Keto Vanilla Bean Cheesecake

Keto Vanilla Bean Cheesecake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 404.5
  • Total Fat: 39.6 g
  • Cholesterol: 140.4 mg
  • Sodium: 394.3 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 16.8 g
  • Protein: 8.8 g

View full nutritional breakdown of Keto Vanilla Bean Cheesecake calories by ingredient


Introduction

This recipe is from Maria Emmerich who is a nutrition authority as well as a ketogenic diet expert. This recipe is from Maria Emmerich who is a nutrition authority as well as a ketogenic diet expert.
Number of Servings: 16

Ingredients

    Crust:
    3/4 cup Blanched Almond Flour
    1/4 cup Coconut Flour
    1/2 tsp Baking Powder, Aluminum Free
    1/2 cup Butter, unsalted
    1/2 cup Swerve, granulated
    1 tsp Stevia, Glycerite
    1/2 tsp Salt
    Optional:
    1-2 tbsp Cocoa, dry powder, unsweetened


    Filling:
    6 - 8oz blocks cream cheese
    3.0 large Egg, fresh, whole, raw
    3/4 cup Swerve, confectioners
    1 Vanilla Bean, contents of one bean scraped

Directions

Preheat oven to 350 degrees F. Cut piece of parchment paper to fit bottom of spring form pan. Mix crust ingredients and press into bottom of spring form pan.
Mix cream cheese, sweetner & vanilla bean with mixer until blended. Add eggs one at a time mixing on low after each, just until blended. Pour over crust. WATER BATH: Fold a piece of HD aluminum foil large enough to cover the bottom of the pan and 3/4 of the way up the sides of the spring form pan. Place the cheesecake into a baking pan with sides and place the pans into the oven. Pour hot water into the outer pan below the foil. Bake 1 hour and 5 - 10 minutes or until center is almost set.
Run a knife around rim of the pan to loosen cake and allow it to cool before removing the spring form ring. Refrigerate overnight.

Serving Size: Makes 18 slices