Today’s post is a recipe post, Keto Cheesecake! Converting traditional recipes to sugar-free recipes is a great way to incorporate healthy change into your life. Today’s recipe is an old favorite of mine, cheesecake.
I’ve posted this recipe in the past but wanted to give you an updated version of my Keto Cheesecake. I’ve made a couple of changes and think it’s now the best it’s ever been
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
Serving Size: 1 Slice
Calories per serving: 290
Fat per serving: 27
Carbs per serving: 5
Protein per serving: 8
16 oz. Ricotta Cheese (full fat)
1 tsp. Vanilla
2 Tbsp. Lemon Juice (freshly squeezed)
1/2 Cup Butter, melted
16 oz. of Cream Cheese (room temperature/soft)
1 1/2 Cups Allulose Sweetener (or sweetener of your choice)
1 Pint, 16 oz. of Sour Cream (for cake) + 1/2 cup (for topping)
2 Tbsp of Arrow Root Powder (optional but supposed to help stop cracking)
Pre-heat oven to 325 degrees
Using a (big) blender, a hand mixer or standing mixer (I use my Kitchen Aid standing mixer) add the ricotta cheese to your mixing bowl.
Set mixer to low speed and begin mixing
While mixer is running, add the eggs, vanilla and lemon juice to the ricotta cheese.
Continue to mix on low and add the melted butter
Continue mixing and add the softened cream cheese
Mix until well combined
Add the sweetener and continue to mix on low until well incorporated
If NOT using arrow root powder - add all 16 oz. of the sour cream to bowl and mix until combined
If USING Arrow Root Powder (or other binder) - add half the sour cream (1 cup) to the mixing bowl. Take the remaining cup of sour cream and mix the arrow root into it. Once combined, add the sour cream-arrow root mixture to mixing bowl and finishes mixing/combining all ingredients.
Scrap bottom of mixing bowl to make sure none of the ingredients got stuck to the bottom.
Grease a 9" or 10" springform pan
Wrap the bottom of the pan in aluminum foil
Pour cake batter into pan
Place cake pan on rimmed baking sheet, put in oven. Add enough water to the rimmed baking sheet so that the water comes up the edge of springform pan almost half way.
Bake for 1 hour at 325 degrees or until the edge is golden brown.
Turn off oven and let cake sit for 2 hours with oven door closed.
Remove the cake and place in the refrigerator to finish cooling - this can take up to 8 hours or more. The cake is totally firm if left to cool over night. Making a day ahead is a good idea.
Sour Cream Topping (optional)
Mix 1/2 cup of Sour Cream with 4 drops of liquid stevia or sweetener of your choice
Once cake is cooled spread a thin layer of sweetened sour cream over the top of the cake
Blueberry Topping (optional)
Heat frozen, organic blueberries until warm and some of the juices have released.
Let the blueberries and juice cool a bit then sprinkle a juice and add decorative blueberries on the top of cake.
The nutritional information is based on 16 servings. Servings will vary and totally depends on how you cut the cake. It's rich so I tend to cut small pieces. The nutritional info. is for the cake only. The sour cream topping and blueberries are extra.
1/2 cup of Organic Blueberries adds a total of 7 net carbs, less than 1 per serving. 1/2 cup of Sour Cream for Topping adds a total of 5 net carbs, less than 1 per serving.
Blueberries and Sour Cream toppings combined aren't quite 1 additional net carb but I would count them as 1. So total for the cake with the toppings would be 6 net carbs per slice.