Keto Cheesecake – Just 5 Ingredients! #healthydiet #ketogenic

The best and simplest low carb and keto cheesecake – even individuals who aren't on a keto diet LOVE this unimaginably smooth cheesecake!

Since most cheesecakes are now flourless, changing the formula to be keto agreeable doesn't require numerous alterations by any stretch of the imagination. I began with my most loved go-to cheesecake and basically changed three things: the thickener, the sugar, and the covering.

This keto cheesecake outside calls for almond flour as the base – in the event that you don't have any close by, just beat crude almonds or walnuts in a sustenance processor until they go to a flour consistency. Or on the other hand you can utilize an alternate hull formula or even make the cheesecake crustless on the off chance that you like, and each cut will have only 200 calories and under 2 grams of net carbs.

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Ingredients

• 24 oz cream cheese or vegan cream cheese
• 2 cups yogurt, such as coconutmilk yogurt
• 2 1/2 tsp pure vanilla extract
• 1 tbsp lemon juice, optional
• 2/3 cup erythritol (sugar or maple syrup also work for non-keto)
• 1/4 cup almond flour

Instructions

1. Feel free to use a store-bought crust or make this crustless, or here is the crust I used: 2 cups almond or pecan flour (you can pulse nuts in a food processor to make flour), 1/4 tsp salt, 2-4 tbsp coconut oil OR enough water to make it slightly sticky. Combine all ingredients, pour into a lined 8 or 9-inch springform, press down evenly, then set aside while you make the filling.
2. Preheat oven to 350 F. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack. Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth (overbeating can cause cracking as it bakes). I do usually include the lemon for a classic cheesecake flavor, but it will still work if you don’t have any on hand and need to leave it out. Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 30 minutes (or 38 minutes if using an 8-inch pan), and do not open the oven at all during this time. Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. As I mention in the post, the cooling times are important so the cake cools gradually and thus does not crack. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired. If you make it, be sure to leave a review or rate it below!

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