Food & Nutrition

8 Ingredient Keto Cheesecake with MCT Creamer

8 Ingredient Keto Cheesecake with MCT Creamer

If you're a fan of New York-style cheesecake, then you'll love the keto-friendly version of this all-time classic. Made with just 8 ingredients and ready in approximately an hour, this keto cheesecake is perfect for any occasion. It's also freezer friendly and true to the keto diet: low in carbs and high in fat.
 
What's more, this keto cheesecake includes our MCT Creamer for added flavor and keto benefits. It also tastes just as good as the real thing with its crumbly crust and creamy and dense filling. Feel free to serve it to your friend and family; they won't even notice the difference.
 
Continue reading and learn how to make this keto cheesecake. You’ll also see what tweaking you can do, and what benefits you get with every slice.

The Recipe

To make this keto cheesecake, you'll need the 8 ingredients below, a 9-inch springform pan, and a hand or stand mixer.
 
Prep Time:10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
 
Servings: 16
Calories:335 per serving
 

Ingredients:

 
Almond Flour Crust
  • 2 cups Almond flour
  • 3 tbsp Powdered erythritol
  • 1/3 cup Butter melted
  • 1 tsp Vanilla extract
 
Cream Cheese Filling

Directions:

1.Preheat oven to 350° F (177° C). Grease a 9-inch springform pan or line it with parchment paper.
 
2.In a large bowl, combine almond flour, erythritol, melted butter, and vanilla extract. Stir until well combined or resembling coarse meal. Press mixture into bottom of the prepared springform pan and bake for 10 minutes or until lightly golden. Let cool while you prepare the cake filling.
 
3.In another bowl, mix cream cheese and powdered erythritol with your mixer. Add the eggs one at a time, mixing well. Finally, add the vanilla extract and lemon juice and mix until incorporated. Add three scoops of keto creamer and give it a couple of last stirs.
 
4. Pour the cake filling into the springform pan and over the crust. Smooth the filling with a spoon or spatula.
 
5.Bake in preheated oven for 50 minutes or until slightly golden but jiggly in the center.
 
6. Remove pan from oven and run a knife around the edges of your pan if filling is sticky. Cool the cheesecake on the counter before moving to fridge. Let cool inside the pan for at least 4 hours or overnight.
 
7.Remove springform pan and serve cheesecake with your favorite keto topping. We like to use stevia-sweetened heavy cream or keto berry sauce. ***
 
Notes:
* We used Philadelphia cream cheese in this recipe. You can substitute with mascarpone, but keep in mind that it can affect the texture of the filling. That's because mascarpone is slightly higher in fat.
 
**It's important to use powdered erythritol in this recipe, especially in the filling. The powdery consistency of the sweetener gives the cheesecake bulk and structure. Replacing it with a liquid or concentrated sweetener will result in a flat cheesecake with a grainy texture.
 
***To make keto-friendly berry sauce, you can simply cook berries over low heat for up to and 15 minutes and, optionally, thicken with xanthan gum.

Keto Cheesecake with MCT Nutrition Facts

This keto cheesecake provides a whopping 335 calories per slice. You get even more calories if you include a cream topping and a bit less with berry sauce (around 20 kcal more). That's not necessarily a bad thing on a keto diet. Still, if you're aiming to lose weight, stick to one slice of this keto cheesecake a day.
 
The total macros profile of each serving of this creamy cheesecake is broken down as follows:
  • Fat: 33 grams
  • Total Carbs: 6g
  • Net Carbs: 5g
  • Fiber: 1g
  • Protein: 7g
This keto cheesecake is also dense in important vitamins, minerals, and antioxidants. It's rich in vitamin A, B vitamins, calcium, potassium, zinc, selenium, and iron. These nutrients come from individual ingredients in this cheesecake, and most are retained during cooking.
 
A slice of this decadent keto cheesecake can help contribute to your keto diet. That's because it's exceptionally high in fat, providing 33 grams per serving. Furthermore, you get only 5 grams of net carbs from the same amount, keeping you far from the 30 grams a day limit. With all that in mind, it's safe to say this is the perfect keto dessert to add to your weekly keto menu.

