Keto Cheesecake (4 Carbs)
According to my taste testers, this keto cheesecake tastes just like the real thing. Learn how to make a keto cheesecake that will amaze your taste buds and impress not only yourself but your friends & family too!
See my blog post for full instructions, details, and updates on substitutions you can make.
Prep Time30 mins
Cook Time1 hr
Rest Time4 hrs
Total Time1 hr 30 mins
Servings: 10 slices
To Make the Filling:
Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
Prepare your springform pan for a water bath. See the video & instructions on the blog post.
Combine Cream cheese and Bocha sweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn't warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
Pour filling onto cooled crust
Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
Turn off the oven and allow to set for 4 hours or overnight
Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator
Get my recipe for creamy keto caramel sauce and use as a topping!
Before you start:
All ingredients must be warm.
Use the microwave to warm the cream cheese for 4 minutes on power level 5.
If your eggs aren’t at room temp, place them in a bowl of warm water while you warm up the other ingredients.
Warm the heavy whipping cream and sour cream for 1 minute at power level 5 in the microwave.
Prepare Your Water Bath
Watch the video to learn how to prepare your pan for a water bath.
Calories: 381kcal | Carbohydrates: 4g | Protein: 8g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 180mg | Sodium: 441mg | Potassium: 166mg | Sugar: 3g | Vitamin A: 1473IU | Calcium: 112mg | Iron: 1mg