While it is true, you crave sweets less on a ketogenic diet there are still times when you need a sweet treat. This cheesecake recipe is so versatile. You can have it with a nut crust or without any crust for a lower carb dessert. The combinations of toppings are endless. Some ideas are:
Blueberry Sauce Raspberry Sauce Turtle Cheesecake (SF Caramel Sauce, Pecans, and SF Chocolate Chips) Triple Berry Sauce Sliced Strawberries Sour Cream Topping
You could also add a couple of tablespoons of your favorite SF syrups to add another level of flavor in the cheesecake itself.
Like I said, the possibilities are endless. Below you will find my favorite version that includes a nut crust and a triple berry sauce topper. If I am having people over, I will make one large cheesecake and cut it into wedges. Otherwise, I will make individual cheesecakes in a muffin tin. These are great to keep in the freezer and have on hand when you need a little treat. I would love to hear your ideas and things that you’ve tried and loved.
- 2 1/2 cups chopped pecans
- 2 tbsp. granulated Swerve
- 4 tbsp. melted butter
- 24 oz. cream cheese (3 x 8 oz. packages)
- 5 large eggs
- 1 cup granulated Swerve
- 1 1/2 tsp vanilla extract
- 1 1/2 cup blackberries
- 1 1/2 cup blueberries
- 1 1/2 cup raspberries
- 4 tbsp. chia seeds
- 20-30 drops liquid stevia
- 4 tbsp. water
- Preheat oven to 350F.
- Place nuts in a bowl of a food processor; pulse until ground into meal. Add sweetener and butter; pulse to combine. Transfer nut mixture to a 9" spring form pan and press to form a crust on bottom. Bake at 350F for 10 minutes. Remove from oven and fully cool.
- *You can also line a muffin pan and make mini cheesecakes.
- Ensure cheesecake is at room temperature before you begin. Once softened, cream the cream cheese well. Add all other ingredients. Mix with a stand or hand mixer. Pour mixture over cooled nut crust. Bake at 300F for 1 hour. Take out of the oven and let cool Refrigerate overnight.
- *If making mini-cheesecakes, bake for 18-22 minutes. Cheesecakes will be slightly giggly in the middle but mostly set.
- Place all berries in a small pan. Add water and bring to a boil over medium heat. When the fruit starts to get soft, remove from the heat and mash with a fork into desired consistency. Add stevia and mix well.
- Spoon in the chia seeds and mix again. If you are using the jam straight away, leave to rest for 15-20 minutes until it become jellied and firm.
- To store, transfer into glass jar, let it cool down, seal and keep refrigerated. Use within 7 days.
Calories 299 Fat 27 Protein 6 Carbs 8