This Easy Keto Cheesecake is creamy, sweet, and totally delicious. Made in a cast iron skillet it’s perfectly cooked – top it with your favorite toppings!
Cheesecake is seriously our favorite dessert of all time. What’s not to love? It’s creamy, it’s cheesy, and you’ve heard of a runner’s high, well we get a cheesecake high just thinking about this perfect confection.
Sweetened with erythritol this cheesecake doesn’t sacrifice anything compared to your favorite sugar-filled version from the Cheesecake Factory. We made this version plain with a blueberry topping, but cheesecakes are really like a blank canvas. If you want something a little more decadent, add some unsweetened chocolate to change things up, or trade out the blueberries for your favorite topping. Let us know your favorite cheesecake flavor combo in the comments below!
Is this keto cheesecake technically a cake, or is it a distant relative of the pie, or is it’s own category? (more on the classification of cheesecake here). Spoiler alert, it’s not a cake nor a pie, it’s arguably a tart, most specifically it's a baked custard. That doesn’t have quite the same ring to it though, imagine a world in which Penny worked at the Baked Custard Factory, which is a very Sheldonian thing to say.
- 2 cups almond flour
- ¼ cup brown swerve
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 stick butter
- 4 blocks cream cheese room temperature
- 1 cup granulated Swerve
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- Preheat oven to 350° F and grease a well seasoned 10.5″ skillet or place a piece of parchment in the bottom.
- Mix together the crust ingredients and press into a 10.5” buttered cast iron skillet.
- Mix together the filling ingredients, pour over the crust.
- Bake for 25 minutes, cover with foil, then bake for an additional 15 minutes. Thermometer should read 170° F
- Cool completely before slicing or serving.