Name: Low Carb Keto Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 1/2 cups almond flour; 1 1/2 cups unsweetened shredded coconut; 1/4 cup Swerve Granular Sugar; 1/2 cup unsalted butter (melted); 1/4 teaspoon cinnamon; 1/8 teaspoon ground nutmeg; 4 packages (8 oz each) cream cheese (softened to room temperature); 16 oz sour cream (at room temperature); 1 cup Swerve Granular Sugar; 1 tablespoon cornstarch (optional); 3 large eggs; 2 teaspoons vanilla extract; 1 cup sliced strawberries; 1 cup blueberries or raspberries; 1/4 cup water; 1/4 cup Swerve Granular Sugar; 1 teaspoon cornstarch (optional)

If you’re on a low-carb diet but still crave the indulgent creaminess of cheesecake, you’re in for a treat! This Low Carb Keto Cheesecake is rich, velvety, and incredibly satisfying without the guilt of traditional sugar-laden desserts. Sweetened with Swerve and made with wholesome ingredients, this cheesecake is perfect for any occasion. Whether you’re celebrating a special moment or just treating yourself on a Tuesday, this recipe will not disappoint. So, let’s dive into this delightful dessert that keeps your carb count in check!

What Sets This Recipe Apart

This Low Carb Keto Cheesecake stands out because it combines the creaminess of traditional cheesecake with low-carb, keto-friendly ingredients. Using almond flour and unsweetened shredded coconut for the crust gives it a unique texture and flavor that’s both satisfying and nutritious. The filling, made with cream cheese and sour cream, is fluffy and decadent, while the Swerve sweetener keeps it sugar-free. Plus, the addition of fresh berries adds a burst of flavor and a beautiful presentation. It’s a dessert you can feel good about enjoying!

Ingredient List

1 1/2 cups almond flour
1 1/2 cups unsweetened shredded coconut or unsweetened coconut flakes
1/4 cup Swerve Granular Sugar
1/2 cup unsalted butter, melted
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
4 packages (8 oz each) cream cheese, softened to room temperature
16 oz sour cream, at room temperature
1 cup Swerve Granular Sugar
1 tablespoon cornstarch (optional)
3 large eggs
2 teaspoons vanilla extract
1 cup sliced strawberries
1 cup blueberries or raspberries
1/4 cup water
1/4 cup Swerve Granular Sugar
1 teaspoon cornstarch (optional)

What’s in the Gear List

Springform pan: Essential for easy removal of the cheesecake.
Mixing bowls: For mixing your crust and filling ingredients.
Electric mixer: To achieve a smooth and creamy filling.
Measuring cups and spoons: Accuracy is key in baking!
Saucepan: For making the berry sauce.
Baking spray: Helps to prevent sticking and ensures a smooth release.

Mastering Low Carb Keto Cheesecake: How-To

Step 1: Prepare the Springform Pan

Begin by preheating your oven to 325°F (160°C). Generously coat the sides and bottom of a springform pan with baking spray to prevent sticking. This step is crucial for a smooth cheesecake removal later.

Step 2: Make the Crust

In a medium mixing bowl, combine the almond flour, unsweetened shredded coconut, Swerve sugar, melted butter, cinnamon, and nutmeg. Mix until well combined. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust for about 10-12 minutes or until lightly golden. Remove from the oven and let it cool.

Step 3: Prepare the Filling

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add the sour cream and continue mixing until fully incorporated. Then, add the Swerve sugar and mix until combined. If desired, add the cornstarch for extra creaminess and stability.

Step 4: Incorporate the Eggs

Add the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract until everything is well blended. Be careful not to overmix; you want a smooth batter without too much air.

Step 5: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 45-60 minutes, or until the edges are set, and the center is slightly jiggly.

Step 6: Cool and Chill

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. This helps prevent cracking. After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 7: Create the Berry Sauce

While the cheesecake is chilling, prepare the berry sauce. In a small saucepan, combine the sliced strawberries, blueberries or raspberries, water, Swerve sugar, and cornstarch (if using). Heat over medium heat until the berries soften and release their juices, about 5-7 minutes. Remove from heat and let the sauce cool.

International Equivalents

1 cup = 240 mL
1 tablespoon = 15 mL
1 teaspoon = 5 mL

Things That Go Wrong

Cracking on Top: This can happen if the cheesecake is baked too long or at too high a temperature. Be sure to follow the baking instructions carefully.
Overmixing: This can introduce too much air into the filling, leading to cracks. Mix just until combined.
Sticking to the Pan: Ensure you use enough baking spray on the pan and allow the cheesecake to cool before removing it.
Not Setting: If the cheesecake is still jiggly in the center after baking, it needs more time. Return it to the oven for a few more minutes.

Leftovers & Meal Prep

If you have leftovers, store the Low Carb Keto Cheesecake in an airtight container in the refrigerator for up to a week. It also freezes well! Simply wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to three months. When you’re ready to enjoy, thaw in the refrigerator overnight.

Common Questions

Can I use a different sweetener instead of Swerve?

Yes! You can substitute Swerve with other granulated sweeteners like erythritol or monk fruit, keeping in mind that sweetness levels may vary.

Is the cornstarch necessary for the filling?

The cornstarch helps stabilize the cheesecake and gives it a creamier texture, but it’s optional. If you prefer, you can omit it.

How can I tell when the cheesecake is done baking?

The cheesecake is done when the edges are set but the center is still slightly jiggly. It will firm up as it cools.

Can I add other flavors to the cheesecake?

Absolutely! You can add lemon zest, cocoa powder, or even a swirl of peanut butter to customize your cheesecake flavor.

See You at the Table

Indulging in a slice of this Low Carb Keto Cheesecake is a delightful experience that will leave you feeling satisfied and guilt-free. Whether topped with fresh berries, drizzled with sugar-free chocolate sauce, or simply enjoyed plain, this dessert is sure to impress. So, gather your ingredients, follow these simple steps, and enjoy a slice of heaven that keeps your carb count low. Happy baking!