Keto Yogurt Cheesecake
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.Full Recipe:

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:

Once chilled, release the springform pan. Optionally, top the cheesecake with fresh berries or a sugar-free fruit compote before serving.

Preheat Oven:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

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.

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.

Cool Crust:

Allow the crust to cool while you prepare the cheesecake filling. Leave the oven on.

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.

Pour Filling Over Crust:

Pour the cheesecake filling over the cooled crust, spreading it evenly.

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.

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.

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