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Keto Yogurt Cheesecake

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Indulge your sweet cravings while staying on track with your ketogenic lifestyle with this Keto Yogurt Cheesecake. Creamy, rich, and perfectly balanced, this cheesecake features a luscious blend of cream cheese and keto-friendly yogurt, creating a dessert that’s as delicious as it is low in carbs. Treat yourself to a guilt-free slice of this heavenly creation, showcasing that you can enjoy the pleasures of dessert while adhering to your keto goals.

Ingredients:

Crust:
  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup melted butter
  • 2 tablespoons powdered erythritol or your preferred keto-friendly sweetener
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
For the Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1 cup full-fat keto-friendly yogurt (such as Greek yogurt)
  • 3/4 cup powdered erythritol or your preferred keto-friendly sweetener
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of one lemon (optional)
For Topping (Optional):
  • Fresh berries or sugar-free fruit compote

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Prepare the Crust:
    • In a bowl, combine almond flour, shredded coconut, melted butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until well combined.
  3. Press Crust into Pan:
    • Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake the crust for 10-12 minutes, or until it’s just beginning to brown.
  4. Cool Crust:
    • Allow the crust to cool while you prepare the cheesecake filling. Leave the oven on.
  5. Prepare Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth. Add the keto-friendly yogurt, powdered erythritol, eggs, vanilla extract, and lemon zest (if using). Mix until well combined and smooth.
  6. Pour Filling Over Crust:
    • Pour the cheesecake filling over the cooled crust, spreading it evenly.
  7. Bake Cheesecake:
    • Bake the cheesecake in the preheated oven for 45-55 minutes, or until the center is set and the top is lightly browned. The center may still jiggle slightly, but it will firm up as it cools.
  8. Cool and Chill:
    • Allow the cheesecake to cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight.
  9. Serve with Toppings:
    • Once chilled, release the springform pan. Optionally, top the cheesecake with fresh berries or a sugar-free fruit compote before serving.
Nutrition Facts (Per Serving – Makes about 12 servings):
  • Calories: 300
  • Fat: 26g
  • Protein: 8g
  • Total Carbohydrates: 8g
  • Dietary Fiber: 3g
  • Net Carbs: 5g
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