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Simple Keto Cheesecake for a Fresh Start

Close-up of a thick slice of creamy Keto cheesecake with a golden-brown top and crust on a white plate.
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Make this light and satisfying keto cheesecake recipe to reset your eating goals after the holidays without giving up dessert.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 4 oz cream cheese, softened
  • 1/2 cup erythritol or preferred keto sweetener
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/4 cup almond flour
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 6-inch springform pan with parchment paper.
  2. In a medium bowl, beat the softened cream cheese until smooth.
  3. Add the sweetener and beat until fully combined.
  4. Mix in the heavy cream, egg, vanilla extract, and lemon zest until the batter is smooth. Do not overmix.
  5. In a separate small bowl, combine the almond flour and melted butter. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
  6. Pour the cream cheese filling over the crust.
  7. Bake for 30 to 35 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  10. Refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For a smoother texture, make sure your cream cheese is fully at room temperature before starting.
  • If you want a slightly firmer crust, bake the crust alone for 5 minutes before adding the filling.
  • This recipe is a great base; add sugar-free chocolate chips or berries for variation.

Nutrition

Find it online: https://frostedfancies.com/keto-cheesecake-reset-recipe/