Ultimate Keto Cheesecake Recipe [VIDEO]

Back to Basics with a Low Carb Cheesecake!
It dawned on us one day that even though we have tons of low carb dessert recipes, a few of which are cheesecake related, we didn’t actually have our faithful, original cheesecake recipe published. I’m not sure what came over us or why we didn’t realize it sooner! A friend asked us if we have a low carb cheesecake recipe on Tasteaholics and we quickly nodded our heads without realizing just how much we’ve been holding out on everyone. We’re sorry!
So with just a bit of ado, we present to you our Ultimate Low Carb Cheesecake, original, classic, and NY style! We don’t want to over-excite you… but each slice is only 3 net carbs! Eat all the slices!

What makes a low carb cheesecake NY style? The texture is much denser and firmer than a Philadelphia style cheesecake and all others as well. The addition of sour cream either on top of the baked cake or into the batter itself also plays a part in how moist the end result is. The slightly acidic addition of sour cream can be played up even more with a bit of lemon juice, which adds freshness to the cheesecake.

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Many of the NY style cheesecakes are very tall and are baked with a crust. Crustless cheesecakes are great and all, but something’s missing! Our low carb, gluten-free crust will give all other cake and pie crusts a run for their money! We use a combination of pecans and almonds, both toasted to bring out their deep, nutty flavors. It’s reminiscent of a graham cracker crust thanks to the simple addition of cinnamon. This crust is baked prior to adding the cheesecake batter to help it crisp up a bit, so don’t skip that step.

If you loved this dessert and are looking for more cheesecake recipes, check out this keto chocolate chip cheesecake from My Life Cookbook. It’s quick, easy and requires only 5 ingredients!
Let us know what toppings you like on your cheesecake. Berries? Chocolate? Caramel?

Low Carb Cheesecake

Macros per serving:
• 415 Calories
• 38g of Fat
• 11g of Protein
• 3g of Net Carbs

CourseDessert

CuisineAmerican

Servings12 slices

Prep Time20 minutes

Cook Time1.5 hours

Passive Time1 hour

Ingredients

Crust

1/2cup

almonds

1/2cup

pecans

6tbsp

butter(melted)

1scoop

protein powder(31 grams)

1/2tsp

cinnamon

10drops

liquid stevia

1pinch

salt

Cheesecake

32oz.

cream cheese

2/3cup

So Nourished erythritol sweetener

20drops

liquid stevia

4

large eggs

2tsp

vanilla extract

1tsp

fresh lemon juice

1/2cup

sour cream

1/2tsp

pink Himalayan salt

Instructions

To make the crust, toast the almonds and pecans on a clean baking sheet for about 10 minutes in a 325°F oven. Toss halfway in between to make sure they are evenly toasted. Leave the oven on to be ready to cook the crust once it's ready.

Once toasted, throw them into a food processor with the rest of the crust ingredients and blend until no large chunks of the nuts remain.

Press the crust with your fingers or a silicone spatula into a 9 inch spring form pan to make an even, thin layer. Bake for about 10 minutes or until it has turned a golden brown and is set. After the crust has cooked, let it and the spring form pan cool before adding the cheesecake batter.

While the crust is cooking, prepare the cheesecake batter by beating together the cream cheese, erythritol and stevia. Use an electric hand mixer to make this process much easier. All the chunks of the the cream cheese should be gone and the mixture should be soft and smooth.

Add in 1 egg at a time, beating until each is incorporated. Then add the vanilla extract, lemon juice and salt.

Lastly, add in the sour cream and stir until it's combined.

By now, the crust should be baked and the spring form pan should be cool. Place the spring form pan on top of a large sheet of heavy duty aluminum foil and wrap the foil up onto the sides of the spring form pan making sure there are no openings or holes on the bottom. Place the spring form pan into a roasting tray to prepare it for the water bath.

Pour in the cheesecake batter and smooth out the top with a silicone spatula. Pour hot water, carefully, around the sides of the spring form pan until it's halfway up.

Carefully transfer the roasting tray with the spring form pan into the oven and bake for an hour and a half at 325°F. The top of the cake should be set but jiggly and it will continue cooking even as it is cooling.

To cool the cake, turn the oven off and crack the door open. We like to leave a wooden spoon wedged in the door, leaving about a 1-2 inch gap in the door. This will let the heat escape but prevent the cake from cooling too quickly, cracking in the process.

Leave the cake in the cooling oven for an hour before covering it with foil and refrigerating for at least 4 hours or preferably overnight.

Top with your favorite toppings and enjoy!

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!