Keto Cheesecake

This cheesecake is quite a personal achievement for me. I know, I need some more practice to perfect it (make it a bit whiter on the sides and less cracked on the top), still, I feel proud.

I used to walk into the bakery section inside my grocery store, look at the variety of cakes on display, and wonder. Wonder about how talented the person that makes all of these goodies must be. With the fruit cheesecake always stand out, since it was my favorite one. I wondered, how the crispy bottom crust is made and combined with the top cheese.

Nowadays, when I walk into a bakery and look at those cakes or any other sweets, all I see is a big No-No, because all of them contain lots of sugar.  Yet I wanted to be able to enjoy a cake as well. A short search online for Low Carb Cheesecake, I came across the following recipe. As usual, I tweaked the recipe to adjust to my preference and the ingredients available at my home.

Preparation time: ~20 minutes. Baking time: 80 minutes.

INGREDIENTS:  ~12 slices

Bottom Crust:

  • Butter, unsalted  – 60 grams
  • Almond flour – 1 and 1/4 cups
  • Pure vanilla extract – 1 teaspoon
  • Stevia – 6 packets
  • Coconut Oil – for  9″ round springform pan

Top filling:

  • Cream cheese – 750 grams
  • Eggs – 2 large
  • Egg yolk – 1
  • Pure vanilla extract – 1 teaspoon
  • Stevia – 6 packets
  • Lemon zest – 1 teaspoon
  • Blueberries – 100 grams for the top, after baking


Preheat oven to 350°F. In a saucepan, melt the butter. Remove from heat and stir in Stevia, pure vanilla extract, and almond flour. Mix till a dough texture is formed. Line a baking paper on the bottom of the springform pan (round 9 inch) and grease with coconut oil. With fingers, line up the dough on the baking paper. Bake for 8 minutes. Remove from the oven and raise the temperature to 400°F.

In a large bowl, mix well: cream cheese, eggs, lemon zest, stevia and vanilla extract.  I use a hand mixer since the cream cheese is so hard to mix by hand. Pour the mixture on the bottom crust and bake for 15 minutes at 400°F. Reduce the heat to 230°F and bake for an additional 55 minutes. Turn off the heat and let it cool in the oven. Cool in the fridge and add fresh blueberries on top.

One slice of cheesecake is about 6 g of carbs (out of the 6 g carbs, 1.5 g is fiber so about 4.5 g digestible carbs), 30 g of fat and ~320 calories, most of the calories come from fat.

Bon Appetit!

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