The Best Keto Cheesecake
There is nothing better than a creamy cheesecake that has a crispy crust yet melts in your mouth. This decadent low-carb dessert is one of the best Keto cheescake recipes you’ll ever come across. It requires a few staple ingredients, takes under 20 minutes of active prep time, and doesn’t need baking; well, maybe we’ll just bake the crust.
How to Make It
Step 1
Preheat your oven to 350 F/150 C. To prepare the crust, add the almond flour, granulated sweetener, salt, and a pinch of cinnamon to a bowl. Whisk until combined.
Step 2
Add the butter, and mix until a crumbly dough forms. Transfer it to an 8″ / 20 cm springform pan. Flatten the dough and press until it spreads evenly.
Step 3
Bake the crust for 12-15 minutes. It’s ready when it’s golden around the edges. Set it aside to cool.
Step 4
To a saucepan, add the lemon juice, 2 Tbsp water, and gelatin. Place it over medium-low heat, and whisk until the mixture reaches a boil. Drop the heat, let it simmer for 1 minute, then take it off the heat to cool.
Step 5
To a large bowl, add the room temperature cream cheese. Beat using a hand mixer until it softens completely. Add powdered sweetener, lemon zest, and vanilla extract and beat for a couple of minutes.
Step 6
Add the heavy cream and beat until the mixture becomes light and fluffy. Drizzle the gelatin mixture with one hand while using the hand mixer with the other hand. Stop once all the elements are well incorporated.
Step 7
Using a spatula, scrape the sides and bottom of the bowl to make sure no lumps remain. Pour the cheesecake mixture over the baked crust, and spread the surface using a spatula. Transfer the cheesecake to the fridge and chill it for at least 6 hours, preferably overnight.
Step 8
To make the raspberry sauce, add the raspberries, allulose, and 2 tbsp water to a saucepan over medium heat. Crush the raspberries using a fork, and let the sauce simmer for 5 minutes. Sprinkle the xanthan gum on the surface, and whisk until combined. Set the sauce aside to cool completely.
Step 9
Once the cheesecake sets, cut it into 8 slices. To serve, place one slice on a plate, then pour 1 tbsp of raspberry sauce on top. Serve immediately.
Ingredients
- Almond flour
1 cup
- Erythritol Granulated
0.33 cup
- Salt
0.25 tsp
- Cinnamon, ground
0.13 tsp
- Melted Butter
0.25 cup
- Lemon juice
0.25 cup
- Water
4 tbsp
- Gelatin
1 tsp
- Cream cheese, brick
1.25 cup
- Lemon Peel Or Zest Raw
2 tsp
- Vanilla extract
1 tsp
- Powdered Erythritol (Icing Sugar)
0.5 cup
- Cream Heavy Whipping
1.25 cup
- Raspberries Frozen Unsweetened
0.33 cup, unthawed
- Allulose, powdered
2 tbsp
- Baking Aids Xanthan Gum
0.25 tbsp