By Claudia J. Caldwell: 5 Keto Cheesecake Recipes

5 KETO CHEESECAKE RECIPES
by Claudia J. Caldwell
CLAUDIA J. CALDWELL 1
5 Keto Cheesecake Recipes................................................................................. 1

Lemon Zingy Cheesecake ................................................................................................................... 3
Strawberry & Blueberry Cheesecake Tartlets ..................................................................................... 4
A Touch of Vanilla Cheesecake ........................................................................................................... 5
Lemon & Lime Cheesecake ................................................................................................................. 6
Blueberry Ripple Cheesecake ............................................................................................................. 7
Lemon Zingy Cheesecake

Ingredients:
• 3 large eggs.
• 24 oz cream cheese.
• 1 cup swerve.
• ¾ cup sour cream.
• 5 tbsp butter (unsweetened).
• 2 tsp lemon zest.
• 1 ½ tsp vanilla extract.
Instructions:
• Preheat oven at 150 degrees and grease a 9” springform pan.

• In a large bowl, whisk cream cheese and butter until smooth. Blend in
the swerve until well combined.
• Add the eggs, one at a time; whisking each one thoroughly. Whisk in
vanilla extract, lemon zest and sour cream until smooth.
• Pour mixture into springform pan and place the pan in a large ovenproof
dish. Pour enough boiling water into the ovenproof dish to cover half
way up the springform pan.
• Bake for 1 ½ hours until cheesecake is set.
• Remove cheesecake from the oven and let cool to room temperature.
• Run a sharp knife around the edges and release the springform pan
sides.
• Place in the fridge for 4 hours.
Nutritional Information:
Total servings - 12
Per serving: (1 slice)
Fat: 25g
Carbohydrates: 3g
Protein: 5g
Calories: 285
Strawberry & Blueberry Cheesecake Tartlets

Base:
• ¼ cup almond flour.
• 3 tbsp butter (melted).
Filling:
• 1 large egg.
• ¼ cup erythritol.
• 1 tbsp lemon juice (fresh).
• 1 tsp vanilla extract.
• ¼ tsp salt.
Topping:
• ¼ cup blueberries (fresh).
• ¼ cup strawberry jam (sugar free).
Instructions:
• Preheat oven at 175 degrees.

• In a bowl, mix together almond flour and butter until well combined.
• Grease a 6 hole muffin tray and push 1-2 tsp of mixture into the bottom
of each hole.
• Bake 6-8 minutes until golden brown.
• In a large bowl, whisk cream cheese until soft; crack in the egg and
combine well.
• Add erythritol, lemon juice, vanilla and salt; mix well.
• Divide the filling between the 6 crusts and bake for 20 minutes.
• Allow to cool for 10 minutes and top with jam and blueberries.
• Leave in the fridge overnight.
Total servings - 6
Per serving:
Fat: 16g
Carbohydrates: 3g
Protein: 19g
Calories: 279
A Touch of Vanilla Cheesecake

Ingredients:
• 4 large eggs.
• 1 cup swerve.
• ⅓ cup sour cream.
Instructions:

• In a large bowl, mix cream cheese until smooth; add in swerve, sour
cream and vanilla mix until well combined.
• Add the eggs one at a time and whisk until a thick and creamy mixture is
formed.
• Grease a springform pan and bake for 45 minutes until puffy and lightly
browned.
• Remove from the oven and let set at room temperature for an hour.
• Place in the fridge for 4-5 hours.
Total servings - 10
Per serving:
Fat: 27g
Carbohydrates: 3g
Protein: 7g
Calories: 278
Lemon & Lime Cheesecake

Ingredients:
Base:
• 5 oz almond flour.
• 2 oz butter (melted).
• 2 oz desiccated coconut.
• 2 tsp swerve.
Filling:
• ½ oz gelatine (powder).
• 2 tbsp swerve.
• 2 tbsp lemon zest.
• 2 tbsp lime zest.
• 1 tbsp lemon juice.
• 1 tbsp lime juice.
Instructions:
• Mix all base ingredients together until well combined.
• Press into a flan dish and place in the fridge.
• Pour 200ml of boiling water into a bowl and dissolve gelatine.
• Add 200 ml of cold water to the gelatine mixture.
• Whisk in cream cheese, lemon and lime zest and juice and swerve. Whisk
until a smooth mixture is formed.
• Pour onto the chilled base mixture and refrigerate until set.
Total servings - 12
Per serving:
Fat: 25g
Carbohydrates: 5g
Protein: 6g
Calories: 253
Blueberry Ripple Cheesecake

Ingredients:
• 3 large eggs.
• 1 cup sour cream.
• ⅓ cup swerve.
• 1 egg yolk.
• 1 tbsp blueberries (crushed).
• 1 tsp lemon juice.
• 1 tsp baking powder.
Instructions:

• In a large bowl, whisk all ingredients until a smooth mixture is formed.
• Grease a springform pan and pour in the mixture.
• Place the springform pan in a large ovenproof dish and fill with water
until it reaches halfway up the springform pan.
• Bake for 40-45 minutes; turn off the oven and allow cheesecake to sit
there for 1 hour.
• Cover cheesecake with cling film and refrigerate for 5-6 hours.
Total servings - 12
Per serving:
Fat: 26g
Carbohydrates: 3g
Protein: 6g
Calories: 255

By Claudia J. Caldwell: 5 Keto Cheesecake Recipes

Uploaded by

Copyright:

Available Formats

By Claudia J. Caldwell: 5 Keto Cheesecake Recipes

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

By Claudia J. Caldwell: 5 Keto Cheesecake Recipes

Uploaded by

Copyright:

Available Formats

What are the different types of cheesecakes described?

How is the Lemon Zingy Cheesecake made?

5 KETO CHEESECAKE RECIPES

5 Keto Cheesecake Recipes................................................................................. 1

Lemon Zingy Cheesecake

• Preheat oven at 150 degrees and grease a 9” springform pan.

Strawberry & Blueberry Cheesecake Tartlets

• Preheat oven at 175 degrees.

A Touch of Vanilla Cheesecake

• Preheat oven at 175 degrees.

Lemon & Lime Cheesecake

Blueberry Ripple Cheesecake

• Preheat oven at 160 degrees.

You might also like