Seriously the Best Keto Cheesecake Recipe Ever

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Lolita
Hi! I created Ketology after struggling for years with hormonal changes and weight gain. As I got older, I found managing my weight and moods became more and more of a struggle. Within 3 months of switching to a ketogenic lifestyle tailored for my age, I not only shed 30 pounds of stubborn fat, but my mood improved, my focus sharpened and I have had nothing but positive effects! Learn more about my journey here.

As I’ve said often on here, I’m not a big fan of sweets. I like sweets, however if I were to choose, I’d go for savory any day. However I have always had a weakness for cheesecake – not the super sweet, Cheesecake Factory flavors, but a classic cheesecake is pretty much the best dessert ever, so I definitely set out to make a keto cheesecake recipe early on.

I initially completely winged it and tried to make a single (well, actually two) serving cheesecake. And for real, I am pretty sure this is my best creation yet and it was completely on the fly! I did read up on about a dozen different options and came up with my own recipe that turned out better than I could ever imagine. Even my sons loved it and couldn’t tell it had an alternative sweetener or non-graham cracker crust.

This is a must-have for the recipe app for sure.

NOTE: I probably should have let it set in the fridge for the night but again, this was necessary – NOW – so after baking, I popped this keto cheesecake recipe in the freezer for an hour and it was still perfection.

Seriously the Best Low Carb Cheesecake Recipe Ever

5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: dessert
Servings: 2
Calories: 157kcal

Ingredients

Crust⁣⁣

  • 1/8 cups almond flour⁣⁣
  • 1/2 tbsp butter⁣⁣
  • 2 - 3 drops drops stevia I used vanilla⁣⁣

Cheesecake Filling⁣⁣

  • 2 oz cream cheese⁣⁣
  • 1/2 large egg yeah, this was challenging, but worth it⁣⁣
  • 1/8 tsp vanilla extract⁣⁣
  • 1/8 tsp lemon juice⁣⁣
  • pinch pink salt⁣⁣
  • 1 tbsp powdered erythritol or your preferred sweetener⁣ ⁣

Instructions

  • Preheat the oven to 350°F⁣⁣
  • Melt butter and mix with almond flour and stevia. Divide and press into bottom of 2 ramekins. Bake in oven for 5 minutes. Set aside.⁣⁣
  • Put cream cheese in a medium bowl and beat it with hand mixer until creamy. Add vanilla extract, lemon egg and erythritol (or your preferred sweetener). Beat until combined.
⁣⁣
  • Divide filling among the two ramekins…they should be fairly full.⁣⁣
  • Bake at 350°F for about 15 minutes. Place in freezer for an hour or in fridge overnight (if you can wait that long!)⁣⁣

Nutrition

Calories: 157kcal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 113mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Calcium: 49mg | Iron: 1mg

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