make the filling

The filling is the star of the show in a cheesecake, and this keto version is no exception. Here's a step-by-step guide to making a creamy, dreamy, and indulgent filling that will have your taste buds singing!

Ingredients

First, gather your ingredients:

• Cream cheese: Use plain, full-fat cream cheese for the best flavor and texture. Make sure it's softened to room temperature before you begin.
• Sweetener: Opt for a powdered sweetener like monk fruit or erythritol to ensure a smooth, creamy filling. Avoid granulated or liquid sweeteners, as they can make the filling grainy.
• Eggs: These help the filling set and give it a creamy texture. There's no substitution for them, so don't skip this ingredient!
• Lemon juice: A splash of lemon juice enhances the sweetness and flavor of the cheesecake. Don't worry, it won't make your cheesecake taste lemony.
• Vanilla extract: A touch of vanilla adds a subtle, sweet aroma to the filling.

Step-by-Step Guide

Now that you have your ingredients ready, let's dive into the process of making the filling:

• Beat the cream cheese and sweetener: Using an electric hand mixer or a stand mixer, beat the cream cheese and powdered sweetener together until they are light and fluffy. This step is crucial, so take your time and ensure the mixture is well combined and free of lumps.
• Add the eggs one at a time: Beat in the eggs one at a time. Adding them gradually helps ensure they are fully incorporated into the mixture.
• Add the lemon juice and vanilla: Finally, beat in the lemon juice and vanilla extract. Keep your mixer at a low to medium speed throughout this process to avoid introducing too many air bubbles, which can cause cracks in your cheesecake.

And that's it! You now have a creamy, indulgent keto cheesecake filling ready to be poured into your prepared crust. Remember to tap the pan on the counter a few times to remove any air bubbles and bake according to your recipe instructions. Enjoy your delicious, keto-friendly treat!

How to bake the cheesecake

Step 1: Prepare the Crust

Firstly, preheat the oven to 325F (162C) and combine all the dry crust ingredients in a medium mixing bowl. Mix in the butter and stir until everything is combined. Pour the crust mixture into a springform pan and press it halfway up the sides using your fingers. If you want to make a crustless cheesecake, grease the pan thoroughly and/or line the bottom of the pan with parchment paper.

Step 2: Make the Filling

In a large bowl, beat the room temperature cream cheese with a hand mixer or stand mixer until light and fluffy. Add in the sweetener a little at a time and beat with the hand mixer. Next, add in the room temperature eggs one at a time and beat until well incorporated. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

Step 3: Bake the Cheesecake

Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven for 50 minutes. The top should no longer be glossy, and the centre should still be jiggly when it is ready. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven, run a sharp knife between the cheesecake and the sides of the pan, and let it cool on the counter for one hour.

Step 4: Refrigerate and Serve

Cover the cheesecake loosely with plastic wrap or aluminium foil and refrigerate for at least eight hours. Remove the springform pan sides, decorate the top, and serve.

How to store the cheesecake

Storing keto cheesecake is similar to storing regular cheesecake.

Refrigerating keto cheesecake

According to the USDA, cheesecake should sit at room temperature for no more than 2 hours. However, it can be left out for up to 6 hours, depending on the temperature of the room. To be safe, keep the 2-hour mark in mind and get it back in the fridge as soon as possible.

Keto cheesecake is generally best if eaten within 4-5 days of making it. However, this can vary based on the ingredients used. For example, a cheesecake with fruit in it or on it as a topping may spoil more quickly due to the fruit spoiling.

To store keto cheesecake in the fridge, be sure to wrap or cover it well so that it doesn’t dry out or take on smells from other things in the fridge. Here are some options for how to store your cheesecake:

• Plastic wrap: If you don’t want to transfer your cheesecake from its plate, you can simply cover it with a layer or two of plastic wrap.
• Cake carrier: Place the cheesecake in a cake carrier. There are all kinds of sizes available.
• Slice and store: If you’ve already served the cheesecake and are just storing leftovers, you could slice the cheesecake and place the slices into an airtight container that will fit in your fridge.

Freezing keto cheesecake

You can also freeze keto cheesecake. It can be frozen whole or in slices.

Generally speaking, cheesecake can be frozen for up to 3 months. The longer it remains in the freezer, the more likely the texture is to change, so it's better to eat it sooner rather than later. Before placing it in the freezer, write the date on it so you know when it was frozen.

To freeze keto cheesecake, wrap the cheesecake well to keep it safe from other smells and freezer burn. To avoid creating imperfections in your cheesecake when wrapping it, freeze it for an hour or two until firm, then wrap it. You can use plastic wrap, foil, a ziplock bag, or an airtight container.

When thawing a full cheesecake, remove it from all the wrapping while it's still frozen and place it in an airtight container in the fridge to thaw overnight. Leaving it at room temperature to thaw will cause condensation to form on top and around the cheesecake, which could make it damp and soggy.

When thawing slices, you can follow the same procedure as a full cheesecake, or even gently heat it in the microwave on 50% heat.

How to make a crustless cheesecake

Here's how to make a crustless keto cheesecake:

Ingredients:

• 32 ounces of cream cheese, room temperature
• 16 ounces of sour cream, room temperature
• 3 whole eggs, room temperature
• 2 teaspoons of vanilla extract
• 18 packets of stevia (or 3/4 cup of sugar)
• 1 tablespoon of butter to grease the pan

Method:

• Preheat the oven to 325°F. Grease a 9" springform pan with butter.
• In a stand mixer, add the room temperature cream cheese and beat until whipped.
• Add in the vanilla extract and stevia. Slowly add in one egg at a time.
• Add in the sour cream last and mix until just combined on low speed.
• Pour the batter into the butter-lined springform pan.
• Bake for one hour at 325°F.
• After the hour, crack the oven and allow the cake to cool inside for an hour. The cake will be slightly puffy and will flatten as it cools.
• After an hour, place the cheesecake on the stovetop to cool and then chill for 3 hours before serving with berries or your favorite low-sugar toppings.

Frequently asked questions