There is a serious lack of desserts that translate over to the Keto diet easily. The majority of sweets are made from or utilize some sort of carb-heavy ingredient. It is kind of frustrating, isn’t it?
One of the desserts that I have been craving the most is cheesecake. Unfortunately, there are just so many obstacles to get over to make a Keto friendly version. I mean, just look at the name, cheesecake, there is no way that can be healthy. However, I have finally found a solution… or a few solutions to put together this Keto dairy-free cheesecake recipe. And, you know what? You won’t be missing the real thing anymore.
Putting Together the Crust
Cheesecake has a lot of options for the crust, and none of them are right or wrong. The most commonly found is a graham cracker crust held together with butter. As a solution, we use a mixture of almond flour and coconut oil. To add a little sweetness, you can use a bit of erythritol.
This compound holds together well when frozen or chilled. It adds that texture that you would expect from the bottom of a cheesecake. If you want to add a further bit of crunch, you can try adding in some sliced or slivered almonds.
What is This Cheesecake Made of?
Of course, we couldn’t make a massive cheesecake out of cream cheese and an insane amount of sugar. We had to get creative. And, there seems to always be a magical ingredient when looking for solutions to Keto problems, coconut.
A mixture of coconut oil and cream, and the addition of some raw almonds to help the texture, and you will be surprised at how closely this emulates any other cheesecake. And, if you love coconut as much as I do, this will taste even better.
Adding Some Special Ingredients
As great as a simple cheesecake is, what can make it extra great is giving it some new flavors. Vanilla is a classic, but you can also make a dark chocolate version by adding some melted sugar-free chocolate. Here are a few options of ingredients that you can incorporate to make your cheesecake even more special:
If this doesn’t make your day, I don’t know what will: a dairy-free, Keto-friendly cheesecake recipe!
For the crust:
For the cheesecake mixture:
- Blend crust ingredients and press into bottom of a 9-inch springform cake pan.
- Blend cheesecake ingredients and pour over the crust.
- Freeze for 2+ hours.
- Top with berries and additional grated lemon zest, to taste.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 5 g.
- Calories: 241
- Sugar: 2 g
- Fat: 23 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 5 g