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6 Light Keto Cheesecake Slices

A close-up of a creamy slice of Keto cheesecake with a golden-brown crust on a white plate.
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Make six satisfying, lighter keto cheesecake slices perfect for resetting your eating goals after the holidays.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup erythritol or preferred keto sweetener
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/4 cup almond flour
  • 2 tablespoons butter, melted
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Line a muffin tin with 6 paper liners or grease the cups well.
  2. In a medium bowl, beat the softened cream cheese with the sweetener until smooth.
  3. Mix in the heavy cream, egg, vanilla extract, and lemon zest until just combined. Do not overmix.
  4. In a separate small bowl, combine the almond flour, melted butter, and salt to make the crust.
  5. Press about 1 tablespoon of the crust mixture evenly into the bottom of each muffin cup.
  6. Pour the cheesecake batter evenly over the crusts, filling each cup about three-quarters full.
  7. Bake for 18 to 22 minutes, or until the edges are set but the centers still have a slight jiggle.
  8. Turn off the oven and let the cheesecakes cool inside the oven with the door ajar for 30 minutes. This prevents cracking.
  9. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.

Notes

  • For a brighter flavor, add 1 teaspoon of fresh lemon juice to the batter.
  • If you want a full cheesecake, multiply all ingredients by 4 and bake in a 9-inch springform pan for 40-50 minutes.
  • Serve these slices topped with a few fresh berries for color, if your diet allows.

Nutrition

Find it online: https://cookingbycarla.com/keto-cheesecake-slices-for-reset/