On this page you’ll find complete step-by-step directions for Keto Diet Simple Cheesecake.
Shortbread Cookie Crust:
- 1 1/4 (140g) Blanched Almond Flour
- 1/4 Cup (40g) Confectioners Swerve
- 1/4 Cup (56g) Melted Butter
- 1 Teaspoon Pure Vanilla Extract
- 1 Large Egg
- Pinch of Salt
- 24 oz (681g) Full-Fat Cream Cheese
- Just less than 1 Cup (125g) Confectioners Swerve
- 2 Eggs
- 1/4 Lemon – Lemon Juice
- 1 Teaspoon Vanilla Extract
#1: First, bring the eggs and cream cheese up to room temperature. Also, at this point you’ll want to preheat your oven to 300 Degrees.
#2: Next, take out your food scale, a large bowl, and add all of the dry ingredients for the crust. Whisk them together until they’re combined.
#3: Now add all of the wet ingredients for the crust to the bowl, and mix them with a spatula until a thick batter forms. Add batter to a lightly sprayed 9″ springform pan. Bake for 15 minutes.
#4: While the crust is baking, add another large bowl to your food scale, and add the cream cheese and the confectioners swerve to it.
#5: Use a hand mixer to combine the two together. Once combined add the lemon juice, vanilla extract, and one egg into the bowl and mix again. When those ingredients have been incorporated into one another, add the second egg and mix a final time.
#6: At this point, the filling should be thick and creamy, and the crust should be done baking in the oven. So, now you’ll want to turn the temperature of the oven up to 350 Degrees and add the filling of the cheesecake on top of the crust.
#7: Bake for about 35 minutes. You’ll know when it’s done because the outer edges will be set but the middle will still jiggle a little when you shake the pan. Let it cool down to room temperature (takes about an hour). Then cover the top in tinfoil and refrigerate for five hours. Once cooled, serve and ENJOY!
You can watch the step-by-step video directions here…
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