Why This Keto Cheesecake is Good for You

Helps You Reach Ketosis

Being exceptionally high in fat, this keto cheesecake can help you reach ketosis. On a keto diet, 65-80% of your calories should come from fat. You also need to lower your carb intake to make up 5-10% of your daily calories. Because this desserts fits the bill when it comes to keto macros necessary for ketosis, there's no doubt it helps in reaching this ultimate keto diet goal.
 

Lower Risk of Cardiovascular Diseases

But other than ketosis, this keto cheesecake also comes with added health benefits. Research shows that regular intake of almonds reduces blood cholesterol and abdominal obesity [1]. Nut consumption, in general, is linked to a reduced risk of cardiovascular diseases and excess weight gain [2]. Since almond flour is usually made from whole or blanched almonds, the same goes true for this flour.
 

Milk Fat Protects Health

You further reduce your risk of weight gain and cardiovascular disease thanks to the extra dairy fat in this keto cheesecake. According to the newest research, milk fat has been unfairly stigmatized for too long as being harmful to your health [3]. What we know now is that full-fat dairy like cream cheese contains a complex set of fatty acids, all of which contribute to good health.
 

Antioxidant Protection

This cheesecake also comes with antioxidants from almond flour and the eggs yolks. Egg yolks are rich in beta carotene and selenium, both of which have powerful antioxidant properties. Evidence also shows that cooked egg yolks have the same antioxidant profile as apples [4]. The later antioxidant action is linked to tryptophan and tyrosine in the yolks.
 

MCT Creamer Benefits

Three scoops of our MCT creamer in this recipe further adds to the health benefits of this keto cheesecake. This MCT creamer contains a perfect blend of C8 and C10 triglycerides which boost weight loss [5]. Unlike long-chain triglycerides, which are difficult to digest and use for energy, the body has no problem utilizing MCTs from this creamer for ketone production.
 
Studies also show that MCTs protect liver and gut health [6]. MCTs also have antimicrobial properties, helping fight harmful bacteria, yeast, and viruses [7]. The three scoops of keto creamer added to this cheesecake are below your daily recommended intake given that there are 16 servings in this cake. That means you can safely add this creamer to your other meals without having to fear of going overboard.

Tips & Tricks

1. Because this cheesecake is essentially a custard cake, do take it out of the oven before it is fully baked. The edges of the cake should be of a golden hue while the center will jiggle slightly. Once out of the oven, however, the eggs will continue to cook slowly. Overbaking leads to a dry, crumbly cake, so keep this tip in mind when baking your cake.
 
2. Sharp changes in temperature cause cakes like this one to crack. That's why leaving the cake in the springform pan is important until this keto cheesecake is fully cooled. To prevent cracking, you can also bake the cake in a water bath.
 
3. Because powdered erythritol is expensive, you can substitute it with another sweetener in the crust but not the filling. Just make sure not to use liquid sweetener to avoid a soggy and sticky crust.
 
4. If you like crustless cheesecakes, then skip the crust in this recipe altogether and pour the filling directly into the pan. Use parchment paper to prevent sticking.
 
5. Optionally, you can use this keto cheesecake filling to make cupcakes. Pour the filling into lined muffin tins and bake for 20 minutes.
 
6. If you don't like butter in you crust, replace it with coconut oil. Keep in mind, though, that coconut oil often creates a crispier crust.
 
7. Because this cheesecake requires a minimum of 4 hours cooling time, it's a good idea to make the keto cheesecake a day ahead, especially if you plan to make it for a special occasion. You can also freeze it whole or in individual slices. Just wrap it well and let defrost in the fridge before serving.

Takeaways

This keto cheesecake is a creamy, dense, satiating, and keto-friendly dessert you need to add to your monthly meal plan. Made with wholesome ingredients like almond flour and cream cheese and enriched with MCT creamer, it makes a perfect addition to your keto diet.
 
However, you can also serve this keto cheesecake to friends and family as it’s virtually indistinguishable from those served at the Cheesecake Factory. Freeze it for special occasions or make it a day ahead to let the cake cool completely.

Keep your intake to one slice a day if you’re on a weight-loss diet. Or have two slices if you need to hit your keto macros quickly. This cheesecake comes with added benefits thanks to the MCT creamer, almond flour, and eggs. But most importantly - it’s easy to enjoy with any meal or drink.

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