Low Carb Decadent Keto Cheesecake
If you’re looking for a low carb dessert, this keto cheesecake recipe only has 8 grams of net carbs per serving (plus, it is loaded with healthy fat).
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
Scale
Ingredients
- 4 tbsp butter (crust)
- 1 1/2 cups almond flour (crust)
- 1/4 cup monk fruit sweetener (crust)
- 3 8 oz. packages (24 oz.) cream cheese, softened (filling)
- 1 cup monk fruit sweetener (filling)
- 3 large eggs (filling)
- 1/4 cup heavy whipping cream (filling)
- 3/4 tsp pure vanilla extract (filling)
- 1/3 cup frozen raspberries (optional raspberry cream sauce)
- 2 tbsp heavy whipping cream (optional raspberry cream sauce)
Instructions
- Preheat oven to 350 degrees.
- Melt butter in microwave.
- In a small mixing bowl, add all crust ingredients and, using your hands, mix together until well-combined.
- Press crust mixture into bottom of 9 inch springform pan.
- Bake crust for 8 minutes.
- Remove crust from oven and reduce oven heat to 325 degrees.
- Add filling ingredients to a large mixing bowl and, with a hand mixer, mix together until well-combined.
- Bake at 325 degrees for 1 hour, 10 minutes.
- After cook time has elapsed, turn oven off, open oven door 1 inch, and allow cheesecake to cool slowly in oven for 1 hour.
- Remove cheesecake from oven, cover with foil, and chill in refrigerator for 4 hours prior to serving.
- For optional Raspberry Cream Sauce, microwave frozen raspberries until just warmed, about 45 seconds. Add raspberries and heavy cream to blender and blend until smooth. Pour over cheesecake immediately before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 517
- Fat: 49g
- Carbohydrates: 28.8g (Net Carbs: 7.5g)
- Protein: 12.2g
Keywords: keto cheesecake
Find it online: https://perfectketo.com/keto-cheesecake/