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Keto Yogurt cheesecake

Keto Yogurt cheesecake

Ingredients:

For the crust:

  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 3 tbsp melted butter
  • 2 tbsp erythritol or your preferred sweetener
  • 1/2 tsp vanilla extract
  • Pinch of salt

For the filling:

  • 16 oz cream cheese, softened
  • 1 cup full-fat Greek yogurt (unsweetened)
  • 1/2 cup powdered erythritol (or sweetener of your choice)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp lemon juice (optional, for a tangy touch)

Instructions:

1. Make the Crust:

  • Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan with butter or line it with parchment paper.
  • In a medium bowl, combine the almond flour, coconut flour, melted butter, erythritol, vanilla extract, and a pinch of salt. Stir until everything is well combined and the dough holds together.
  • Press the mixture evenly into the bottom of the prepared pan to form the crust.
  • Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from the oven and set aside to cool while you prepare the filling.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

2. Prepare the Filling:

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  • Add the Greek yogurt, powdered erythritol, eggs, vanilla extract, and lemon juice (if using). Mix until well combined and smooth. Make sure the batter is lump-free.
  • Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake:

  • Bake the cheesecake in the preheated oven at 325°F (163°C) for 40-50 minutes, or until the edges are set, but the center still has a slight wobble when you gently shake the pan.
  • If the top of the cheesecake starts to brown too quickly, you can cover it loosely with aluminum foil to prevent over-browning.

4. Cool and Chill:

  • Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This will help prevent cracks from forming.
  • After it has cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.

5. Serve:

  • Before serving, you can top the cheesecake with fresh berries, a drizzle of sugar-free fruit syrup, or a dollop of whipped cream for an extra treat.
  • Slice and enjoy this creamy, tangy keto yogurt cheesecake!

Tips:

  • To prevent cracks, make sure to let the cheesecake cool slowly in the oven and chill it completely in the fridge before serving.
  • For a bit of extra flavor, you can mix a small amount of lemon zest into the filling.
  • If you prefer a firmer texture, you can add a small amount of gelatin to the filling (dissolved in warm water) to help it set even better.

This Keto Yogurt Cheesecake is light, tangy, and rich in flavor, all while being low-carb and keto-friendly. It’s the perfect dessert for any occasion, giving you the creamy texture you crave without the carbs!
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE