Low Carb Keto Cheesecake Recipe #healthydessert #diet

This rich and velvety New York style low carb keto cheesecake is anything but difficult to make, utilizes basic fixings, and tastes JUST like the genuine article. Nobody will ever get it's a sugar free cheesecake!

This smooth, liberal treat is ideal for a low carb diet! The fundamental fixings, similar to cream cheddar and eggs, are as of now keto agreeable. The other preferred position is that you can truly mess with the sweetness level.

By and by, I lean toward less sweetness. A few treats need a ton of sweetness to get the taste right, yet not cheesecake. The formula is entirely adaptable around there. What's more, I think you'll be shocked how simple this keto cheesecake formula is to make! Cheesecake may appear to be a progressively detailed pastry, however it's in reality extremely direct.

Also Try Our Recipe : Keto Egg Bake with Cream Cheese

Ingredients
Crust:

• 6 ounces sliced almonds about 1 1/2 cups almond flour or meal
• 3 tablespoons low carb sugar substitute
• 1/2 teaspoon ground cinnamon optional
• 5 tablespoons salted butter melted

Filling:

• 32 ounces cream cheese softened (four 8 ounce blocks)
• 1 cup low carb sugar substitute add up to 1 1/2 cups if desired (some may prefer less)
• 3 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract optional
• 16 ounces sour cream at room temperature

Instructions
Crust:

1. Place sliced almonds in food processor and process with cutting blade until a finely ground.
2. Pulse in low carb sugar substitute and cinnamon (if using).
3. Stir in melted butter.
4. Press into bottom of 9-inch springform pan. Set aside. NOTE: I used a 9-inch pan, but a 10-inch pan can be used as well for a shorter cheesecake. You can also pre-bake the crust for 8-10 minutes to make it crisper.

Filling:

1. Beat cream cheese on low speed until light and fluffy.
2. Add low carb sugar substitute. Beat on low to mix in.
3. Add each egg, one at a time, beating on low after each addition.
4. Mix in extracts, then beat in sour cream on low speed until incorporated.
5. Spread cream cheese mixture over crust.

Cooking:

1. Bake at 325°F for about an hour and fifteen minutes (I find it's better to lower the temperature to 300°F when using a dark pan) just until the top has browned and center is still jiggly. Keep an eye on it at the end of baking time as ovens can vary. Turn oven off.
2. Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack before transferring to the refrigerator.
3. Chill at least 24 hours before serving.

For more detail : bit.ly/2VwLhj4

Read More Our Recipe : Zucchini Ricotta Cheesecake