Keto Cheesecake with Pecan Almond Crust! This delicious, sugar-free treat is perfect for those on a low-carb lifestyle. The crunchy pecan almond crust pairs perfectly with this cheesecake's creamy, cheesy interior. Enjoy the indulgent flavor without all of the carbs. The best of both worlds! Enjoy a guilt-free dessert today with a keto cheesecake recipe.
Preheat the oven to 375 degrees. Grease the bottom and side of a 9 or 10-inch springform pan with butter, or line it with parchment paper cut to fit the bottom of the pan and grease the sides.
Place all the crust ingredients in a mixing bowl and mix with a fork until well combined. The mixture will be crumbly. Press the crust mixture into the prepared.
Par-bake the crust for 12-15 minutes, until brown around the edges.
Remove the crust from the oven and turn the oven temperature down to 325 degrees. Let the crust cool completely, then make the filling.
To make the filling:
Using a hand mixer, beat the cream cheese on medium speed until fluffy.
With the mixer still on medium speed, gradually blend in the sweetener.
Blend in the eggs one at a time, scraping down the bowl after each addition.
Beat in the sour cream, then add the lemon juice and vanilla extract. At this point, the batter will be very thick and creamy.
To bake the cheesecake:
Wrap the bottom of the cooled springform pan in aluminum foil (this will protect the cake when it sits in the water bath).
Pour the filling over the cooled crust, then set the springform pan inside a roasting pan.
Pour hot water into the roasting pan so that it comes halfway up the side of the springform pan.
Bake the cheesecake for 1 hour 30 minutes or until the center is firm and the top is slightly browned.
Remove the springform pan from the water bath. Let the cheesecake cool completely, then cover and refrigerate for at least 8 hours or overnight.
Before serving, run a knife around the rim of the pan to loosen the cheesecake, then release the side of the pan.
Notes
Net Carbs 2.3g*To make this cheesecake crustless, simply leave out the crust! It's best to use parchment paper for this method. *Use extra-wide foil to wrap the cheesecake for the water bath. This will help keep water from seeping through to the cheesecake.