EASY KETO CHEESECAKE

This easy keto cheesecake is sweet, creamy and easy to make! Tasty, lemony crust, rich cheesecake, fluffy cream on top - it's keto dessert perfection!

Quick and easy keto cheesecake

This keto cheesecake is my first keto dessert ever! You can imagine when you start with this way of life - no sugar, no sweets, no classical desserts... Life can be sad if you are used to eat your dessert every day and then suddenly you stop with all your 🍭 sweets at once. After a couple of weeks on keto I decided to ketofy my favorite dessert - cheesecake!

This is actually a classical cheesecake, only ketofied. And I have to admit - it tastes better than the "real thing". 😋😊

I hear the expression "real thing" very often in keto society and now when I am experienced in keto and knowing so much about food I have to say - this is not like a real thing, this IS a real thing! It's healthy, without sugar, and full of nutrients that nourish our bodies.

This is a real food, this is not some sugary stuff l'we used to eat before. This cheesecake crust is so tasty- it's melting in your mouth and leaving that nice, sweet, very mild coconut and lemony flavor as under taste. Two layers of cheese goes great with that crust and somehow you have a feeling from out of this world!

Sugar free cheesecake

I highly recommend you to try this cheesecake and make your loved ones happy. Even if they aren't on keto they will love it!

I tested it many times on many of my friends and family. If you plan to make it for sugar addicted friends make sure to put enough sweetener (try it before you bake it). If you make it for experienced ketoers you can even reduce the sweetener. We, people of keto, have sensitive palates and don't need so much of sugar. Spices like vanilla will give you that "sweet feeling" too.

Ingredients for Easy Keto Cheesecake

Crust

Coconut flour 1 cup

Cold butter 125 g

Swerve sweetener ½ cup

1 egg

1 TBS cold water

Lemon zest of ½ lemon

Cream cheese layer

Cream cheese 600 g

4 eggs

Swerve sweetener 1 cup

Lemon zest of ½ lemon

Lemon juice (½ lemon)

Vanilla extract 1 tsp

Sour cream layer

Sour cream 400 g

Mascarpone 250 g

Swerve sweetener ½ cup

Vanilla extract ½ tsp

Procedure

Crust

Mix all dry ingredients with your hands or in a food processor.

Add eggs and butter.

Butter should be cold and cut into pieces. Mix all ingredients together until the "ball" formed.

When the mixture is is in the shape of a 🏀, press it on the baking pan with your hands.

Put it to bake for 5 minutes on 180°C (356°F) with vent.

If you don't have vent you will maybe need more time. Crust should looks like this.⬇

 When crust is in the oven prepare the first cream cheese layer.

Procedure for the cream cheese layer

Mix cream cheese, eggs and sweetener together and add 🍋 lemon juice, zest and vanilla extract.

Pour the mixture on the crust.

Bake for 15 - 20 minutes in the oven with vent on 180°C (356°F) or until it looks like this.⬇

It will probably crack on the edges. That's not a problem, at all! It happens to me too!

During the baking of second layer, prepare the mixture for the top layer.

Top layer procedure

Mix mascarpone, sour cream, sweetener and vanilla together.

Pour the mixture on baked second layer.

 Turn off the oven and leave the cheesecake it in the oven for 5 - 10 minutes, only with vent.

After few minutes in the oven, put the cheesecake in the fridge for 6 hours to make it cold and firm.

Enjoy your keto cheesecake!💕☕️️🎂

EASY KETO CHEESECAKE

Cook Time: 30 minutes

Total Time: 30 minutes

This easy keto cheesecake is sweet, creamy and easy to make! Tasty, lemony crust, rich cheesecake, fluffy cream on top – it’s keto dessert perfection!

Print

Ingredients

• Crust
• Coconut flour 1 cup
• Cold butter 125 g
• Swerve sweetener ½ cup
• 1 egg
• 1 TBS cold water
• Lemon zest of ½ lemon
• Cream cheese layer
• Cream cheese 600 g
• 4 eggs
• Swerve sweetener 1 cup
• Lemon zest of ½ lemon
• Lemon juice (½ lemon)
• Vanilla extract 1 tsp
• Sour cream layer
• Sour cream 400 g
• Mascarpone 250 g
• Swerve sweetener ½ cup
• Vanilla extract ½ tsp

Instructions

1. Crust
2. Mix all dry ingredients together with your hands or in a food processor.
3. Add eggs and butter.
4. Butter should be cold and cut into pieces.
5. Mix all ingredients together until the "ball" formed.
6. When the mixture is is in the shape of a , press it on the baking pan with your hands.
7. Put it to bake for 5 minutes on 180°C (356°F) with vent.
8. If you don't have vent you will maybe need more time.  
9. When crust is in the oven prepare the first cream cheese layer.
10. Procedure for the cream cheese layer
11. Mix cream cheese, eggs and sweetener together and add  lemon juice, zest and vanilla extract.
12. Pour the mixture on the crust.
13. Bake for 15 - 20 minutes in the oven with vent on 180°C (356°F).
14. It will probably crack on the edges. That's not a problem, at all! It happens to me too!
15. During the baking of second layer, prepare the mixture for the top layer.
16. Top layer procedure
17. Mix mascarpone, sour cream, sweetener and vanilla together.
18. Pour the mixture on baked second layer.
19. Turn off the oven and leave the cheesecake it in the oven for 5 minutes - 10 minutes, only with vent.
20. After few minutes in the oven, put the cheesecake in the fridge for 6 hours to make it cold and firm.
21. Enjoy your cheesecake!

Nutrition Information:

Yield: 12
Amount Per Serving: Calories: 108Total Fat: 10.6gCarbohydrates: 1.4gNet Carbohydrates: 1gFiber: 0.4gProtein: 1.3g

This is only for your information. Calculate nutritional value for yourself with products you use.