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–+ servings
5 from 1 vote

Keto Cheesecake

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8

Equipment

  • 1 Coffee bean grinder or food processor.

Ingredients

  • 1 bag Almonds or Pecans
  • ⅝ cup butter
  • 2 cups cream cheese softened, room temperature
  • 3 large eggs
  • ¾ cup monk fruit sugar substitute
  • 1 tbsp vanilla extract
  • 1 can Keto Reddi Whip for decorating

Instructions

  • Preheat the oven to 325 degrees. Line a 9 inch springform pan with parchment paper or tin foil and set aside.
  • Grind your nut of choice. I found using a coffee bean grinder was perfect for grinding the nuts for a perfect crust. If you have a food processor, you can use that too.
  • Measure out 2 ½ cups and place it into a mixing bowl. Add the melted butter and mix together until combined.
  • Transfer the nut crust to the lined springform pan and use the back of the spoon to spread around the edges. Refrigerate the crust while you are preparing the filling.
  • Mix cream cheese, sour cream, and sugar substitute and well blended.
  • Add the eggs, then vanilla extract, and blend.
  • Remove the pie crust from the refrigerator and add the cheesecake filling.
  • Place the cheesecake in the oven and bake for an hour, until the middle is mostly set.
  • Turn off the oven and open the door slightly. Allow the cheesecake to cool completely. Once cooled, refrigerate for a few hours.

Nutrition

Calories: 357kcal | Carbohydrates: 3g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 319mg | Potassium: 107mg | Sugar: 2g | Vitamin A: 1307IU | Vitamin D: 0.4µg | Calcium: 70mg | Iron: 0.4mg