Step-by-Step Guide to Prepare Quick Keto cheesecake!

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, keto cheesecake!. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Keto cheesecake! is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Keto cheesecake! is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook keto cheesecake! using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Keto cheesecake!:

1. Take Crust
2. Make ready 2 cups blanched almond flour
3. Make ready 1/3 cup butter
4. Get 3 tbsp granulated stevia
5. Get 1 tsp vanilla extract
6. Get Filling
7. Make ready 48 oz cream cheese
8. Get 1 cup powdered stevia/erythritol blend
9. Take 4 extra large eggs
10. Prepare 1 1/2 tbsp lemon juice
11. Take 1 1/2 tsp vanilla extract

Steps to make Keto cheesecake!:

1. Preheat the oven to 350 degrees F. Grease a 10 in springform pan (or you can line the bottom with parchment paper). I usually grease the sides and line the bottoms with parchment paper.
2. For the crust, stir the almond flour, melted butter, stevia, and vanilla extract in a medium bowl, until well combined. It will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-15 minutes, until barely golden. Let cool at least 10 minutes.
3. For the filling, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
4. Pour the filling into the pan over the crust. Smooth the top with a spatula. Bake for about 45 minutes, until the center is almost set, but still jiggly.
5. Leave cheesecake in the over with the oven off and the oven door partially open for one hour. Then let cool on the counter until room temperature. Lastly, refrigerate until set, as least four hours, preferably over night. Don’t remove cheesecake from pan before chilling.
6. Once chilled and set, slice, serve, and enjoy!

So that is going to wrap this up with this exceptional food keto cheesecake! recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!