Sugar-Free Cheesecake: Keto-Friendly Indulgence

Sugar-free cheesecake is a popular dessert for those on a keto diet. It is made with a few simple substitutions, such as almond flour instead of graham crackers for the crust, and a sugar substitute like erythritol or monk fruit sweetener. The result is a rich and creamy dessert that can be enjoyed by those following a keto diet or anyone looking for a delicious treat.

Crustless keto cheesecakes

Crustless Keto Cheesecake

This is a simple, crustless, low-carb, sugar-free cheesecake recipe that is perfect for anyone on a keto diet or anyone who wants to cut down on sugar. It is easy to make and tastes amazing!

Ingredients:

• Cream cheese (at room temperature)
• Sour cream (at room temperature)
• Eggs (at room temperature)
• Butter (unsalted)
• Vanilla extract
• Sweetener of your choice (stevia, Swerve, Splenda, Monk Fruit, etc.)
• Lemon zest (optional)

Method:

• Preheat your oven to between 300°F and 350°F. Grease a 9" springform pan with butter.
• In a large bowl, beat the cream cheese until smooth. You can use a handheld mixer at a low speed or a stand mixer.
• Add in the vanilla extract and sweetener of your choice. Mix until well combined.
• Slowly add in the eggs, one at a time, and beat until just combined.
• Add in the sour cream and mix until just combined.
• Pour the batter into the prepared springform pan and smooth the top.
• Place the pan in the oven and bake for around 60 minutes. The cheesecake is done when the edges are slightly puffed and the center is still slightly jiggly.
• Once done, turn off the oven and leave the cheesecake inside with the door ajar for about an hour to prevent cracks.
• After the hour, remove the cheesecake from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 4 hours before serving.

Tips:

• It is important to bring the cream cheese, sour cream, eggs, and butter to room temperature before using them. This ensures a smooth and well-combined batter.
• Overmixing can cause cracks in the cheesecake, so be sure to only mix until just combined.
• Greasing the pan well will help prevent the cheesecake from sticking to the sides and make it easier to remove.
• To disguise any cracks that may form, you can use toppings such as berries, keto whipped cream, or compotes.

Keto cheesecakes with a nut-free crust

For those who are keen bakers, going keto can be a challenge. However, with a few simple substitutions, it is possible to make delicious, low-carb treats that the whole family can enjoy.

The Crust

The base of a cheesecake is usually a graham cracker crust, mixed with butter and sugar. For a keto-friendly alternative, you can use a combination of finely chopped pecans and almond flour. Simply mix with melted butter and a sugar substitute, such as Monk Fruit Sugar or Swerve, and press into a pie plate.

The Filling

The cream cheese filling for a keto cheesecake is quick and easy to put together. Ensure your cream cheese is at room temperature before mixing with eggs and a sugar substitute. You can also add vanilla extract and/or sour cream for extra flavour.

Baking and Serving

Once you have combined your filling, simply pour it into your chosen crust and bake for around 50-60 minutes. You can serve your keto cheesecake as it is, or top it with fresh fruit, a compote, chocolate ganache, or whipped cream.

Recipe Example

Ingredients:

• 3 x 8-ounce packages of cream cheese
• 1 cup of Monk Fruit Sugar (or alternative sweetener)
• 1 teaspoon of vanilla extract
• 1/3 cup of melted butter
• 1 cup of ground pecans (for crust)
• 1 cup of almond flour (for crust)
• 3 tablespoons of monk sugar (for crust)
• 1 tablespoon of monk sugar (for topping)
• 3/4 cup of sour cream (optional topping)

Method:

• Preheat your oven to 350 degrees and grease a 9-inch springform pan.
• For the crust, grind pecans in a food processor until you have a medium-fine meal.
• In a bowl, combine ground pecans, sugar, melted butter, and almond flour. Mix well and pour into the springform pan, pressing down evenly into the bottom.
• For the cheesecake filling, mix all the cream cheese and sugar until smooth. Then add vanilla and sweetener, mixing well.
• Add the eggs one at a time, mixing until smooth and well incorporated.
• Pour the cream cheese mixture onto the pecan crust.
• Place the cheesecake onto a lined baking sheet and put in the preheated oven. Bake for 50-60 minutes, checking the middle for doneness. The cheesecake should be mostly set, with only a slight jiggle in the middle when the pan is jiggled.
• If the middle is very loose, put it back into the oven for 5-minute increments until done.
• Mix the sour cream and monk sugar together and pour over the cheesecake before placing in the fridge to set for several hours.
• Once set, run a knife between the cheesecake and springform pan, carefully remove the sides, and cut with a sharp knife. Enjoy!

Final Thoughts

This basic recipe can be adapted and customised to your taste. For example, you could add a chocolate or fruit layer, or experiment with different nut-free crusts. So, get creative and enjoy a delicious, keto-friendly treat!

Keto cheesecakes with a crust

A sugar-free cheesecake can be made keto-friendly by using a crust made from almond flour, butter, and a granulated sweetener. The filling can be made using cream cheese, powdered sweetener, eggs, lemon juice, and vanilla extract.

