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Easiest Keto Cheesecake Recipe

There is a lot of finesse that comes with making an amazing keto cheesecake. . . this recipe requires none of them.

Before starting Keto I had never made a cheesecake in my life! I had assumed that it was quite difficult. Now I make them so often that I have actually started calling it my ‘Cheesecake Diet’

Lose 20 lbs in 2 months on the Cheesecake Diet! (the Keto Diet)

I even went to a girl’s night out with some old friends that hadn’t seen me for a long time. They all commented about how good I looked, and then I pulled out my cheesecake that I brought with me.

I told them about the keto diet, and how I basically ate cheesecake to lose it all.

They all tried the cheesecake, and they said that they could totally see themselves doing this diet if it meant eating this every day.

I’m going to say right now that this recipe is by no means the best cheesecake recipe out there, or even the best keto recipe.

BUT- This Keto Cheesecake Recipe is dang simple!

The only cheesecake simpler than this would be a non-baking one. but I like baked cheesecake better.

The hardest part about this recipe is pulling out the cream cheese from the fridge early enough to soften it. (hint: you can always microwave the cream cheese. . . just keep a close eye on it because it likes to explode)

In my opinion, this is an absolute must for keto beginners to have in their fridge at all times! It turns out that most keto foods are going to take some prep work to make. And if you have ever been on a diet, you know that when you get hungry, you want something NOW and probably something SWEET! That is where this low carb cheesecake comes in. If you feel hungry, just go to the fridge, and grab a piece of GUILT-LESS cheesecake!

If you want an even simpler recipe, check out my keto microwave cheesecake. . . perfect for those short on time!

Filling:

1 package of Cream Cheese (check the carb counts, the lowest count I’ve seen is on Philadelphia brand)

1 c. sour Cream

1/4 c. sweetener, or 15 drops of monkfruit

3 tsp of vanilla

1 tsp lemon juice

3 eggs

Crust:

1 stick melted butter

1/4 c. coconut flour

1/4 c. pecan bits or crushed pecans

a couple of drops of monkfruit (optional)

Preheat oven to 350 degrees

Melt butter, add in coconut flour, monkfruit, and Pecans.

Press onto the bottom of the pie (or round cake) pan.

Place in oven while preheating.

Bake 5-8 minutes while preparing other ingredients. (When I start to smell it, I take it out to cool)

Place all remaining ingredients in bowl and mix well.

Pull the crust out, pour the filling mix onto the crust (crust doesn’t need to cool completely)

Place back into oven for 50-60 minutes.

Take out, let it cool for an hour on the counter, then keep it in the fridge and pull it out for yummy, keto-friendly bites throughout the next couple days!

Easy Peasy!