Cheesecake On Keto: Is It A Dream Or Reality?

Cheesecake is a dessert that is loved by many, but is it keto-friendly? The answer is yes, with a few simple tweaks. A classic cheesecake uses many keto-friendly ingredients, such as eggs, cream cheese, and/or heavy cream. To make a cheesecake keto-friendly, one can use low-carb ingredients such as almond flour for the crust, full-fat cream cheese, an alternative sweetener, and a gluten-free crust. The result is a delicious, creamy, and rich keto-friendly cheesecake that can be enjoyed by those on a low-carb diet.

Crustless keto cheesecakes

Crustless Keto Cheesecake

This is a simple, crustless, low-carb cheesecake recipe that is perfect for those on a low-sugar, low-carb diet. It is easy to make and tastes amazing!

Ingredients:

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

Method:

Preheat your oven to 325°F and grease a 9" springform pan with butter.

Using a stand mixer, beat the cream cheese until it is whipped. Then, add in the vanilla extract and stevia. Slowly add in one egg at a time. Finally, add the sour cream and mix until just combined on low speed.

Pour the batter into the prepared springform pan and bake for one hour. After baking, crack the oven and allow the cake to cool inside. The cake will be slightly puffy but will flatten as it cools. You want the oven temperature to slowly change to avoid cracks in the cake.

After cooling, place the cheesecake on the stovetop to cool and then chill for at least 3 hours before serving. You can serve it with berries or your favourite low-sugar toppings.

Tips:

• Make sure to add an oven-safe pan of water to the oven while preheating to create moisture and prevent cracking.
• Always butter your springform pan to make it non-stick.
• This recipe can be adjusted to your taste preferences. For example, you can use a different sweetener or add in some lemon zest.
• If you are not used to stevia, you may notice a slight aftertaste.

Keto cheesecakes with a crust

Wholesome Yum's Keto Cheesecake

Wholesome Yum's keto cheesecake is gluten-free and uses almond flour for the crust. The filling is made with cream cheese, eggs, and sour cream. The recipe includes tips for troubleshooting common issues such as cracking, a gritty filling, and a dry or crumbly texture.

Low Carb with Jennifer's Keto Cheesecake

This keto cheesecake uses almond flour for the crust and is filled with cream cheese, sour cream, and eggs. The recipe includes tips for preventing cracking and decorating the cheesecake with fresh berries.

KetoVale's Low Carb Cheesecake with Almond Crust

This keto cheesecake uses almond flour and butter for the crust and is filled with cream cheese, sour cream, and eggs. The recipe includes instructions for making a chocolate topping with melted coconut oil and cocoa powder.

Fat for Weight Loss's New York Baked Keto Cheesecake

This keto cheesecake uses a combination of almond and coconut flour for the crust and is filled with cream cheese, sour cream, and eggs. The recipe includes tips for preventing cracking and making a strawberry compote topping.

Chocolate Covered Katie's Keto Cheesecake

This keto cheesecake uses a crust made with almond flour and coconut oil and is filled with cream cheese, yogurt, and eggs. The recipe includes a no-bake option and suggestions for toppings such as fresh berries or whipped cream.

Keto cheesecakes with a nut-free crust

Cheesecakes are a delicious dessert, but they can be a little tricky to make, especially if you're following a keto diet. The good news is that it is possible to make a keto-friendly cheesecake with a nut-free crust. Here are some tips and recipes to help you create a delicious keto cheesecake that fits your dietary needs.

Crust Alternatives

When it comes to making a nut-free crust for your keto cheesecake, there are a few alternatives you can consider:

• Almond Flour or Coconut Flour: If you want to avoid nuts, using almond flour or coconut flour is a great option. This is a popular choice for keto baking as it is low in carbs and adds a nice, crumbly texture to your crust.
• Seeds: Another option is to use seeds such as sunflower or pumpkin seeds. Simply grind them into a meal and follow a similar process as you would with nuts to create a crunchy, nutty-tasting crust.
• Coconut: Shredded coconut can also be used as a crust alternative. It provides a sweet and chewy texture that pairs well with the creamy cheesecake filling.

Recipe: Keto Cheesecake with a Coconut Crust

Ingredients:

• 1 cup shredded coconut (unsweetened)
• 3 tbsp melted butter
• 1 tbsp Erythritol (or another granulated sweetener)
• 3 packages (8 oz each) of full-fat cream cheese, softened
• 1 tbsp pure vanilla extract
• 1/3 cup heavy whipping cream
• Optional: additional sweetener to taste

Directions:

• Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan with butter or non-stick spray.
• In a food processor, combine the shredded coconut, melted butter, and sweetener. Pulse until the mixture is well combined and starts to stick together.
• Press the coconut mixture firmly into the bottom of your prepared pan to form the crust.
• Bake the crust for 10-12 minutes, or until it is lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.
• In a large bowl, beat the cream cheese until smooth. Add the vanilla extract and sweetener (if using) and beat until well combined.
• Gradually add the heavy whipping cream and continue beating until the mixture is smooth and creamy. Taste and adjust sweetness if needed.
• Pour the cheesecake filling into the prepared crust and smooth the top.
• Bake the cheesecake for 45-50 minutes, or until the center is slightly jiggly. Turn off the oven and leave the door slightly ajar to allow the cheesecake to cool gradually, which helps prevent cracking.
• Once cooled, refrigerate the cheesecake for at least 2 hours before serving.

