This keto cheesecake crust is packed full of flavor and has a texture that makes me think of a homemade graham cracker crust. The vanilla in this recipe makes it taste a lot like a sugar cookie crust. If you want a more neutral flavor, omit the vanilla. Watch the tutorial video on YouTube.
Line a spring-form pan with parchment paper. This is optional, but makes removing the cheesecake and transferring it to a plate a breeze!
Pulse walnuts in food processor until finely ground.
Add remaining ingredients and process for 1 minute until it forms into a batter.
Transfer the batter to your lined springform pan.
Working from the inside out, press batter into the spring-form pan making sure the batter goes to the edges and is pressed down firmly.
Bake at 300 degrees for 15 minutes.
Remove from oven and cool completely before filling. (The middle will look like it’s not quite set up, and this is ok!)
Video
Notes
You could make a lower calorie and thinner crust by making ½ of this recipe. Make sure you allow at least 30 minutes time to cool before filling so it can handle the cheesecake batter.
Macro Percentages:
92% Fat ~ 4% Net Carb ~ 8% Protein* *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such. The nutrition facts for our Keto Cheesecake Crust (with Walnuts) were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.