Cheesecake lchf bakad
One thing that is great about eating low carb is that making a low carb no bake cheesecake, which is a LCHF dessert, is relatively easy with the right ingredients. Keep reading to learn my favorite recipe for a fluffy low carb no bake cheesecake. Enter your email and I'll send it to your inbox. Plus, you'll get new recipes every week! Please enter your first name for your account. Your saved recipe will also be sent to your email.
My keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! Since I first developed it back in , it has become my 1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. Pinky promise. Here I explain the best ingredients for my keto cheesecake recipe, what each one does, and substitution options.
For measurements, see the recipe card. Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below. This is not required, but if you want a denser result without air pockets, this can help release some bubbles. It will set more as it cools on the counter and then in the fridge overnight.
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:. I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
The Best Keto Cheesecake Recipe - No Water Bath!
Preheat the oven to degrees F degrees C. Line a 9-inch cm springform pan with parchment paper. To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan.
Bake for about minutes , until barely golden. Let cool at least 10 minutes. Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the lemon juice and vanilla extract. Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want. Pour the filling into the pan over the crust. Smooth the top with a spatula use an icing spatula for a smoother top if you have one.
If you want to ensure no air bubbles, tap the pan on the counter several times. Bake for about minutes , until the center is almost set, but still jiggly. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge don't remove the springform edge yet. Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours preferably overnight , until completely set.
Cheesecake
Do not try to remove the cake from the pan before chilling. Leave a rating to help other readers this also helps me continue to provide free recipes on my site , or get the recipe sent to your inbox. Find this one and many more in my Easy Keto Cookbook here. I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy. Pin It For Later!
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