ketoKeto Recipes

Keto Yogurt Cheesecake

Ingredients:

For the Crust:

  • 1 cup almond flour
  • 2 tbsp unsweetened shredded coconut (optional, for added texture)
  • 2 tbsp erythritol or your preferred keto sweetener
  • 4 tbsp melted butter
  • 1 tsp vanilla extract

For the Filling:

  • 2 cups full-fat Greek yogurt (unsweetened)
  • 8 oz cream cheese (softened)
  • 1/2 cup heavy cream
  • 1/4 cup erythritol or preferred keto sweetener
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional, for a little tang)
  • 1/2 tsp powdered gelatin (optional, for firmness)

Instructions:

1. Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a bowl, mix together the almond flour, shredded coconut (if using), erythritol, melted butter, and vanilla extract.
  • Press the mixture into the bottom of a greased 9-inch cheesecake pan or springform pan, creating an even layer.
  • Bake the crust for 10–12 minutes, until golden and firm. Set aside to cool.

2. Prepare the Filling:

  • In a mixing bowl, blend the cream cheese, Greek yogurt, heavy cream, erythritol, vanilla extract, and lemon juice until smooth and creamy.
  • If you’re using gelatin, dissolve it in a small amount of water (about 2 tbsp) and heat it gently until fully dissolved. Add this to the filling mixture and stir well.
  • Taste and adjust sweetness if needed by adding more erythritol.

3. Assemble the Cheesecake:

  • Pour the filling over the cooled crust in the pan.
  • Smooth the top with a spatula and refrigerate for at least 4–6 hours (overnight is best) to allow it to set properly.

4. Serve:

  • Once set, slice and serve! You can top it with fresh berries or a drizzle of sugar-free syrup if desired.

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