6.3 NET CARBS PER SLICE

ALL YOUR INGREDIENTS SHOULD BE AT ROOM TEMPERATURE. It ensures a smooth, creamy texture preventing lumps. 

Try not to overbeat the cheesecake batter. When it gets overbeat it allows too much air into the batter and can cause it to rise too much in the oven then collapse once removed. 

To make a very smooth batter without over-beating it, fully blend the cream cheese first, then add the other ingredients.

Tap the bowl of filling on the counter a few times to remove air bubbles. 

If you decide to use the water bath method: Tightly wrap foil around the entire pan and place in a baking dish, then pour about ¾ “ hot water. 

DON’T OPEN THE OVEN WHILE THE CHEESECAKE IS COOKING.

To avoid cracking: Cook at a low temperature, Do not overbeat the filling, Don’t overcook the cheesecake. 

Let the keto cheesecake chill in the fridge for 4-6 hours, but overnight is best. 

If you get cracks, cover them with Keto Whipped Cream, fresh fruit, homemade keto chocolate sauce, or a keto caramel sauce. 

To easily cut a cheesecake, pour hot water into a jar, dip a large chef’s knife into the water, wipe it with a paper towel and slice through the cheesecake. Redip and wipe the knife between cutting each slice. 

To free the crust, after it’s cooled on the counter for 10 minutes run a thin knife around the edges.

Nut-Free Crust – If you have a nut allergy then replace the almond flour with sunflower seed flour, 1:1 ratio.

Crustless Low Carb Cheesecake – To make this keto cheesecake without a crust, line the inside of the springform pan with parchment paper, then lightly spray the paper and the sides of the pan with a non-stick pan. 

Keto Chocolate Crust – Add 2 tablespoons of cocoa powder to the crust ingredients.

Espresso Keto Cheesecake – Add 1 teaspoon of espresso powder to the cheesecake filling.

Peanut Butter Cheesecake – Add ½ cup natural peanut butter to the filling.

Freezing cheesecake is easy, and you can freeze the whole cheesecake or individual slices.