This post is very detailed, so to help you find exactly what you are looking for, I’ve added a few links below which will help you jump around:

How Many Carbs Are In Cheesecake?

Here is the breakdown of the carbohydrates that are in each of my ingredients (per serving):

• Cream cheese 2.3g
• Heavy cream: 0.2g
• Stevia: 0g
• Almond flour: 3.3g
• Lemon juice: 0.1g
• Eggs: 0.1g
• Butter: 0g
• Vanilla extract: 0.1g

Carbohydrates per serve:

• Total carbs = 6g
• Net Carbs = 4g

Is Cheesecake Keto Friendly?

Cheesecake is one of the easiest desserts to make keto-friendly since none of the ingredients contains an excessive amount of carbohydrates (except for the sugar and biscuit base of course).

So how do you remove the sugar and switch the biscuit base out, and still ensure the cheesecake tastes just as good as the real thing?

What Sweeteners Can You Use For Keto Cheesecake?

In this recipe, I have used stevia since there is no need to replicate physical properties of sugar (i.e. melting, solidifying etc), as stevia is a much better sweetener for your gut health.

Some people do not like the taste of stevia, so you could use erythritol, but the total carbs will change considerably. You could also use 1.3 X more monkfruit than stevia for similar sweetness.

Keto Biscuit Base Replacement

I have made many keto cheesecakes with a combination of nut and drupe flours in the past, but for simplicity sake, I have ommitted the coconut flour and just used almond flour in this recipe, along with some sweetener and butter.

If you are allergic to tree nuts, you could use the same quantity of ground up sesame seeds as a replacement.

Keto Cheesecake Bites No Bake Version

This cheesecake can be made “no bake” simply by omitting the eggs, and adding in 1 Tbsp of gelatin powder plus 1/4 cup water into the mixture whilst mixing with your electric mixer.

This is very similar to my No Bake Keto Salted Caramel Cheesecake which has been very popular on the blog to date.

If you have any questions about this process, first read the caramel cheesecake recipe above, and comment below with any concepts you’re not 100% sure on. I’m more than happy to help you out!

Keto Chocolate Cheesecake Bites

If you wanted to turn these into a keto chocolate cheesecake, the best way to do this without adding too many carbohydrates is to simply use cocoa powder.

Adding 1-2 Tbsp of cocoa powder not only adds some amazing magensium in to the recipe, but also gives it a rich chocolate taste when combined with the cream and cream cheese.

Keto Mini Cheesecake Bites

The size of the cupcake insert will determine the size of the cheesecake, so if you have small cupcake liners (or even a mini silicon cupcake tray), you could make these even smaller.

This recipe could easily expand out to having 17-18 mini keto cheesecake bites, so if this is what you’re wanting to do, then by all means use this recipe to do it with!

Keto Pumpkin Cheesecake Bites

I’ve made Pumpkin Cheesecake before, and it’s so delicious (especially for those fall dessert ideas).

Here is the modification to the cheesecake mixture that you’ll need to use to make pumpkin cheesecake bites:

• 500 g Cream Cheese Room Temperature (2 Blocks)
• 1/2 tsp liquid stevia (or 1/2 cup erythritol)
• 170 g heavy whipping cream
• 90 g Steamed Pumpkin (1/2 Cup) (Or Pumpkin Puree)
• 2 Medium Eggs Room Temperature
• 1 tsp Vanilla Extract
• 1/2 tsp Mixed spice (Pumpkin Spice)
• 1/4 tsp Ginger Omit if using pumpkin spice

Use this in the same way for this recipe for the perfect result!

Crustless Keto Cheesecake Bites

Want to go crustless? This recipe works even without the crust!

Simply omit the biscuit base, and the final result has 2.7g total carbs (even better macros)

If you love cheesecake, these recipes will inspire you as well:

• Keto Cheesecake – New York Baked Low Carb Cheesecake
• Keto Pumpkin Cheesecake
• Keto Salted Caramel Cheesecake
• Keto Roasted Strawberry Cheesecake
• Keto Cookie Dough Cheesecake

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Keto Cheesecake Bites

These single-serve keto cheesecake bites are the easiest way to have the taste of cheesecake, without the sugar or temptation of a whole low carb cheesecake! (these desserts can be tempting)

Course Dessert

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto cheesecake bite, keto cheesecake bites, single serve cheesecake

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12 cheesecake bites

Calories 335kcal

Author FatForWeightLoss (Aaron Day)

