Keto Apple Cheesecake
Indulge guilt-free with this delectable Keto Apple Cheesecake, a low-carb spin on a classic dessert that doesn’t skimp on flavor. Featuring a buttery almond flour crust sweetened with erythritol and a creamy, velvety filling accented by warm cinnamon, nutmeg, and tangy bites of Granny Smith apple, this cheesecake is a perfect balance of richness and freshness. Sweetened with keto-friendly stevia and erythritol, this dessert is ideal for those following a ketogenic lifestyle or simply looking to cut back on sugar. It’s baked to perfection, cooled slowly for a crack-free finish, and best served chilled for an irresistible, melt-in-your-mouth experience. Whether you're hosting a dinner party or treating yourself, this keto dessert is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter
- 0.25 cups Erythritol
- 1 teaspoon Cinnamon
- 16 ounces Cream cheese
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 10 drops Liquid stevia
- 1 medium Granny Smith apple
- 1 teaspoon Lemon juice
- 0.5 teaspoon Ground nutmeg
Instructions
Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
In a medium bowl, combine the almond flour, 0.25 cups of erythritol, 0.25 cups of melted unsalted butter, and 1 teaspoon of cinnamon. Mix until well integrated.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan.
Bake the crust for 10 minutes, then remove from oven and let cool.
Core and peel the Granny Smith apple, then chop into small cubes. Toss the apple cubes with 1 teaspoon of lemon juice, 0.5 teaspoon of cinnamon, and 0.5 teaspoon of nutmeg.
In a large bowl, use a mixer on medium speed to blend the cream cheese until smooth. Gradually add in the eggs, mixing well after each addition.
Add in the vanilla extract and liquid stevia, continuing to beat on medium speed until fully integrated and smooth.
Gently fold the apple mixture into the cream cheese filling.
Pour the apple cream cheese filling over the cooled crust in the springform pan. Spread evenly.
Bake the cheesecake in the oven for approximately 50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and allow the cheesecake to cool in the oven with the door slightly open for one hour, then refrigerate for at least 4 hours or overnight.
Remove the cheesecake from the springform pan, slice, and enjoy.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1078 mg | 359% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 42.5 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 879 mg | 68% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
