WebStep 1 – Making The Keto Pretzel Like Crust. To make the crust, crush the pecans in a food processor and mix with Swerve sweetener. Meanwhile melt butter in the microwave. …
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While the crust is baking, place the cream cheese in a large mixing bowl and beat it with a hand or stand mixer until it is smooth and fluffy. Add 1 cup of the low carb sweetener and stir in thoroughly. At this point, taste the mixture and see if you would like it sweeter. If so, add another 1/4 cup and beat on medium speed for 5 minutes.
I used the lemon filling from my keto lemon bars. How do you make a keto lemon cheesecake? Start by preparing your crust and refrigerating it until the filling is made. In a large mixing bowl, beat together the softened cream cheese and the keto powdered sugar, until smooth. Add the rest of the ingredients and beat together until smooth and thick.
Bake the cheesecake for 45-60 minutes, or until it’s set with only a slight jiggle in the center. Do not remove the low carb cheesecake from the oven immediately, but turn it off and leave the door open for about an hour.
Melt butter and chocolate in a small saucepan or microwave. Stir in powdered sweetener and vanilla. Drizzle chocolate sauce over top of cheesecake. The whipped heavy cream can be stabilized with ¼ to ½ teaspoon cream of tartar for those who prefer not to use gelatin.