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 one of my favorite desserts of all time. What’s not to love? It’s creamy, it’s cheesy, and you’ve heard of a runner’s high, well I 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. I 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.
Cheesecake is truly unique in the dessert world and that why this is my perfect birthday “cake”. (I turned the big 3-0 last Saturday. Years ago, Lauren and I started dating shortly before my 22nd birthday and she made me a cheesecake as a gift – a ridiculous one that was brownie on the bottom then cheesecake, then cookie dough on top – that’s when I fell in love folks. Now we’re married and celebrating our 6th wedding anniversary this November, so I guess what they say is true. A way to a man (or a least this man’s) heart, is through his stomach!
- 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.
Nutritional values are estimates only and do not include carbs from sugar alcohols.