Super Easy Keto Cheesecake Recipe – Keto Dessert Recipes – Low Carb

Super Easy Keto Cheesecake Recipe – Keto Dessert Recipes – Low Carb

August 7, 2019 27 By William Morgan


what is up everybody this is Lyle no
hippie BBQ and what I’m be doing today
is I’m gonna be making some mini keto
strawberry cheesecakes now listen this
recipe is so easy that even I can knock
it out we all know at least two people
that know me know that I cannot bake at
all the ingredients we’re gonna need are
pretty straightforward and simple let’s
take a look at those we’re gonna be
making a crust what I have for that is I
have some butter recipe is going to be
in the description I have some Splenda
brown sugar and then I have some almonds
that I had thrown in a blender and
blended them up until it created kind of
almost look it’s coarser than what
almond flour would be which i think is
gonna be great for this now as far as
the cheesecake part of it goes we have
some cream cheese we’re gonna use a
block of that you have an egg some
Splenda sugar substitute lemon juice a
little bit of salt a little bit of
vanilla and we’re gonna be topping it
with this strawberry mixture that I’ve
made these were fresh strawberries that
I sliced up and then cooked them on a
stove top with a little bit of Splenda
as well was just that simple now the
first thing I need to do is start
hooking up this the crust on this so
let’s get started with that it’s really
all that we need to do is add our butter
to our chopped up almonds almost like I
said you could use almond flour it is
kind of that consistency and our split a
brown sugar we’re just gonna kind of
work this in together alright that’s
good to go let’s take a little
tablespoon just so I can kind of measure
them make sure that they’re all about
the same a tablespoon of this Trust and
just add it to our muffin tin
now I’m just gonna press down just so it
can flatten out now this is going to go
in the oven 350 degrees for about eight
minutes crust in the oven let’s be
working on this filling now I happen to
be using a KitchenAid stand mixer I
figure I need to get some use out of it
anyway
but a hand mixer would work just fine so
we have our cream cheese in already
let’s get that going add our egg
sugar substitute
of another
lemon juice and then our final
ingredient is the salt I’m going to turn
this up and get it blended smooth the
filling all blended up and everything I
brought the camera in close just so you
can kind of take a look at what that
crust looks like and that crust tastes
good and I’m just going to use a
tablespoon and add our filling to it
it’s probably gonna take about a
tablespoon and a half I do want to leave
a little bit of space for my
strawberries on top all right that is a
wrap let me grab this strawberry and
this stuff tastes good in its own as
well and I’m gonna finish getting the
strawberries on this once I’m done
topping them it’s gonna go back in the
oven at 350 degrees for another 20
minutes so these just came out of the
oven after being in there for 20 minutes
at 350 degrees what I’m gonna do is let
these cool down once they’re cool I’m
gonna throw them in the refrigerator and
let them sit overnight and that should
give it a chance to sit so we’ll pick
this up tomorrow
so this cheesecakes had a chance to set
overnight time for us to get into it see
we think about it
now I’m gonna tell you this crust listen
I know everybody’s talking about almond
flour but that almond did I blend it up
if you have a nutribullet something like
that throw some fresh almonds in there
that is the bone I mean I’m telling me
this is all that plus that Splenda brown
sugar
definitely sitting it off
this without a doubt is my favorite keto
dessert that I’ve tried so far give it a
try
I’d like to thank you guys for stopping
my no hippie BBQ I appreciate it low carb dessert keto cheesecake