If I’m in the kitchen cooking and going so far as to share a recipe then you should know two things. One, it’s easy and two, it’s yummy. I am not a kitchen person. AT ALL. Put me in a kitchen to decorate it but not to cook in it! However, I sucked it up to make a dessert for Rick’s birthday and since we are both on keto diets I made the one keto dessert that we both like. I made this 10 ingredient keto cheesecake. I’s really simple to make and tastes delicious (you wouldn’t even know it’s low carb)! I even went so far as to film me cooking it (with one hand even because I don’t have a tripod) so I threw that up on my stories and IGTV. BTW, I should also mention the recipe is low carb AND gluten free in addition to being delicious!
TO BEGIN
Pre-heat oven to 350. Also important to note that all your ingredients should be room temperature before you begin (cream cheese, eggs and butter). Room temp butter and cream cheese is “soft to the touch”. When using room temperature ingredients in any recipe will ensure that they will mix better and will form an emulsion which traps air. While baking in the oven, the trapped air expands which produces a fluffy baked good or light textured crust or cake. Cold ingredients do not incorporate together as well or emulsify so it matters!
THE CRUST
- 2 cups almond flour (I buy mine in bulk at Costco here)
- 1/3 cup butter (I use Kerrygold)
- 3 tablespoons granular sugar replacement (I use this brand here)
- 1 teaspoon vanilla
- Cinnamon spice (I don’t measure, just a few shakes for taste)
Once the ingredients are mixed well, press into a baking dish lightly sprayed with any keto friendly oil (I use avocado oil spray). Put crust into preheated oven (350) for 10 – 12 minutes.
THE FILLING
- 16 oz. cream cheese (that is 2 bricks)
- 1 1/4 powder erythritol (MUST use powdered)
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Mix these ingredients in mixer until smooth. Remove crust from oven and pour the mixed filling ingredients into the crust. Put back into the oven for 30-35 minutes.
Keep refrigerated.
