How To Make Simple Keto Cheesecake

How To Make Simple Keto Cheesecake

Simple Keto Cheesecake (Gluten Free)

This recipe is designed to teach everyone how to make quick and easy keto cheesecake
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Course: Dessert
Prep Time: 4 minutes
Cook Time: 40 minutes
Servings: 12 slices

Ingredients

Instructions

  • Preheat oven to 325 degrees.
  • Place the softened cream cheese in a large mixer bowl. Beat on medium-low for 30 seconds or until fully combined
  • Scrape down the sides of the bowl and push all the cream cheese to the center of the bowl. Beat on medium-low for another 30 seconds or until fully combined and smooth
  • Scrape down the sides of the bowl again and push the cream cheese to the center of the bowl
  • Add the monkfruit sweetener and vanilla extract. Beat on medium low for another 30 seconds or until fully combined and fluffy. Scrape down the sides of the bowl once again
  • Add the eggs and beat on medium low for another 30 seconds or until fully combined and completely smooth. Scrape down the sides of the bowl
  • Pour the mixture into the prepared pie crust. Use a spatula to smooth out the top if needed.
  • Bake at 325 degrees for 40 minutes or until the cheesecake is mostly set. The center will still be soft but will firm up as it cools
  • Once baked let the cheesecake sit for about 30 minutes of until it is almost room temperature.
  • After it has cooled place the cheesecake in the refrigerator and let it chill for about 3 hours or until it is very cold and fully set.
  • Once the cheesecake has set remove it from the refrigerator and serve immediately or top with your favorite toppings. Cover leftovers in the pan with plastic wrap and keep for up to 1 week

Notes

This recipe yields about 12 slices 1 serving equals 1 slice
1 slice contains about 2.6 grams of net carbs.
This is without topping and using my no bake pie crust. If you top this with my blueberry sauce then 1 slice contains about 7 grams of net carbs

Easy Keto Blueberry Sauce/Topping

This recipe is designed to teach everyone how to make easy blueberry sauce that can be put on anything
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 3 cups

Ingredients

  • 1/2 cup room temperature water
  • 1 TBS lemon juice
  • 1/2 cup monkfruit sweetener or granulated sweetener of choice
  • 3 (18oz) cups blueberries

Instructions

  • In a medium saucepan over medium high heat combine water, lemon juice and monkfruit sweetener. Stir to combine. Bring to a low boil over medium high heat
  • Add blueberries and gently boil for 15 minutes or until the blueberries pop open and release their juices. The sauce should be slightly thickened
  • Let cool in the pan until the sauce comes to room temperature. Use immediately or store in an airtight container in the refrigerator up to 1 week
  • If using this to top a cheesecake spread the cooled sauce evenly over the top of the cheesecake. Place it back in the refrigerator for 20 minutes or until the sauce has chilled on the cheesecake

Notes

This recipe yields about 3 cups of filling. This is enough to cover a 9 inch cheesecake.
The entire recipe contains about 54 grams of net carbs 1 serving equals 1/12 of the recipe
1 serving contains about 4.5 grams of net carbs


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