Equipment

• Muffin tray (plus 12 liners)
• Electric mixer

Ingredients

Buiscuit Base

• 2 cups almond flour
• 1/2 cup salted butter room temperature
• 1/4 tsp liquid stevia or 1/4 cup sweetener of choice

Cheesecake Filling

• 2 packets full fat cream cheese 1lb / 500g – Room temperature
• 1/3 cup heavy whipping cream (any kind of 35% fat cream)
• 1 tsp vanilla extract
• 1/2 tsp liquid stevia or 1/2 cup sweetener of choice
• 1 tsp lemon juice (optional)
• 2 large eggs

US Customary – Metric

Instructions

Base

• Preheat your convection oven to 160C or 320F. (fan forced)
• Into a mixing bowl, combine 2 cups almond flour, 1/2 cup salted butter and 1/4 tsp liquid stevia (or sweetener of chocie). Combine together until uniform in texture.
• Place paper cupcake liners into a muffin tray (my muffin tray has 6 sections), and press 1 large Tbsp of the biscuit mixture into the bottom of each of the liners. Set aside.

Cheesecake Filling

• Into a large mixing bowl, combine the cream cheese and cream using your electric mixer. Add the vanilla extract, lemon juice and sweetener of choice, and combine.
• Add 1 egg into the mixture, and continue to beat until the batter appears smooth. Add in the remaining egg, and continue to mix until smooth once again. Set aside.
• Pour 1/3 of a cup of the cheesecake filling over the base in each muffin holder, and place into the oven for 30 minutes.
• The cheesecake is cooked once a skewer comes out clean from the middle (or when there is minimal "jiggle" from the mixture when you pull the tray out of the oven). Allow to cool for 15 minutes, then place into the fridge to chill for 4 hours.
• Repeat with remaining ingredients, until all ingredients have been used.
• These will keep in the fridge for up to 7 days,, and can be frozen for up to 4 weeks.

Notes

How to make a blueberry topping for keto cheesecake bites

Ingredients:

• 1 cup of blueberries
• 1/3 cup sweetener of choice (or 1/2 tsp liquid stevia)
• 1 Tbsp lemon juice
• 1/3 cup water

Method:

1. Place all the ingredients into a small saucepan on the stove, and bring to the boil.
2. Reduce the heat, and simmer for 10-15 minutes, or until the mixture begins to thicken.
3. Remove from the stove and allow to cool.

Nutrition

Serving: 80g | Calories: 335kcal | Carbohydrates: 5g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Fiber: 1g | Net Carbs: 4g

The post Keto Cheesecake Bites appeared first on FatForWeightLoss.

This pie crust is used to make my famous keto apple pie recipe. That recipe is fantastic, so if you haven’t seen it already please go and check it out. It’s by far the best way to experience a pie without too much work in the kitchen, plus no one will even know it’s keto.

As you can see above, I’ve sliced slits into the pie pastry, and it still holds together. The #1 rule you need to know about this pastry, is that to get it nice and crispy, you need to baste it with egg wash (mixed up eggs).

It comes out looking super golden brown when baked for around 30 minutes, but be sure to read the recipe instructions for how to get it looking like this photo. Its really easy, and there are no sneaky photo tricks done in any of my recipes. This is the real deal right here.

Obviously, if you’re dairy-free, you’d be wanting to switch out the cream for coconut cream, but this is a perfect example of how flakey this pie crust is. It’s absolutely delicious, and won’t let you down.

Dairy Free Keto Pie Crust

Easy Low carb pie crust doesn’t need many different ingredients to taste delicious.  If you are looking for more flaky Dairy-Free Keto Pie Crust like this, you are going to love my other dessert recipes on the blog that are just as delicious as this one, or you can download my Best Selling Keto Cookbook and get even more great keto dessert recipes.

Or if you are looking for more keto pie crust recipes sequenced into an easy keto meal plan, then you’ll enjoy my 4-week keto meal plan, filled with many more dessert ideas like this recipe.

I hope you enjoy this flaky Dairy-Free Keto Pie Crust as much as I did testing, creating and photographing this recipe. Don’t forget to share this Dairy-Free Keto Pie Crust with a friend in need, or anyone who would be excited about finding a perfect flaky Dairy-Free Keto Pie Crust.

Until Next Time.

