Keto Cheesecake
Today’s post is a recipe post, Keto Cheesecake! Converting traditional recipes to sugar-free recipes is a great way to incorporate healthy change into your life. Today’s recipe is an old favorite of mine, cheesecake.
I’ve posted this recipe in the past but wanted to give you an updated version of my Keto Cheesecake. I’ve made a couple of changes and think it’s now the best it’s ever been.
Sugar Free Sweetener
Just because this keto cheesecake is sugar-free doesn’t mean it isn’t sweet. It’s delicious! In the past I’ve used Swerve as my sweetener of choice but for my newest version of this recipe I used Allulose instead of Swerve.
I do love Swerve, an alternative sugar blend made with erythritol. Unfortunately, my family tends to be a little sensitive to erythritol. All that means is they can tell when I use it. It’s not necessarily a negative thing but it is a thing. Because of this, I am always on the prowl for different sweeteners.
Allulose
Allulose is a sweetener that can be found in nature. It’s rare and hard to find but it is considered ‘naturally occurring’. Small amounts of allulose can be found in wheat, figs, raisins & jackfruit. Make no mistake, it’s processed. It has to be extracted from these foods and converted into a sweetener that can then be used for baking.
It is similar to erythritol in that it is only 70% as sweet as sugar. The packaging says it can be substituted 1 to 1 for sugar. Not sure how that is possible if it’s only 70% as sweet as sugar. However, since the sweetness is similar to Swerve it’s easily substituted into recipes that have already been converted to use Swerve ; )
If you would like to learn a little more about Allulose you can go and read my post Sugar-Free Sweeteners which I have updated to include Allulose.
I haven’t seen Allulose at any local grocery stores so I did have to order it from Amazon. Here is my Amazon affiliate link for Allulose. As always, there is no additional cost to you if you decide to follow my affiliate link.
So far, all of my tests with Allulose have been positive. My family loves it. No complaints or conversation about “what’s in that”.
I actually tested this new version of my cheesecake (and allulose) at a dinner party last night and everyone seemed really pleased. Requests for the recipe are always a good sign.
The Perfect Cheesecake
The other change that I made was how I cooked the cheesecake. For as many years as I’ve been making cheesecake both traditionally with sugar and now with alternative sweeteners my cheesecakes have cracked. They’ve been delicious but they always have a big crack and they even sink in the middle a bit. This has never been a real problem, it always made it easy to add toppings.
Anyway, this time I decided to ask Google how to stop my cheesecake from cracking. Three suggestions popped up. Two had to do with how the ingredients were mixed. My batter was already made so those two were out. The final suggestion was to cook the cheesecake in a water bath. Genius!
I wrapped the bottom of my springform pan in aluminum foil. I then poured the batter into the springform pan. Two reasons for the aluminum foil: 1) My cheesecake doesn’t have a crust so the batter can leak a bit. It didn’t but I can. 2) To protect the cake from the water bath.
I put the pan with the foil on a cookie sheet and then added enough water to the cookie sheet so the water was about 1/3 to 1/2 way up the edge of the springform pan. Tip: I put the cake in the oven on the cookie sheet then added the water so I wouldn’t have to move the whole thing with the water because I definitely would have spilled water all over myself ; )
Look at that cheesecake! It’s perfect. No crack and no dip. Seriously, PERFECT!
Sour Cream Layer
One other addition that I made to this cake was a sour cream topping. I saw this in another recipe and decided I wanted to give it a try. I thought it looked good.
I sweetened the sour cream with a little liquid stevia. I used 1/2 a cup of sour cream and 4 drops of liquid stevia. I taste tested and decided that was the sweetness I was shooting for. You can of course adjust the sweetness level to your taste or leave the sour cream off entirely.
The Recipe
Keto Cheesecake
Notes
The nutritional information is based on 16 servings. Servings will vary and totally depends on how you cut the cake. It's rich so I tend to cut small pieces. The nutritional info. is for the cake only. The sour cream topping and blueberries are extra.
1/2 cup of Organic Blueberries adds a total of 7 net carbs, less than 1 per serving. 1/2 cup of Sour Cream for Topping adds a total of 5 net carbs, less than 1 per serving.
Blueberries and Sour Cream toppings combined aren't quite 1 additional net carb but I would count them as 1. So total for the cake with the toppings would be 6 net carbs per slice.
