Keto Cheesecake

Keto Cheesecake

5 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 478.2
  • Total Fat: 47.8 g
  • Cholesterol: 140.4 mg
  • Sodium: 270.7 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 9.2 g

View full nutritional breakdown of Keto Cheesecake calories by ingredient
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Number of Servings: 8

Ingredients

    Cheesecake:
    Two 8oz packs of cream cheese room temp
    Two eggs room temp
    2/3 cup splenda or equivalent
    Crust:
    2/3 cup almond meal
    1 cup raw pecans, crushed in large chunks
    1 stick of butter
    Raspberry topping:
    1 pat butter
    1 cup raspberries
    dash lemon juice
    splenda to taste

Directions

Crust: Melt butter, mix in pecans and almond meal. I also add in 10 drops of liquid splenda to make it nice and sweet. Pat into 9" springform pan (It may look like there is not enough to cover the whole pan, but trust me there’s plenty)

Cheesecake: Mix eggs, cream cheese, splenda, and a drop of vanilla extract until creamy. Pour on top of crust.

Optional: Make your own jam by putting a pat of butter in a hot pot, a cup of raspberries, splenda to taste, and a few drops of lemon juice. Stir until boiling. Chill in fridge and then pour on top of cheesecake batter, swirl or mix it as you please.

Bake at 350f for 20-25 minutes or until it is firm. Chill in freezer for an hour or two or leave in refrigerator overnight.

Serving Size: Makes 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user VGREENTHEMACHIN.

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This is a great recipe. I do have a couple of recommendations in order of importance: 1) add some lemon zest to the cheesecake mix; 2) add ground flax seed to the "crust" of almond meal and pecans to add even more texture and fiber; 3) double the cheesecake mix to make a larger (taller) cheesecake. - 1/24/16

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  • Incredible!
    2 of 2 people found this review helpful
    I made this without the crust in a springform pan and it worked perfectly. I used a little less sweetener for a slightly tart raspberry flavour, and we all thought it was divine. - 9/18/14

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  • Sounds good--thanks to the comments -- recommendations sound good! - 10/8/17

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  • So tasty! - 8/20/17

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  • thanks for sharing will try - 2/18/17

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