Tips for Success

• Always use full-fat cream cheese for the best texture and flavor. Reduced-fat cream cheese often contains fillers that can affect the carb count.
• Room-temperature cream cheese is easier to work with and helps prevent lumps in your filling.
• To avoid a watery cheesecake, be sure to wrap your springform pan tightly in foil before baking, especially if using a water bath.
• For a smoother filling, be sure to scrape down the sides of the bowl frequently while mixing.
• Allow your cheesecake to cool completely before removing it from the pan to avoid breakage.
• For a special touch, top your keto cheesecake with whipped cream, sugar-free caramel sauce, or fresh berries.

Vegan keto cheesecakes

Cheesecakes are a delightful dessert, but what if you want to make it vegan and keto-friendly? Well, you're in luck! Here are some tips and tricks to create a delicious vegan keto cheesecake that will satisfy your sweet tooth.

Ingredients:

For the crust, you'll need:

• Almond flour or pecans
• Vegan butter or coconut oil
• A pinch of salt
• A sweetener of your choice (co: 0,1,2>monkfruit, erythritol, or a sugar-free option)

And for the filling:

• Vegan cream cheese (try tofutti or trader joe's brand)
• Coconut cream or coconut milk
• Lemon juice or apple cider vinegar
• Vanilla extract
• A sweetener (monkfruit or erythritol)
• Tapioca flour or almond meal (optional)

Instructions:

• Start by preheating your oven to 325-350°F (162-176°C).
• Prepare the crust by mixing the dry ingredients first, then adding the vegan butter or coconut oil.
• Press the crust mixture into an 8-inch springform pan. You can use your fingers or the bottom of a cup to evenly distribute it.
• For the filling, use a stand or electric mixer to blend all the ingredients until smooth and creamy.
• Pour the filling over the crust and smooth the top.
• Place the springform pan in a larger baking tray filled with water (a water bath). This will help prevent cracks.
• Bake for around 50 minutes. Keep the oven door closed during baking.
• After baking, turn off the oven and let the cheesecake sit inside for an additional 10-15 minutes.
• Remove the cheesecake from the oven and let it cool on the counter for about 30 minutes before transferring it to the fridge to set.
• For best results, chill the cheesecake overnight.

Tips and Variations:

• You can top your cheesecake with a handful of berries, such as blackberries, raspberries, strawberries, or blueberries.
• If you're not on a keto diet, you can use regular sugar or maple syrup as a sweetener.
• To make mini cheesecakes, you can use a silicone muffin mold instead of a springform pan.
• For a no-bake option, simply replace half a cup of yogurt in the recipe with softened coconut butter or coconut oil and chill until firm.

No-bake keto cheesecakes

Ingredients and Substitutions:

• Almond Flour Crust: The traditional graham cracker crust is replaced with almond flour to make it keto-friendly. You can also use other nut flours or seed flours for a nut-free option.
• Sweeteners: Sugar-free sweeteners like erythritol, monk fruit, allulose, or stevia can be used. Avoid granulated sweeteners in no-bake cheesecakes as they can make the filling grainy.
• Cream Cheese: This is the key ingredient in the filling. You can use regular, light, or dairy-free cream cheese.
• Heavy Cream: Adds richness and helps set the cheesecake. You can also use thickened cream or coconut cream.
• Sour Cream: Gives the cheesecake a tangy flavor. You can substitute it with Greek yogurt or mascarpone.
• Lemon Juice: Helps to set the cheesecake and adds a refreshing citrus note.

Step-by-Step Guide to Making No-Bake Keto Cheesecake:

• Make the Crust: Combine almond flour, sweetener, and melted butter in a bowl. Press the mixture into a springform pan and chill while preparing the filling.
• Beat the Cream Cheese: In a separate bowl, beat the cream cheese until smooth and creamy. You can use an electric mixer or a hand mixer.
• Add Sweetener and Other Ingredients: To the cream cheese, add the sweetener, sour cream, lemon juice, and vanilla extract. Mix until smooth and well combined.
• Make Whipped Cream: In another bowl, whip heavy cream until stiff peaks form. You can use a hand mixer or whisk by hand.
• Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix.
• Assemble and Chill: Transfer the filling into the crust and smooth the top. Cover and refrigerate for at least 3 hours or overnight.
• Decorate and Serve: Remove the cheesecake from the pan and decorate with toppings like berries, sugar-free chocolate, or keto caramel. Slice and enjoy!

Variations and Tips:

• No Crust: You can choose to make a crustless cheesecake by simply pouring the filling into a pie plate or individual serving dishes.
• Flavor Variations: Try adding a fruit swirl with sugar-free cranberry or raspberry sauce, or a chocolate swirl by melting keto chocolate with a small amount of heavy cream. For a pumpkin spice version, replace heavy cream with pumpkin puree.
• Freezing: No-bake keto cheesecakes can be frozen for 2-3 months. Slice and wrap individual portions before freezing.
• Toppings: Decorate your cheesecake with fresh berries, melted sugar-free chocolate, keto caramel, or sugar-free jam.

Frequently asked questions