Keto Cheesecake

I don’t know if I’ve mentioned that Kenneth is a health nut. Every once in a while he likes to go on a ketogenic diet. For those of you who don’t know what that means, keto is basically a super low carbohydrate diet. I love carbs. I love them so, so, very much. Needless to say, I really hate it when Kenneth goes on this diet. =P Anyway, this is from a while ago, but this is a cheesecake that is appropriate for people who are looking for a low carb dessert!


The crust is made of only almonds, butter, and a little bit of cinnamon. If you have a food processor, you can throw your almonds in and pulse until all the ingredients are combined and stick together. I don’t have one, so I had to do it manually. 





This is whipped cream that is sweetened with stevia. It is hard to find whipped cream that is not pre-sweetened, so it is probably best to whip up some of your own! It only takes a few minutes.






I have a bad habit of cooking without following very strict recipes (unless it is something super finicky, like macarons) so I can’t exactly say what I did to make this, but since there are only a few ingredients it’s really not difficult. Just make sure to taste what you’re making while you’re making it!

For the crust:

1/4 c butter
1 1/2 c almond slices or 1 c almond meal
2-3 drops stevia
dash of cinnamon

combine almond meal, butter, cinnamon, and stevia in a food processor (or by hand). Press the mixture into the bottom of the pan and bake at 375 F for about 5 minutes. Take the crust out and turn the oven up to 400 F

For the filling:

3 packages of cream cheese
4 eggs
1 tsp vanilla extract
a little bit lemon/lime juice
4 or 5 drops of stevia

Start by creaming the cream cheese! Then combine all the other ingredients, making sure to incorporate them fully without over beating. Too many bubbles in the mixture can cause your cake to crack! Pour the mixture into the crust then put it in the oven! Turn the oven down to 200F and bake until the filling is firm, but the middle still jiggles a little (about 80 min in my oven). 

If you don’t want your cake to crumble when you cut it (like mine did), wait until the cake is completely set and cooled before cutting it… I was too impatient! 

Between you and me, I prefer normal cheesecake with all the carbs in it… the graham cracker crust and the real sugar can never be replaced. However, if you or anyone else in your life is on a low carb diet, this might be the perfect treat!