Keto Cheesecake 3 ways – Recipe in comments

Keto Cheesecake 3 ways – Recipe in comments

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11 Responses

  1. AutoModerator dedi ki:

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  2. OMADing dedi ki:

    Keto Cheesecake

    Crust

    1 cup almond flour

    1 cup chopped walnuts

    5 tbsp. butter

    1 egg, beaten

    1 tsp. swerve

    Chop walnuts in a food processor or coffee grinder into coarse crumbs. Mix with almond flour, butter , egg and swerve until well blended. Press into bottom of a cheesecake pan that is lined with parchment paper and bake @ 350° for 10 minutes. Remove from oven and let cool.

    Traditional Cheesecake filling

    4 – 8 oz. packages of philidephia cream cheese

    1 cup sour cream

    6 eggs

    1 tbsp. vanilla extract

    1 tsp. almond extract

    pinch of nutmeg

    ½ c. swerve confectioner’s

    Chocolate Mint filling – omit nutmeg, add ¼ c cocoa powder, 1 tsp. peppermint extract

    Mocha Espresso filling – omit nutmeg, add ¼ c. cocoa powder, add 3 tbsp. of instant expresso (I used Medaglia D’Oro)

    ​

    Soften cream cheese overnight if possible. Add all the ingredients to a large mixing bowl and beat on medium speed 2-3 min or until fully incorporated and smooth. Place a bowl of water into the oven on a baking sheet or make a water bath for the cheesecake using a casserole dish. If using a water bath – Fill a casserole dish with 1″ of water at the bottom. Place a cake pan or large flat bottomed bowl inside of casserole dish upside down. Then place the cheesecake on top of it. The cheesecake needs water in the oven to produce a steaming effect in order to set but not crack the top. Pour batter over cooled nut crust and place cheesecake on baking sheet and bake @ 325° for 40-50 min.

    For three way cheesecake, divide base batter into thirds (approx. 1 ½ cups of batter each) and reduce cocoa powder to 2 tbsp. each for the chocolate mint; and 2 tbsp cocoa powder plus 1 ½ tbsp expresso powder for the mocha. Add nutmeg to the final third of traditional filling. Fill each third of the pan and bake.

    ​

    Toppings:

    Strawberry topping

    2 c. frozen strawberries

    ¾ c. swerve granulated

    2 tbsp. water

    1 tsp. vanilla extract

    Cook over medium heat 20-25 min or until temp. reaches 240° (soft ball stage). Remove from heat and let cool.

    ​

    Chocolate ganache

    1 ¼ c. Lily’s semi-sweet baking chips

    ½ c. heavy whipping cream

    1 tsp. vanilla extract

    Heat cream in microwave for 60-90 seconds. Pour over chocolate chips and add vanilla. Mix 3-4 min or until well blended and smooth. Will look like chcolate milk, then ribbons of chocolate in milk, keep stirring, it will emulsify.

    For mint, add 1 tsp. peppermint extract, for mocha, add 1 tsp. expresso powder.

    Once the cheesecake comes out of the oven, let cool for 1-2 hours before adding the toppings. Cover and let set in fridge overnight before serving.

    ​

    I did not do the macros on these, I do know that the traditional with strawberry is 359 calories per slice and 9 Net carbs per slice. (for a 12 slice cake)

  3. msdeloo dedi ki:

    Holy. Can I go where you go?

  4. justglassn dedi ki:

    How about a nsfw tag huh? So much goodness

  5. gogoghoul_13 dedi ki:

    That looks amazing, great job!

  6. Rommsey dedi ki:

    Nice but I find it hard to follow the bath instructions and visualize this.

  7. Gousf dedi ki:

    I cant tell by looking do you have some sort of seperator or divider in there to equally put it into 3rds?

  8. InventorOfBacon dedi ki:

    Excellent job! I made a keto cheesecake for Thanksgiving but I like your crust recipe much better. TY for this.

  9. gogamarti dedi ki:

    Thank you!! I really need more dessert recipes !

  10. RidingJapan dedi ki:

    Please explain what 1/2c. And 2/3c. Means

    You don’t mean cup do you?

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