In this recipe, we’ve combined the smoothness of almond butter with the lusciousness of cream cheese, creating a perfectly balanced cheesecake filling that is both creamy and satisfying.
The almond butter adds a nutty richness that complements the tangy cream cheese, resulting in a harmonious flavor profile that will leave you craving more.
What makes this cheesecake even more enticing is its optional keto-friendly crust, made with a combination of almond flour and melted butter that provides a delicate crunch and serves as a perfect base for the creamy almond butter cheesecake filling.
Keto Almond Butter Cheesecake
Get ready to experience the magic of almond butter and cream cheese in a delightful keto cheesecake. Treat yourself and your loved ones to this mouthwatering dessert that is sure to become a favorite in your repertoire. Let’s dive into the recipe and create a Keto Almond Butter Cheesecake that will impress your taste buds and make you a true keto dessert connoisseur.
Our Keto Almond Butter Cheesecake is not only a delightful indulgence but also a guilt-free dessert option that aligns with your low-carb lifestyle. With each velvety bite, you can savor the satisfaction of a delicious treat without compromising your ketogenic goals.
What You’ll Need
You’ll need a food processor, and a few ingredients…
Almond butter cheesecake
Ingredients
Equipment
Method
- Using a food processor, add the cream cheese first.30 g Cream cheese
- Then add the whipping cream.½ Cup Whipping cream
- Add the almond butter.1 tsp Almond butter
- Lastly, add the stevia.1 tsp Stevia
- Process until the texture is smooth.
- Serve in a small cup or bowl and add the chopped almonds.1 Tbsp Almonds
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan or line the bottom with parchment paper.
- In a mixing bowl, combine the almond flour and melted butter. Stir well until the mixture resembles coarse crumbs and is evenly moistened.
- If desired, add the low-carb sweetener to the mixture and mix until incorporated. Adjust the sweetness according to your taste preferences.
- Transfer the crust mixture to the prepared springform pan. Use the back of a spoon or your fingers to press the mixture evenly onto the bottom of the pan, forming a firm crust.
- Bake the crust in the preheated oven for about 10-12 minutes or until it turns golden brown and slightly firm. Keep an eye on it to prevent over-browning.
- Once baked, remove the crust from the oven and let it cool completely before adding the cheesecake filling.
Video
Notes
Energy – 600.5 kcal
Protein – 8g
Fat – 58.9g
Carbohydrates – 9.6g
Tips: This cheesecake can also be chilled in a fridge for use later. Optional Crust base : Additional calorific values: This crust serves 8 portions and you should adjust the cheesecake ingredients to suit the increase.
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