Cheesecake
food dessert

Cheesecake

17.7 g
Net Carbs
per serving
8
Servings
485.2
Calories
310 min
Time to Make

While not exactly Keto, this recipe has half of the carbs as a traditional Philly Cheesecake. 8 servings of this produces a reasonable sized piece and cutting the cake into 10 servings will reduce the net carbs to 14 (3 less). Most of the carbs come from the nuts of the crust, therefore you could probably use a different crust recipe to reduce the carbs even further. I use real sugar in the crust because I like the slight change in texture and 2 tablespoons divided across the whole cake is insignificant. Chaging this out for different sweetener could reduce the individual net carbs by 1.5.

What I like about this recipe is the ease of mixing the ingredients. This recipe can be made in a mixer or in your food processor! I personally use my food processor for the whole thing because I use whole almonds and walnuts and grind them myself.

Crust
1
Mix all ingredients together in a food processor until combined
2
Form into the bottom of a prepared 8" spring form pan
3
Bake at 300F for 10 - 15 min
Filling
1
Mix all ingredients together in mixer (or food processor) on medium speed
2
Pour into prepared crust
3
Bake at 350F for 50 min. Remove when the middle is still a little jiggly.
4
Once you remove from the oven, cool on the counter for about 15-30 min, then transfer to the refrigerator and continue to chill about 4 hours.
5
Serve plain or add a few berries on top.
Tips for Success
To make a citrus or other favor, reduce the vanilla to about 1/2 tablespoon and add 1/2 teaspoon of your flavoring. Adjust the strength of your flavoring as necessary.
Per Serving

Nutrition

Values are estimates per serving.

Calories
485.2
Keto Carbs
17.7g
Calcium
103mg
Carbs
27.8g
Cholestrol
156.8
Fat
43.7g
Fiber
1.9g
Iron
0.9mg
Potassium
139.4mg
Protein
20.7g
SaturatedFat
21.4
Sodium
316.6mg
Sugar
6g
Sugar Alcohol
16.5