Organic Keto Cheesecake

cheesecake on a graham crust with blueberries on top
Number of Servings: 
Serves 24
Recipe Source: 


Organic Keto Graham Cracker Crust

Organic Cheesecake Filling


Organic Keto Graham Cracker Crust

  1. Preheat oven to 350°F.
  2. In bowl, combine almond flour, golden flaxmeal, baking powder, cinnamon, salt.
  3. In a separate bowl, cream butter for 2 to 3 minutes.
  4. Add Organic Monk Fruit Sugar Replacement and beat until mixture is light and fluffy.
  5. Add egg and vanilla monk fruit and beat for 1 to 2 minutes.
  6. Add dry ingredients and mixture until dough is formed.
  7. Roll out dough, wrap in saran wrap and refrigerate for at least 1 hour.
  8. Place dough in 9 inch spring form pan and prebake for 8 minutes.
  9. Allow crust to cool as cheesecake filling is being prepared.

Organic Cheesecake Filling

  1. In stand mixer, beat cream cheese and Organic Monk Fruit on medium high speed until mixture is smooth and creamy.
  2. Add sour cream, lemon juice, and vanilla monk fruit until fully combined.
  3. On medium low speed, add one egg at a time until just blended.
  4. Prepare water bath by filling roasting pan with 1 inch of water.
  5. Fill 9 inch spring form with cheese cake filling. And cover with aluminum foil.
  6. Place cheese cake pan into water bath and into the oven for 50 to 55 minutes.
  7. Turn off oven, take off aluminum foil, and slightly open oven door.
  8. Leave cheesecake in oven for 1 hour, then refrigerate overnight.
Nutrition Info: 
100 Calories, 9 g Total Fat (3.5 g Saturated Fat), 3 g Protein, 12 g Total Carbohydrates (1 g Dietary Fiber) 50 mg Cholesterol, 55 mg Sodium, 47 mg Calcium


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