Backstory: For starters, recently my husband and I started up keto again more for fertility reasons for me. Since the first time I was able to get pregnant, I was doing keto. Although we lost the baby early, we wanted to give keto another go with our fertility journey. Because my husband is so amazing, he volunteered to do keto with me to support me! I know this isn’t easy for him since he enjoys carbs as much as many.
One of my husband’s favorite treats is just good old-fashioned cheesecake. So when I informed him I could make a keto cheesecake, not only was he super excited, but I was 100% committed to making this dream a reality for him.
So after purchasing a spring form pan from Amazon, this cheesecake became the newest creation to come out of the Dr. Killman’s Kitchen. It was worth the work after taking the first bite and hearing my hubs say it was super delicious! Coming from a man that usually compliments with “it’s okay” with most things I make, this was huge! It is hard to believe that this dessert is keto, but it is!
- 1 1/2 Cups Almond Flour
- 1/4 Cup Powdered keto sweetener (I use Lakanto Powdered Monkfruit Sweetener that I ordered from Amazon)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter (melted)
- 6 Packages 8 oz full fat cream cheese (room temperature)
- 2 Cups Powdered keto sweetener (I use Lakanto Powdered Monkfruit Sweetener that I ordered from Amazon)
- 5 Large Eggs (room temperature)
- 1 Tablespoon Vanilla extract
- 8 oz Sour Cream room temperature
- 1 or 2 Packages of fresh strawberries or raspberries rinsed
- 1/4 Cup granulated keto sweetener (I use Swerve)
- 10 inch SpringForm Pan (I ordered mine from Amazon)
- Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
- Pre-heat oven to 325F. Adjust the rack to the middle of the oven.
- In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. (When I use my stand mixer I have to periodically scrap the sides and bottom with a spatula throughout the process. A hand mixer will likely make this recipe easier.)
- Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
- Add in the room temperature eggs one at a time and beat until well incorporated.
- Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
- Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
- Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn’t stick. Do not remove the springform). Let sit on the counter for 1 hour.
- Chop strawberries, add granulated keto sweetener and smash together until you reach a desired mixture. Refrigerate.
- Cover cooling cheesecake loosely with plastic wrap and refrigerate for at least 8 hours.
- Remove the springform pan sides, slice and add strawberry topping to each slice as much or as little as you like. Makes 14-16 slices.
- 375-420 calories per slice
- 1 gram net carbs per slice (from the almond flour in the crust)
- 1 net carb per each whole strawberry amount added in the topping. So this is where you can decide how much or little of the strawberry topping you want to add.
Hope you enjoy this amazing classic cheesecake creation from Dr. Killman’s Kitchen that truly is hard to believe it is Keto!
God bless y’all! From Dr. Killman’s Kitchen to yours. 🌻