Sharing is caring!

Pin

Share

Flipboard

Tweet

Yummly

Reddit

With this simple Keto Cheesecake Recipe, you can have your cake and eat it too.

Tip: Try doubling or tripling your batch and freeze your Cheesecakes for a later date – just allow to soften for 10 minutes before enjoying.

We’ve added nutritional information for your benefit on the recipe card below. This recipe makes 6 servings, the recipe card reflects 1 serving which is 1/6 of the total recipe.

Ingredients for the Keto Cheesecake Recipe

2.5 ounces of Almond Meal

2 tablespoons of Butter

Keto Cheesecake Filling:

8 ounces of Cream Cheese, softened

1 tablespoon of Lemon Juice

1 Lemon, zest only

3 tablespoons of Erythritol

1 teaspoon of Vanilla Extract

How To Make Keto Cheesecakes

Preheat fan forced oven to 160C/320F. Melt butter and mix into almond meal. Grease 6 holes of a regular muffin tin and press almond mix evenly into the base of the 6 holes. Bake for 12 minutes or until golden brown, leave to cool. Add all filling ingredients into a bowl and mix with a hand mixer for 7 minutes, until well combined. Hand mixers save a lot of time and make mixing cream cheese so much easier. You can find the one we recommend here. Evenly spoon the mixture over the 6 cooled bases and smooth with a spoon. Refrigerate for at least 3 hours before serving. When removing the cheesecakes from the muffin tin run a knife around the edges first to loosen them.

Keto Cheesecake Recipe - Bite Sized Dessert - Creamy and Tasty With this simple, low-carb keto cheesecake recipe you can, "have your cake and eat it too". The base is also Gluten-Free (as all keto recipes are). 5 from 34 votes Print Pin Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 3 hours 27 minutes Servings: 6 serves Calories: 242 kcal Author: Gerri Ingredients Base 2.5 ounces almond meal

2 tbsp Butter Filling 8 ounces Cream Cheese room temperature

1 tbsp Lemon Juice

1 Lemon Zest

3 tbsp Stevia

1 tsp vanilla extract Instructions Base Preheat fan forced oven to 160C/320F.

Melt butter and mix into almond meal.

Grease 6 holes of a standard sized muffin tin and press almond mix evenly into the base of the 6 holes.

Bake for 12 minutes of until golden brown, leave to cool. Filling Add all filling ingredients into a bowl and mix with a hand mixer for 7 minutes, until well combined.

Evenly spoon the mixture over the 6 cooled bases and smooth with a spoon.

Refrigerate for at least 3 hours before serving. When removing the cheesecakes from the muffin tin run a knife around the edges first to loosen them. Notes Nutrition Serving: 50 g | Calories: 242 kcal | Carbohydrates: 7 g | Protein: 5 g | Fat: 22 g | Saturated Fat: 11 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 1 g | Cholesterol: 27 mg | Sodium: 142 mg | Potassium: 4 mg | Fiber: 5 g | Sugar: 2 g | Vitamin A: 550 IU | Vitamin C: 1.7 mg | Calcium: 50 mg | Iron: 0.4 mg

Try our Vanilla Cheesecake Fat Bombs or No-Bake Chocolate Cheesecake they’re simply divine!

To make a larger batch of this Keto Cheesecake recipe, simply adjust the serving amounts above.

Sharing is caring!

Pin

Share

Flipboard

Tweet

Yummly

Reddit