Ingredients:

• 2 cups almond flour
• 1/3 cup unsalted butter, melted
• 2 tbsp granulated sweetener (monk fruit or erythritol blend)
• 1 tsp vanilla extract
• 32 oz cream cheese, softened
• 1 1/4 cups powdered sweetener
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Method:

• Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper.
• In a medium bowl, mix the almond flour, melted butter, sweetener, and vanilla extract for the crust until well combined. The dough will be slightly crumbly.
• Press the crust mixture into the prepared pan and bake for about 10 minutes until barely golden. Let it cool for at least 10 minutes.
• In a large bowl, beat the softened cream cheese and powdered sweetener together until fluffy, using an electric mixer or stand mixer at medium speed.
• Beat in the eggs one at a time, followed by the lemon juice and vanilla extract. Keep the mixer at medium speed to avoid introducing too many air bubbles.
• Pour the filling over the crust and smooth the top with a spatula. Tap the pan on the counter to remove any air bubbles.
• Bake the cheesecake for about 40-55 minutes until the center is almost set but still jiggly.
• Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Cool the cheesecake on the counter to room temperature, then refrigerate for at least 4 hours or overnight until completely set.

This keto cheesecake with a crust is a delicious and indulgent dessert that can be enjoyed by those following a keto or low-carb diet. It is rich, creamy, and indistinguishable from a traditional cheesecake.

Flavored keto cheesecakes

Sugar-free cheesecakes are a staple for those on a keto diet. But what if you want to take it up a notch and add some flavor to your cheesecake? Here are some ideas for flavored keto cheesecakes:

Keto Cheesecake with Raspberry Swirl

This cheesecake has a buttery, graham cracker-like crust and a creamy, tangy filling. The raspberry swirl adds a beautiful touch of color and a burst of flavor.

Low-Carb Cheesecake with a Brownie Base

Can't decide between a brownie and a cheesecake? Why not have both! This decadent dessert combines a fudgy brownie base with a creamy cheesecake layer.

Keto Lemon Cheesecake

This cheesecake has a zesty twist with the addition of lemon juice and lemon zest to the filling. It's perfect for those who like their desserts on the tart side.

Keto Chocolate Mousse Cheesecake

Chocolate and cheesecake come together in this indulgent dessert. The chocolate mousse layer is light and airy, while the cheesecake layer is rich and creamy.

Keto Red Velvet Cheesecake

This cheesecake gets its red velvet flavor from a combination of cocoa powder and buttermilk. It has a beautiful deep red color and a creamy texture.

Keto Peanut Butter Cheesecake

Peanut butter and cheesecake are a match made in heaven. This cheesecake has a creamy peanut butter filling and a crunchy, peanut-y crust.

Keto Blueberry Cheesecake Squares

Blueberries give this cheesecake a beautiful purple hue and a burst of flavor. It's a perfect dessert for summer when blueberries are in season.

Keto Cheesecake with a Coconut Crust

The coconut crust adds a subtle sweetness and a crunchy texture to this cheesecake. The filling is creamy and tangy, with a hint of lemon.

So, there you have it! These flavored keto cheesecakes are sure to impress and satisfy your sweet tooth while keeping you in ketosis.

Keto cheesecakes with a water bath

A water bath is a great way to ensure your keto cheesecake bakes up smooth, creamy, tall, and crack-free. The steam from the hot water will lift the cheesecake slowly and evenly, reducing the risk of cracks on the surface. It also helps prevent the cheesecake from sinking back down as it cools.

Here's how to make a water bath for your keto cheesecake:

Step 1: Prepare your cheesecake crust and filling

Prepare your keto cheesecake crust and press it into your springform pan. Par-bake, if directed in the recipe. Then remove from the oven and let cool until the pan is cool enough to handle.

Step 2: Wrap your springform pan

Place a large piece of heavy-duty aluminum foil underneath the pan. You’ll want to tear off a piece that’s large enough to completely cover the bottom and sides of the springform pan.

Gently press the foil up and around the edges of the pan. Repeat this process at least twice to ensure there are no gaps for the water to seep in.

Step 3: Boil water

While you're preparing your cheesecake crust and wrapping your springform pan, boil a pot of water. You need enough water to fill your roasting pan or baking dish with about an inch of water, so make sure you boil enough.

Step 4: Assemble the water bath

Place your springform pan inside your large roasting pan or baking dish. Then pour your cheesecake batter on top of the cooled, partially baked crust.

Step 5: Add hot water and bake

Carefully pour the hot water into the roasting pan or baking dish, surrounding the springform pan with about 2–3 inches of hot water. Place the water bath setup in the oven and bake as directed in your recipe.

Step 6: Cool the cheesecake

When your keto cheesecake is done baking, turn off the oven heat and allow the cheesecake to remain in the oven for 20 minutes with the door ajar. Then, remove the cheesecake from the oven and let it cool completely on a rack. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.

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