Meal Prep Keto Cheesecake
This creamy keto cheesecake is perfect for meal prep and delivers rich flavor with minimal carbs. Make it ahead for easy desserts all week.
Equipment
- Mixing bowl
- Hand Mixer
- Springform Pan
- Baking Tray
- Spatula
- Measuring Cups
- Refrigerator
- Freezer
- Oven
Ingredients
Crust
- 1 1/2 cups almond flour finely ground
- 3 tbsp butter melted
- 2 tbsp granulated sweetener keto friendly
Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup granulated sweetener keto friendly
- 2 large eggs room temperature
- 1 tsp vanilla extract pure
- 1/2 cup heavy cream room temperature
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a springform pan and line the bottom with parchment.
- Mix almond flour, melted butter, and sweetener until crumbly. Press firmly into the pan to create an even crust.
- Beat cream cheese until smooth and fluffy. Add sweetener, eggs, vanilla, and heavy cream, mixing gently to keep the texture silky.
- Pour filling over the crust and smooth the top. Tap the pan lightly to release trapped air bubbles.
- Bake until the edges are set and the center jiggles slightly. Cool completely, then chill before slicing and serving.
Notes
For a softer cheesecake, avoid overbaking and chill overnight. Bake a few extra minutes for a firmer texture. Freeze slices individually for easy desserts later. Use a warm knife for neat assembly and clean cuts. Add lemon zest, cocoa, or berries for flavor variations. Store covered in the refrigerator for up to five days.