Keto Yogurt cheesecake Recipe

Ingredients:

• 2 cups of full-fat Greek yogurt
• 8 oz cream cheese, softened
• 2 large eggs
• 1/2 cup granulated erythritol (or any keto-friendly sweetener)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional)
• Zest of one lemon (optional)
• Butter or coconut oil for greasing

Instructions:

1. Preheat Your Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch pie pan or springform pan with butter or coconut oil.
2. Prepare the Crust (optional): If you prefer a crust, you can make one using crushed almonds or pecans mixed with melted butter and a sweetener of your choice. Press the mixture into the bottom of the pan and refrigerate while preparing the filling.
3. Prepare the Filling: In a large mixing bowl, beat together the softened cream cheese and erythritol until smooth and creamy. Add the Greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest (if using). Mix until well combined and smooth.
4. Bake: Pour the cheesecake filling into the prepared pan. Smooth the top with a spatula.
5. Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
6. Cool and Chill: Once baked, turn off the oven and let the cheesecake cool inside with the oven door cracked open for about 30 minutes. Then, remove it from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 3-4 hours, or overnight, until fully set.
7. Serve: Once chilled and set, slice and serve your keto yogurt cheesecake. You can garnish with fresh berries or a dollop of whipped cream if desired.