Making the perfect keto cheesecake is easier than you think Sugar-free, gluten-free, rich in flavor and delicate creamy texture – heaven on earth.
Cooking time 60 min.
Portion quantity 12
Ingredients :
Almond flour 90 g
Butter 60 g
Erythritol 2 tablespoons
Vanilla Extract ½ teaspoon
Cream cheese 500g
Whipping Cream 125 ml
Egg 2 pcs.
Egg yolk 1 pc.
Erythritol 1 tbsp.
Lemon zest 1 tsp.
Vanilla extract ½ tsp.
Fresh blueberries 60g
Step 1
Preheat the oven to 175°C. Butter a 22cm baking tin and line the base with parchment. Melt the butter for the base in a ladle and heat until it develops a nutty aroma. This will give the base a toffee flavor. Remove from the heat, add the almond flour, sweetener and vanilla. Mix thoroughly and spread the mixture over the bottom of the mold, pressing down firmly. Bake for 8 minutes until crust is lightly golden. Take out of the oven and let cool while you prepare the filling.
Step 2.
Mix together cream cheese, cream, eggs, lemon zest, vanilla and sweetener. Pour the mixture over the bottom crust. Increase the heat to 200° C and bake for 15 minutes. Then, reduce the heat to 110° C and bake for another 45-60 minutes. Turn off the heat and allow to cool in the oven.
Step 3
Take out the cake when it has cooled completely and place it in the refrigerator overnight. Serve with fresh blueberries.
Bon appétit!
Energy value per serving
Calories from fat 297
Calories 335
Fats: 33g
Carbohydrates: 4 g
Fiber: 1 g
Digestible carbohydrates: 3 g
Protein: 7 g
