A Cheesecake Recipe You Can Enjoy Even If You’re Keto
The keto diet can be confusing, especially when it comes to dessert. Even if you know what you can and can’t eat on the keto diet, you might be unsure, say, if you can still eat chocolate chip cookies or a creamy cheesecake while following the strict meal plan. But fear not: Keto cheesecake is a thing, and it’s a delicious one at that.
This recipe features a macadamia nut and almond flour crust, combined with coconut, berries, and plenty of cream cheese. You can satisfy your sweet tooth without derailing your keto goals—and even non-keto friends will love this keto cheesecake treat.
Nutrition: 320 calories, 31 g fat (14 g saturated), 167 mg sodium, 2 g fiber, 3 g sugar, 6 g protein
Makes 16 servings
For the Crust
1 cup macadamia nuts
1 cup blanched almond flour
1/4 cup unsweetened shredded coconut
3 Tbsp coconut oil or butter, melted
Pinch sea salt
For the Filling
3 8-oz packages cream cheese, softened
1 cup powdered erythritol
1 tsp vanilla
1 8-oz carton sour cream
1/2 cup fresh blueberries and/or raspberries and/or 2 Tbsp shredded unsweetened coconut, toasted (optional)
How to Make It
- Preheat oven to 375°F.
- For the crust: In a food processor, coarsely chop macadamia nuts. Add almond flour, coconut oil, and salt. Pulse just until combined (mixture may clump up). Transfer nut mixture to a 9-inch springform pan, and press firmly and evenly into the bottom of the pan. Bake 10 to 12 minutes, or until edges start to turn golden brown. Cool.
- For the filling: Meanwhile, zest and juice lemon. In a large bowl, beat cream cheese with a mixer on medium until smooth. Add 2 tablespoons lemon juice, the erythritol, and vanilla; beat well. Add eggs and 1/4 cup of the sour cream; beat on low just until smooth (do not overbeat). Stir in 2 teaspoons lemon zest; reserve 1 teaspoon zest for topping.
- Pour filling into crust-lined pan. Place pan on a baking sheet in the oven. Bake 45 to 50 minutes, or until center is almost set (still a little jiggly) when gently shaken.
- Cool in pan on a wire rack until completely cool, about 1 hour. Run a knife around edges of the pan, and loosen cheesecake from the sides of the pan. Cover and refrigerate at least 4 hours or overnight.
- For the topping, stir reserved 1 teaspoon zest into remaining sour cream; cover and refrigerate.
- To serve, remove cheesecake from pan. Spread top with sour cream mixture. If desired, top with berries and/or toasted coconut.
- For a sweeter topping, stir 1 tsp each vanilla and erythritol into the sour cream mixture before spreading on top of cheesecake.