This low carb keto cheesecake recipe will send your taste buds right to heaven while keeping your waist slim with only 2.2g net carbs per slice!
Preheat the oven to 350°F/180°C.
Mix all of the ingredients for the cookie base and knead with your hands until you get a smooth dough.
Either roll out the dough in between two sheets of parchment paper and cut it into rectangular cookies or simply take about 2 tbsp of dough, roll it into a ball in between your hands and press it down onto a baking tray lined with parchment paper.
The form of the cookies really doesn't matter at this point because they will be crushed later on.
Simply shape them so that they will bake evenly and that's it.
Bake the cookies for approx. 8-10 minutes.
Get them out of the oven and let them cool down for approx. 30 minutes.
Add the cookies into a food processor and pulse a few times until you have no big cookie chunks left.
Transfer the crunched cookies into a large bowl and add part of the butter (6 tbsp) as well as the zest of 1 lemon.
Mix thoroughly.
Preheat your oven again to 180°C/350°F.
Line a 10" cake springform pan with parchment paper or grease it with melted butter.
Transfer the crunched cookie dough into the springform pan and press them down with your hands until the bottom is evenly covered.
Chill in the fridge for approx. 15 minutes.
Bake the cookie crust without the cheesecake filling for about 10 minutes.
Add all of the ingredients except for the sour creme into a large bowl and beat with a whisk until pale and fluffy.
Add the sour creme and mix with a spatula until everything has combined.
Fill the cheesecake filling into the springform pan on top of the cookie crust and shake it a few times to remove air pockets.
Bake in the preheated oven for approx. 30 minutes.
Take the cheesecake out of the oven and let it cool down for approx. 30 minutes before covering it with aluminum foil and transferring it into your fridge.
Chill in your fridge for at least 8 hours or overnight.
Decorate with a handful of fresh berries and mint leaves and enjoy your super delicious keto cheesecake!
Cover with plastic or aluminum foil and store in your fridge for up to 5 days.
(The top of the cheesecake will get a bit crusty after 2-3 days, but it'll taste good for up to 5 days if that doesn't bother you! 😋)
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Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 slice
Servings 16
- Amount Per Serving
- Calories 305
- % Daily Value *
- Total Fat 28.2g44%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 2g8%
- Protein 9.6g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350°F/180°C.
Mix all of the ingredients for the cookie base and knead with your hands until you get a smooth dough.
Either roll out the dough in between two sheets of parchment paper and cut it into rectangular cookies or simply take about 2 tbsp of dough, roll it into a ball in between your hands and press it down onto a baking tray lined with parchment paper.
The form of the cookies really doesn't matter at this point because they will be crushed later on.
Simply shape them so that they will bake evenly and that's it.
Bake the cookies for approx. 8-10 minutes.
Get them out of the oven and let them cool down for approx. 30 minutes.
Add the cookies into a food processor and pulse a few times until you have no big cookie chunks left.
Transfer the crunched cookies into a large bowl and add part of the butter (6 tbsp) as well as the zest of 1 lemon.
Mix thoroughly.
Preheat your oven again to 180°C/350°F.
Line a 10" cake springform pan with parchment paper or grease it with melted butter.
Transfer the crunched cookie dough into the springform pan and press them down with your hands until the bottom is evenly covered.
Chill in the fridge for approx. 15 minutes.
Bake the cookie crust without the cheesecake filling for about 10 minutes.
Add all of the ingredients except for the sour creme into a large bowl and beat with a whisk until pale and fluffy.
Add the sour creme and mix with a spatula until everything has combined.
Fill the cheesecake filling into the springform pan on top of the cookie crust and shake it a few times to remove air pockets.
Bake in the preheated oven for approx. 30 minutes.
Take the cheesecake out of the oven and let it cool down for approx. 30 minutes before covering it with aluminum foil and transferring it into your fridge.
Chill in your fridge for at least 8 hours or overnight.
Decorate with a handful of fresh berries and mint leaves and enjoy your super delicious keto cheesecake!
Cover with plastic or aluminum foil and store in your fridge for up to 5 days.
(The top of the cheesecake will get a bit crusty after 2-3 days, but it'll taste good for up to 5 days if that doesn't bother you! 😋)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Goofy question: Could I swap out the butter, in the making of the cookie crust (the stage AFTER the baking and crushing of the cookies) with Pecan Oil? I’m going to cover your gorgeous (baked and chilled) cheesecake with chocolate ganache, PECANS and caramel drizzle! Thank you!
Thank you so much for your nice comment!
Your toppings sound amazing!
Hmm, I think that should work as well.
I’ve never worked with pecan oil before, but I don’t see a reason why it shouldn’t work. I’d say give it a try – it sounds like it would add a good amount of flavor!
Good luck and much love – Uliana 🙂