Delicious Keto Cheesecake With Berries Recipe

"Whip up some keto magic with this easy-peasy Keto Cheesecake! Seriously, this dessert is a game-changer for your sweet tooth. With just a few simple ingredients and minimal fuss, you can create a creamy, dreamy cheesecake that’s both low-carb and delicious. The almond flour crust adds a perfect buttery crunch, and the filling? Oh, it's velvety smooth with just the right hint of lemony tang to keep things interesting. Not only is this cheesecake incredibly easy to make, but it also delivers on flavor and texture, rivaling any traditional cheesecake. Whether you’re a keto pro or just looking for a guilt-free treat, this cheesecake is here to impress. It’s so good, you’ll forget it’s keto! Perfect for any occasion, from a fancy dinner party to a cozy night in, this cheesecake is bound to become your go-to dessert. Top it with some fresh blueberries, raspberries, or sliced strawberries for an extra burst of flavor and color. Get ready for some serious deliciousness!"

Step by Step Method

Step 1

For the Crust: Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix the almond flour, shredded coconut, erythritol, melted butter, and vanilla extract until well combined.

Step 3

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Step 4

Bake the crust for 8-10 minutes, or until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 5

For the Cheesecake Filling: Reduce the oven temperature to 325°F (165°C).

Step 6

In a large mixing bowl, beat the softened cream cheese and erythritol with an electric mixer until smooth and creamy.

Step 7

Add the eggs, one at a time, beating well after each addition.

Step 8

Mix in the vanilla extract, sour cream, and lemon juice until well combined and smooth.

Step 9

Pour the cheesecake filling over the cooled crust and spread it out evenly.

Step 10

Baking and Cooling: Place the springform pan in a larger baking dish and fill the dish with about 1 inch of hot water to create a water bath. This helps prevent cracking.

Step 11

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.

Step 12

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.

Step 13

Remove the cheesecake from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to fully set.

Step 14

Serving: Carefully run a knife around the edge of the cheesecake to loosen it from the pan before releasing the springform.

Step 15

Slice and serve the cheesecake as is, or with a topping of your choice, such as fresh blueberries, raspberries, or sliced strawberries.

Tips

If you want more delicious Keto recipes, here is my Free E-Book with 21 different recipes for Breakfast, Lunch, Dinner, Dessert, and Snacks. Just paste this into your Google: https://www.opestrust.com/free-keto-recipes-e-book174388