Keto Cheesecake

Step by Step Instructions

1. 1

   Preheat oven to 350 degrees and spray the inside of a 9-inch springform pan with cooking spray or brush with melted butter.

2. 2

   In a food processor, add almond flour, coconut flour, brown sugar sweetener substitute, baking powder, xanthan gum and salt. Pulse a few times to combine. Add cubed butter and flavoring. Pulse until coarse crumbs form.

   For this step

   • Almond flour
   • Coconut flour
   • Sugar-free brown sweetener
   • Baking powder
   • Xanthan gum
   • Salt
   • Butter (cubed)
   • Vanilla extract or graham cracker flavoring
3. 3

   Press the crust into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 degrees for 9 minutes. Remove from oven to cool. Increase oven temperature to 450 degrees.

4. 4

   In a large bowl, mix cream cheese with an electric mixer at medium-low speed until cream cheese is slightly softened, about 1 minute. Mix in salt and half of the sweetener. Continue mixing for 1 minute. Scrape down the sides of the bowl and add in remaining sweetener. Mix until combined.

   For this step

   • Cream cheese (softened)
   • Salt
   • Sweetener
5. 5

   Scrape down the sides of the bowl and add sour cream, vanilla extract and lemon juice. Beat at low speed until just combined.

   For this step

   • Sour cream (room temperature)
   • Vanilla extract
   • Lemon juice
6. 6

   Add egg yolks and continue mixing at medium low speed until combined. Scrape bowl and add remaining eggs two at a time. Mix until combined (about 1 minute).

   For this step

   • Egg yolks (room temperature)
   • Eggs (room temperature)
7. 7

   Pour the keto cheesecake filling on top of the crust in the springform pan. Place pan on a cookie sheet. Bake at 450 degrees for 10 minutes. Lower heat to 200 degrees and continue baking until center of the cheesecake reaches an internal temperature of 150 degrees (about 1 1/2 hours). Remove from oven. Let cool for a few minutes then slide a knife around the edges to loosen from the sides. Continue cooling at room temperature for 1-2 hours before wrapping with plastic wrap and placing in the refrigerator to finish cooling (about 3 hours).

8. 8

   To unmold cheesecake from the springform pan, flip the latch to remove the side. Let cheesecake stand at room temperature for about 30 minutes before serving.