Ugh, I tried so many keto cheesecakes in the last two years, you have no idea. They were not bad, but they lacked the texture of a real cheesecake. Besides, the almond flour crust was always too crunchy. Not today! Today I made the best keto cheesecake you will ever eat, so good I am even afraid it will make me fat again.
- 250 grams soft cheese (9 oz)
- 100 ml whipping cream (3.5 oz)
- 3 eggs
- 25 grams SF chocolate (1 oz)
- 100 grams almond flour (3.5 oz)
- 50 grams butter (1.5 oz)
- vanilla extract
- 50 grams Tagatose (1.5 oz)
Apparently, today I was inspired, just like an artist creating his masterpiece. I burrowed into my pantry, decided to make the crust moist and delicate. I melted the butter, then added half of it over the almond flour. It may seem too little, but if you mix them well, the magic will happened. Then, I added to this mixture a pinch of Tagatose and some vanilla extract and folded them in. In a silicone pan (you can use a cake pan), I arranged the crust evenly. I placed it in the oven for about 5 minutes, at medium heat. During this time, I made the cheese mixture: mixed the cheese to soften it a bit, then added the whipping cream little by little. After I obtained a fluffy cream, I added the eggs, one by one, mixing well after each of them. At the end, I placed the tagatose and some vanilla extract in the bowl and gave the cheese mix one last stir.
In the remaining butter, I put the SF chocolate and melted them together again in the microwave, for 30 seconds. They will look hopeless when you will take your bowl out, but if you mix them well, you will have a beautiful glossy cream.
I took the crust out of the oven, poured most of the cheese mixture over it, then mixed the chocolate with the remaining cream. With a spoon, I created patterns of chocolate over the cheesecake. Placed the pan in the oven again, for about 30 minutes, at minimum heat, or until you cheesecake is set, yet trembles a bit.
There are to secrets to this keto cheesecake: one, the sweetener. It tastes just like sugar, with a GI of only 3. The second, the vanilla extract, which helped the crust a lot, making it to taste just like a biscuit crust. Enjoy and share your experience!