Low-carb cheesecake (Keto & Gluten-Free)
This gluten-free, low-carb cheesecake has the flavor and rich, creamy texture of a traditional cheesecake without the sugar! This is the perfect keto dessert to share with family and friends.
Servings 8 servings
For the cheesecake base:
- 1 1/5 cups almond flour
- 2/3 cup shredded coconut (unsweetened)
- 3 1/5 tbsp. melted butter
- 6 - 9 drops liquid Stevia
- pinch of salt
Cheesecake filling ingredients:
Preheat oven to 350F (180°C) and line a springform pan with aluminum foil.
In a large mixing bowl, combine the almond flour, shredded coconut, and salt. Mix well.
Gently melt the butter, then add to the dry ingredients along with the liquid Stevia.
Stir until well-combined. The dough will be crumbly, but should almost stick together when pressed between the fingers.
Transfer the dough to the springform pan and press down in an even layer.
Bake at 350ºF for 10 – 15 minutes until the crust starts to turn golden and brown around the edges. Remove from the oven and allow to cool completely.
In a large mixing bowl, beat together the cream cheese and powdered sweetener. Then, beat in the eggs one at a time until just incorporated. Finally, beat in the remaining ingredients, being careful not to overmix.
Pour the cheesecake filling into the springform pan over the cooled crust. Tap the pan against the counter to remove any spaces or bubbles.
Bake for about 50 minutes until the top has browned and the center of the cheesecake jiggles slightly. Remove from the oven and allow to cool to room temperature.
Once the cheesecake has cooled to room temperature, cover and refrigerate for at least 4 hours or overnight.
To remove the cheesecake from the pan, wrap a hot towel around the sides for one minute before slicing with a hot knife.
We recommend cutting your cheesecake into 8 slices. Each slice will be 1 serving.
If your sweetener is granulated, blend in a high-speed blender for 20-30 seconds to create a powdered sweetener. This will ensure a smooth, creamy filling.
Be careful not to overmix the filling. You want to avoid bubbles in the filling.
To bake the cheesecake in a water bath, simply wrap the bottom of the springform pan in two layers of aluminum foil, ensuring no water can reach the pan. Then, set the springform pan in a roasting dish. Fill the roasting dish with water until it reaches about 2 inches deep around the springform pan. Place the roasting dish with the pan in the oven.
Do not attempt to slice your cheesecake before it has had time to chill in the refrigerator. This will cause the cheesecake to collapse.
Cheesecake can be stored covered in the refrigerator for up to 5 days.
Calories: 354kcal | Carbohydrates: 8.4g | Protein: 9.4g | Fat: 32.7g | Saturated Fat: 14.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.9g | Trans Fat: 0g | Cholesterol: 114.8mg | Sodium: 147mg | Potassium: 104.7mg | Fiber: 3.2g | Sugar: 2.6g | Vitamin A: 169IU | Vitamin C: 1.2mg | Calcium: 47mg | Iron: 5.9mg | Net carbs: 5.2g