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A Scrumptious Keto Cheesecake

Food Network Kitchen's Keto Cheesecake.
Prep Time
25 min
Cook Time
1h 30 min
Yields
12 servings

This keto cheesecake has all the things you want: it’s creamy, tangy and pleasantly sweet, it’ll make you forget that it’s keto!

Related: These Chocolate Avocado Keto Cookies Are Healthy Enough for Breakfast

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ingredients

Crust

Nonstick cooking spray
¾
cup finely ground almonds or almond flour
½
cup finely shredded unsweetened coconut or coconut flour
¼
cup shredded unsweetened coconut, toasted
¼
tsp ground cinnamon
8
Tbsp one stick unsalted butter, melted
1
pinch kosher salt

Cheesecake

3
packages 8-oz packages cream cheese, at room temperature
1 ¼
cups erythritol sweetener
¾
cup sour cream
1
vanilla bean, split and seeds scraped
Zest from half a lemon
1
pinch kosher salt
3
large eggs, at room temperature
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directions

Notes

Special equipment: a 9-inch springform pan. This recipe requires 4 hours chill time.

Step 1

Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.

Step 2

Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and ½-inch up the side. Refrigerate while you prepare the filling.

Step 3

Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

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My rating for A Scrumptious Keto Cheesecake
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