I love Cheesecake. It’s super sweet, extremely satisfying, and incredible with a coffee to equalize. Not something I wanted to give up, I found simple measures to make it Keto friendly, and it’s easy. Check it out and try for yourself!
Recipe: Keto Friendly Cheesecake
Yield: 8 Serves
Cooking Time: ~90 minutes
Ingredients
- Four eggs
- 750g Cream Cheese (three bricks)
- One Lemon
- 200g Almond Meal
- 120g Butter (not margerine.)
- Sweetener
- Vanilla Essence
- Springform Tin, or other non-stick tin
- Sour Cream
Method
The Base
Preheat the oven to 200º
Put the butter in a bowl, and melt it in the microwave for about one minute.
With the Almond meal in a large mixing bowl, add in one tablespoon of sweetener, and two large, melted tablespoons of butter. Mix thoroughly until it can form into a large ball. Place it in the tin, and flatten it out evenly.
This is how it should look when you’ve mixed the butter through.
Place this in the oven for 10 – 15 or until the base slightly browns. It doesn’t brown like flour products, so be mindful to not overcook it. This is what it should look like
The Filling
In a large mixing bowl, crack four eggs, place in the three bricks of cream cheese (I suggest breaking it into smaller pieces), the juice of one lemon, a couple tablespoons of vanilla essence, a large amount of sweetener (to your taste really), and about a handful of sour cream. Beat/mix it until it is a smooth consistency and there are no lumps.
Up until a few days ago, I was mixing the whole thing by hand. It is truly, a very labor intense exercise.
Consolidation
Pour the smooth mixture over the base in a uniform manner. When satisfied, place this in the oven. The oven should still be at 200º, but when you place the cheesecake in, turn it down to 100º.
Cook it for 60 – 90 minutes. At that time, take it out, and let it cool for a few hours.
Serving
I personally feel that it is best served cold, so once it has cooled, refridgerate for a few hours. It should be delicious by itself, but you can also serve it with berries, or be so daring as to grate some chocolate over the top.
I seem to always have a little base mixture, as well as filling left over, and often experiment with that, Here’s a few photos.
Of course, if you have your own take on this, I’d love to hear about it. Leave a commend below, or email me!
Enjoy!
this cheese cake is brilliant, light and delicious and I found it very easy to eat
Amazing. Just cooked it
only took 30 Mons but PERFECT!Cant wait to show the workmates
Any idea what the carb load is on this whole thing?
Good question. I don’t have the specifics, but I’m remaking it this evening and will report back!
I’ve made another one, the almond meal comes in at 9.6g, and 50mL vanilla essence at, 31.5g.
41.1g carbs for the whole thing, excellent really.
Are those temps in Celsius?
Certainly are, I forgot to add C to the end of all my temps as it seems!
I think this is my go-to recipe for cheesecake now. The crust and the filling were simple and tasty. Thanks!
Hi Aaron, amazing recipe! I’m going to try it and probably make a new batch for Xmas Eve, so I have something sweet to nibble on
xxx
Susana
Where would you get almond meal?
Hi Brandi,
Typically you can find almond meal in most supermarkets, usually in the health food area.
Brandi, if you’re in the US, it’s a little harder to find. I’ve only found it at Natural Market and a local low-carb specialty shop.
I found it at a Schnucks which is a high end grocery store here in Central Illinois (not sure how many there are nationwide) . It says “Almond Flour/Meal” on the package. Mine was expensive
I made this tonight and was pleasantly surprised with the result! My ‘sweetener to taste’ guess-timation was a little out
I halved the recipe & used approx 1 Tablespoon of powdered Natvia in the filling, but next time I will try 2 Tablespoons sweetener. I also used only one (5ml) teaspoon of Vanilla Essence. Overall, the flavour was there, the texture was there and this recipe produced an almost guilt-free pleasure with very little effort. Thank you for sharing such an awesome recipe!
Ah Natvia, I see you must be Australian too. It’s very easy to overdo it on the Natvia, as I usually don’t keep it too measured in the sense of how much I am putting in these days.
I’d also like to suggest using a small orange instead of lemon or lime, really takes it to the next level, I did it for the second time last Thursday, and I daresay I’ll be keeping it that way.
Yes I’m an Aussie
Thanks for the tip, I love the lemon but might give the orange a try too! The almond meal base is fantastic & also opens up a world of possibilities on its own. Thanks again.
Making this tonight and just realized the temps were in Celsius… Doh!. Was wondering why it was taking so long!
Also… You call for around 1 stick of butter which is about 120g. But is all of that used in the crust? Was a little confused by that because it only takes less than half of a melted stick to get 2 tablespoons of melted butter which I didn’t find enough to saturate 200g of almond meal.
What have you got on the top of the cheesecake in the 1st pic as apposed to the last one?
Just a bit of cinnamon
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