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Dairy Free Keto Pie Crust

Course Dessert

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword dairy free pie crust, keto pie crust

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 1 hour 50 minutes

Servings 12 Slices

Calories 207kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 200 g Almond Flour (7 oz)
• 60 g Coconut Flour (2 oz)
• 1/2 tsp xanthan gum
• 1/2 tsp baking powder
• 1/4 tsp Salt
• 120 g Lard Room Temperature
• 1/4 cup cold water

Instructions

• In a large glass bowl, mix the almond flour, coconut flour, xanthan gum, baking powder, and salt together until each of the ingredients are indistinguishable.
• This process has to be done quickly, otherwise, it will not work! – Spoon the lard into small chunks, and add it to the dry ingredients. Press the lard into the dry ingredients by using two forks. This can also be done in a food processor by pulsing the chunks of lard and dry ingredients for 20 – 30 seconds on high. Add in the cold water and continue mixing until combined.
• Wrap the mixture tightly in cling wrap and store in the fridge for a minimum of 1 hour. (2 hours is best)
• Once you’re ready to bake, roll the pie pastry between two pieces of parchment paper, ensuring the pastry goes past the edges of your pie tin by around 5 cm (2 inches).
• Remove the top sheet of partchment paper, place your pie dish upside down on top of the pastry, and flip them both up the right way again, so that the pie pastry now sits inside the pie tin. No need to blind bake this pastry. You’re good to go.

Video

Nutrition

Calories: 207kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Fiber: 3.5g

The post Dairy Free Keto Pie Crust – Flaky Pie Crust Recipe appeared first on FatForWeightLoss.

Its sweet, deliciously spiced and clad in a crust so good you’ll want to print this recipe out and keep it for generations to come.

You want to make sure you avoid the pumpkin pie filling in a can that can easily be mixed up with the pumpkin puree (apparently), we generally don’t have canned pumpkin in Australia.

This recipe I used steamed pumpkin that I mashed up with a potato masher, which works just as well.

The crust on this pie is fantastic. I have recently revamped the keto pie crust recipe to be as simple as possible. This pie pastry contains plenty of butter and is a super flakey keto pastry.

It doesn’t have any sweeteners in it either, and only uses a few simple ingredients.

Letting the shortcrust keto pastry rest for long enough is the key to making a good keto pumpkin pie.  I let this pastry sit in the fridge for 2 hours before attempting to roll it out for my pie tin.

My pie tin is 26cm wide and relatively deep. This will still work if you have a normal pie tin with the sloped edges as well, just fill the centre accordingly.

Be sure to serve this keto pumpkin pie with some whipped cream, and a sprinkle of pumpkin pie spice to keep it really zesty.

In Australia, we don’t have pumpkin spice as a “mix”, but it is basically made up of “mixed spice” and ginger.

Is pumpkin keto?

Yup, pumpkin can be keto as its low in net carbs. Per 100g, pumpkin only has 5g of total carbs, with 1g of fibre. Its perfect for the ketogenic diet, or a low carb diet as well, whatever you’re following.

comment below with any suggestions or tips for other users once you’ve made this recipe. It’s great to share these recipes with your friends as well!

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Keto Pumpkin Pie

Course Dessert

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword keto pumpkin pie

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 12 Servings

Calories 356kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 480 g Pure Pumpkin Puree 17 oz
• 2 Eggs
• 100 g Erythritol (SoNourished) 3.5 oz
• 2 tsp Cinnamon
• 1 tsp Ginger
• 1 tsp Mixed spice
• 1 1/2 cups heavy whipping cream
• 1/2 tsp Salt
• 1 Shortcrust Pastry see recipe in link

Instructions

• In a large mixing bowl, mix the pumpkin, eggs, erythritol, cinnamon, ginger, mixed spice, heavy whipping cream and salt.
• Preheat your oven to 200c (390 F).
• Roll out the entire batch of shortcrust pastry between two sheets of parchment paper, ensuring it forms a circle at least 5 cm (2 inches) larger than the pie tin (26cm tin).
• Place the pastry into the pie tin, and crimp the edges with your fingers.
• Using a fork, poke holes into the bottom and cover the edge of the pie tin with aluminium foil (to ensure the edges don’t burn) and blind bake for 20 minutes.
• Place the pumpkin puree mixture into the pastry tin, and cook for 40 minutes at 180 C (355 F).
• Let it cool completely before placing in the fridge for 2 hours before serving.

Nutrition

Calories: 356kcal | Carbohydrates: 11g | Protein: 6.5g | Fat: 33g | Fiber: 5g

The post Keto Pumpkin Pie – Homemade Keto Dessert Everyone Will Love appeared first on FatForWeightLoss.