Photo from delish.com
The keto diet can be perplexing, particularly when it comes to dessert. Even if you know what you can and cannot eat on the keto diet, you may be unclear whether you can eat chocolate chip cookies or a creamy cheesecake while adhering to the tight meal plan. But don't worry: Keto cheesecake is a thing, and it's a great one.
A macadamia nut and almond flour crust is paired with coconut, berries, and plenty of cream cheese in this dish. You can fulfill your sweet taste without jeopardizing your keto aims, and your non-keto pals will enjoy this keto cheesecake delight as well.
INGREDIENTS
For the Crust
1 cup of macadamia nuts
1 cup almond flour, blanched
1/4 cup shredded unsweetened coconut
3 tbsp melted coconut oil or butter
a pinch of sea salt
To make the filling
1 lemon
3 softened 8-oz packets cream cheese
1 cup erythritol powder
1 teaspoon vanilla
three eggs
1 carton sour cream (8 oz)
1/2 cup fresh blueberries and/or raspberries and/or 2 tablespoons toasted shredded unsweetened coconut (optional)
KETO CHEESECAKE RECIPE
1. Heat the oven to 375°F.
2. To make the crust, roughly chop macadamia nuts in a food processor. Mix in the almond flour, coconut oil, and salt. Just till blended, pulse once more (mixture may clump up). Transfer the nut mixture to a 9-inch springform pan and press it firmly and evenly into the pan's bottom. Bake for 10–12 minutes, or until the edges begin to become golden brown. Cool.
3. Meanwhile, zest and juice the lemon for the filling. In a large mixing basin, beat cream cheese with an electric mixer on medium speed until smooth. Beat in 2 tablespoons lemon juice, erythritol, and vanilla extract. Add the eggs and 1/4 cup of the sour cream and mix on low until smooth (do not overbeat). 2 teaspoons lemon zest, plus 1 teaspoon reserved for topping
4. Filling should be poured into a crust-lined baking dish. Place the pan on a baking sheet and place it in the oven. Bake for 45 to 50 minutes, or until the middle is almost set (but still jiggly) when lightly shaken.
5. Cool thoroughly in the pan on a wire rack, about 1 hour. Run a knife around the pan's edges to release the cheesecake from the sides. Refrigerate for at least 4 hours or overnight.
6. To make the topping, combine the remaining sour cream with the reserved 1 teaspoon zest; cover and refrigerate.
7. Remove the cheesecake from the pan to serve. Sour cream mixture should be spread on top. Top with berries and/or toasted coconut if preferred.
8. To make a sweeter topping, add 1 tsp vanilla and 1 tsp erythritol to the sour cream mixture before spreading on top of the cheesecake.