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Oh the lip smacking noises that came from the kitchen when This New York Keto Cheesecake was given to Mr B, my chief taste tester! I think it’s safe to say it went down a treat. I hope you and your loved ones enjoy it too.
Generously serves 12 but freezes really well so you can save some slices for a rainy day… if you don’t demolish them all first!
A classic that I hope you’ll make time and time again. Made from a base of almonds and grass-fed butter and filled with cream cheese, cream, lemon and a little Keto friendly sweetener.
No hidden nasties or preservatives in this one, just whole-food goodness and a sprinkling of love! Enjoy guys.
Hands-on Overall
Serving size slice
Nutritional values (per slice)
Net carbs6.2 grams
Protein10.5 grams
Fat50.1 grams
Calories483 kcal
Calories from carbs 5%, protein 8%, fat 87%
Total carbs8.1 gramsFiber1.9 gramsSugars4.2 gramsSaturated fat26.7 gramsSodium247 mg(11% RDA)Magnesium52 mg(13% RDA)Potassium227 mg(11% EMR)
Ingredients (makes 12 servings)
Base:
- 2 cups almond flour (200 g/ 7.1 oz)
- 6 tbsp melted butter (90 ml/ 3 fl oz)
- Optional: 3–5 drops stevia
Filling:
Topping:
- 1 1/4 cup whipping cream (300 ml/ 10.1 fl oz)
- Optional: 1 1/4 cups fresh blackberries (180 g/ 6.3 oz) or any low-carb berry jam
Instructions
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Mix the ground almonds and butter in a bowl to form a dough.
- Lightly grease a non-stick 9 inch (23 cm) loose bottom cake tin to prevent sticking. (Line the base with greaseproof liner if required.)
- Press the almond mix into the base of the tin and cook for 10 – 15 minutes until golden. Remove from the oven and allow to cool.
- Turn up the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Add the erythritol, arrowroot and cream cheese to a mixing bowl. (If you are using gelatin powder instead of arrowroot, mix 2 teaspoons of gelatin powder it with 2 tablespoons of water and add to the mixture.)
- Whisk using an electric whisk until combined. Add the eggs and beat well. Slowly add the cream and whisk till smooth. Stir through the lemon zest and vanilla.
- Spoon the mix onto the base and level with a spatula.
- Loosely cover with tin foil and bake in the oven for 30 to 35 minutes (the foil prevents the cheesecake from browning on top). Remove the tin foil and cook for a further 10 minutes. The cheesecake should be set with a slight jiggle in the middle.
- Remove from the oven. Loosen around the cake sides with a palate knife. This prevents the cheesecake cracking as it cools.
- Allow to fully cool and then place in the fridge to set (4 hours to overnight).
- Whip the cream until thick. Spread evenly on top of the Keto cheesecake using a palate knife.
- Slice and serve! Store in fridge for up to 3 days or freeze for up to 1 month.
- Option to blitz the fresh blackberries and serve on top.
Ingredients
Instructions
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Mix the ground almonds and butter in a bowl to form a dough.
- Lightly grease a non-stick 9 inch (23 cm) loose bottom cake tin to prevent sticking. (Line the base with greaseproof liner if required.)
- Press the almond mix into the base of the tin and cook for 10 – 15 minutes until golden. Remove from the oven and allow to cool.
- Turn up the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Add the erythritol, arrowroot and cream cheese to a mixing bowl. (If you are using gelatin powder instead of arrowroot, mix 2 teaspoons of gelatin powder it with 2 tablespoons of water and add to the mixture.)
- Whisk using an electric whisk until combined. Add the eggs and beat well. Slowly add the cream and whisk till smooth. Stir through the lemon zest and vanilla.
- Spoon the mix onto the base and level with a spatula.
- Loosely cover with tin foil and bake in the oven for 30 to 35 minutes (the foil prevents the cheesecake from browning on top). Remove the tin foil and cook for a further 10 minutes. The cheesecake should be set with a slight jiggle in the middle.
- Remove from the oven. Loosen around the cake sides with a palate knife. This prevents the cheesecake cracking as it cools.
- Allow to fully cool and then place in the fridge to set (4 hours to overnight).
- Whip the cream until thick. Spread evenly on top of the Keto cheesecake using a palate knife.
- Slice and serve! Store in fridge for up to 3 days or freeze for up to 1 month.
- Option to blitz the fresh blackberries and serve on top.
Nutrition (per slice)
Calories483kcal
Net Carbs6.2g
Carbohydrates8.1g
Protein10.5g
Fat50.1g
Saturated Fat26.7g
Fiber1.9g
Sugar4.2g
Sodium247mg
Magnesium52mg
Potassium227mg
Detailed nutritional breakdown (per slice)
| Total per slice |
| 6.2 g | 10.5 g | 50.1 g | 483 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Cream cheese, soft (full-fat) |
| 2.4 g | 5.3 g | 21 g | 184 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Arrowroot powder, thickening agent |
| 1.3 g | 0 g | 0 g | 5 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 1 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Cream, double, pouring (45-55% fat) |
| 0.1 g | 0.1 g | 4.3 g | 39 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.7 g | 0.5 g | 9.5 g | 92 kcal |
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