There is a serious lack of desserts that translate over to the Keto diet easily. The majority of sweets are made from or utilize some sort of carb-heavy ingredient. It is kind of frustrating, isn’t it?
One of the desserts that I have been craving the most is cheesecake. Unfortunately, there are just so many obstacles to get over to make a Keto friendly version. I mean, just look at the name, cheesecake, there is no way that can be healthy. However, I have finally found a solution… or a few solutions to put together this Keto dairy-free cheesecake recipe. And, you know what? You won’t be missing the real thing anymore.
Check out just how easy it is to make this delicious cheesecake:
Putting Together the Crust
Cheesecake has a lot of options for the crust, and none of them are right or wrong. The most commonly found is a graham cracker crust held together with butter. As a solution, we use a mixture of almond flour and coconut oil. To add a little sweetness, you can use a bit of erythritol.
This compound holds together well when frozen or chilled. It adds that texture that you would expect from the bottom of a cheesecake. If you want to add a further bit of crunch, you can try adding in some sliced or slivered almonds.
What is This Cheesecake Made of?
Of course, we couldn’t make a massive cheesecake out of cream cheese and an insane amount of sugar. We had to get creative. And, there seems to always be a magical ingredient when looking for solutions to Keto problems, coconut.
A mixture of coconut oil and cream, and the addition of some raw almonds to help the texture, and you will be surprised at how closely this emulates any other cheesecake. And, if you love coconut as much as I do, this will taste even better.
Adding Some Special Ingredients
As great as a simple cheesecake is, what can make it extra great is giving it some new flavors. Vanilla is a classic, but you can also make a dark chocolate version by adding some melted sugar-free chocolate. Here are a few options of ingredients that you can incorporate to make your cheesecake even more special:
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.