Keto Cheesecake

If you want to add more gluten free, lacto ovo vegetarian, primal, and ketogenic recipes to your collection, Keto Cheesecake might be a recipe you should try. This recipe serves 16 and costs $1.12 per serving. One serving contains 368 calories, 8g of protein, and 35g of fat. 1 person found this recipe to be yummy and satisfying. It works well as a reasonably priced dessert. This recipe from Foodista requires cream, stevia, eggs, and butter. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. With a spoonacular score of 28%, this dish is not so great. If you like this recipe, take a look at these similar recipes: Keto Cheesecake, Keto No Bake Cheesecake, and Keto Pumpkin Cheesecake.

Instructions

1. Heat oven to 300F.
2. In a food processor, add almonds, 3 teaspoons of stevia, and cinnamon. Pulse chop until almonds are finely ground.
3. To make the cheesecake crust, in a medium bowl with the melted butter, stir in the ground almond mixture and mix well
4. Press the crust into a 9-inch springform pan, making an even layer. Set aside.
5. In a large mixing bowl, beat cream cheese with a hand mixer on low speed for about 2 minutes or until cream cheese is fluffy.
6. Using the hand mixer, mix in the remaining stevia and one egg at a time.
7. Once all three eggs have been mixed in, add vanilla extract and sour cream. Mix on low until fully combined.
8. Pour the cheesecake mixture over the crust.
9. Bake in the oven for 1 hour or until the top is golden brown. This can take up to 30 minutes extra of baking time.
10. Turn oven off and leave the cheesecake in the oven with the door open for one hour to let it set.
11. Cover the cheesecake with plastic wrap and chill in the refrigerator for 24 hours before serving. Serve chilled or at room temperature.