Keto Yogurt Cheesecake It’ll be love at first bite. How to make the creamiest cake ever.
🛒 What You’ll Need
For the Perfect Keto Crust:
- 1 ½ cups Almond flour 🌾
- ¼ cup Powdered erythritol or monk fruit sweetener ☁️
- 4 tbsp Unsalted butter, melted 🧈
- 1 tsp Vanilla extract 🍦
For the Ultra-Creamy Filling:
- 16 oz Cream cheese, softened 🥛
- 1 cup Plain full-fat Greek yogurt (the secret to that creamy tang!) 🍦
- ¾ cup Powdered erythritol or monk fruit sweetener ☁️
- 3 Large eggs, room temperature 🥚
- 1 tbsp Lemon juice + 1 tsp Lemon zest (for a bright finish!) 🍋
- 1 tsp Vanilla extract 🍦
👩🍳 Instructions
- The Golden Base: Mix almond flour, sweetener, and melted butter. Press firmly into the bottom of a parchment-lined springform pan to create an even crust as seen in the photo! 🥧📐🧈
- Pre-Bake: Bake the crust at 350°F for 8–10 minutes until lightly golden. Let it cool completely. ⏲️🔥
- Cheesecake Bliss: In a large bowl, beat the softened cream cheese and sweetener until light and fluffy. 🥣🌪️🥛
- The Creamy Secret: Add the Greek yogurt, lemon juice, zest, and vanilla. Mix until silky. Add eggs one at a time, mixing on low speed just until combined—don’t overmix! 🍦🤝🍋
- The Bake: Pour the filling over your cooled crust as seen in the beautiful slice photo! 📏☁️🍰
- Low & Slow: Bake at 325°F for 45–55 minutes. The edges should be set, but the center should still have a slight jiggle! ⏲️📈✨
- The Big Chill: Let it cool to room temperature, then refrigerate for at least 6 hours (or overnight) for the creamiest texture possible. ❄️🧤💎
- Serve: Top with fresh berries or a light dusting of cinnamon as seen in the photo and enjoy! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Yogurt” Secret: Using Greek yogurt instead of sour cream adds a beautiful lightness and a boost of protein while keeping that signature cheesecake tang! 🍦🛡️💎
- Room Temp is Key: Ensure your cream cheese and eggs are at room temperature before mixing to prevent lumps and achieve that “creamiest cake ever” status! 🌡️🎯✨