Ingredients
- 16 oz. Ricotta Cheese (full fat)
- 5 Eggs
- 1 tsp. Vanilla
- 2 Tbsp. Lemon Juice (freshly squeezed)
- 1/2 Cup Butter, melted
- 16 oz. of Cream Cheese (room temperature/soft)
- 1 1/2 Cups Allulose Sweetener (or sweetener of your choice)
- 1 Pint, 16 oz. of Sour Cream (for cake) + 1/2 cup (for topping)
- 2 Tbsp of Arrow Root Powder (optional but supposed to help stop cracking)
Instructions
- Cheesecake Batter
- Pre-heat oven to 325 degrees
- Using a (big) blender, a hand mixer or standing mixer (I use my Kitchen Aid standing mixer) add the ricotta cheese to your mixing bowl.
- Set mixer to low speed and begin mixing
- While mixer is running, add the eggs, vanilla and lemon juice to the ricotta cheese.
- Continue to mix on low and add the melted butter
- Continue mixing and add the softened cream cheese
- Mix until well combined
- Add the sweetener and continue to mix on low until well incorporated
- If NOT using arrow root powder - add all 16 oz. of the sour cream to bowl and mix until combined
- If USING Arrow Root Powder (or other binder) - add half the sour cream (1 cup) to the mixing bowl. Take the remaining cup of sour cream and mix the arrow root into it. Once combined, add the sour cream-arrow root mixture to mixing bowl and finishes mixing/combining all ingredients.
- Scrap bottom of mixing bowl to make sure none of the ingredients got stuck to the bottom.
- Grease a 9" or 10" springform pan
- Wrap the bottom of the pan in aluminum foil
- Pour cake batter into pan
- Place cake pan on rimmed baking sheet, put in oven. Add enough water to the rimmed baking sheet so that the water comes up the edge of springform pan almost half way.
- Bake for 1 hour at 325 degrees or until the edge is golden brown.
- Turn off oven and let cake sit for 2 hours with oven door closed.
- Remove the cake and place in the refrigerator to finish cooling - this can take up to 8 hours or more. The cake is totally firm if left to cool over night. Making a day ahead is a good idea.
- Sour Cream Topping (optional)
- Mix 1/2 cup of Sour Cream with 4 drops of liquid stevia or sweetener of your choice
- Once cake is cooled spread a thin layer of sweetened sour cream over the top of the cake
- Blueberry Topping (optional)
- Heat frozen, organic blueberries until warm and some of the juices have released.
- Let the blueberries and juice cool a bit then sprinkle a juice and add decorative blueberries on the top of cake.
Nutrition Facts
Keto Cheesecake
Serves: 16
|
Amount Per Serving: 1 Slice
|
||
|---|---|---|
| Calories | 290 | |
| % Daily Value* | ||
| Total Fat 27 | 41.5% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 5 | 1.7% | |
| Dietary Fiber 0 | 0 | |
| Sugars 0 | ||
| Protein 8 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Simplicity of Wellness
Occasional Treats
As with all desserts and treats, they should be occasional. This keto cheesecake is no exception. We are heading into months of food frenzy with all the holidays coming up. Hopefully this cake will help you enjoy without causing blood sugar spikes and sugar cravings.
Sugar free sweeteners can be helpful for a lot of people. They are great way to transition off real sugar. This allows you to get your taste for sweet back so when you do eat sweet things you find them ‘too’ sweet and only eat a little or none at all.
While they can be helpful for a lot of people, they aren’t great for everyone. Some people react to alternative sweeteners the same way they react to sugar which sets off cravings and the need for more sweet things. Sometimes this happens with particular sweeteners not every sweetener. Sometimes it’s all sweeteners and sweet things. Be aware of your reaction. Can you enjoy the occasional treat or does your sweet tooth start to hum and your control go out the window? If change is what you’re after you need to “know thyself” and do what works for you.
Let me know what you think of this sugar-free Keto cheesecake!
Be well,
I’m Amy a board certified holistic nutritionist, certified functional nutritionist and lifestyle practitioner and certified Life Coach. I help women in midlife understand the changing needs of their body so that they can stop dieting and lose weight permanently. At 56 I live what I teach. Don’t believe the story that your best years are behind you. They are not. Your best years are just starting!