Keto Recipe: Keto Peach Cheesecake

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Keto Peach Cheesecake

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  1. I made a non-keto version of this for Father’s Day to give to my Dad but then so many people asked for a keto version. I had some extra peaches so I thought why not. 😀 (Don’t worry, I used less peaches to make sure there cake is keto friendly and just **3.6 NET carbs per serving!**)

    This is a really great summer recipe, especially if you have in-season peaches near you. Also highly recommend added chopped pecans/walnuts to the crumble and a bit of homemade whipped cream on top if you want to really set it over the top. 😀

    **Keto Peach Cheesecake How To Video:** [**https://www.youtube.com/watch?v=XFPYerlW5o4**](https://www.youtube.com/watch?v=XFPYerlW5o4)
    (Full blog post with extra tips is in the description box of the video).

    # Keto Peach Cheesecake 

    **Serves: 16 slices**
    **Ingredients:**

    **Crust**
    – 1 1/4 cups almond flour, 140g
    – 6 tbsp powdered monkfruit sweetener, 60g
    – 1/2 tsp cinnamon
    – 5 tbsp melted, salted butter, 75g
    – pinch of salt

    **Peaches**
    – 5 small diced peaches or 2 large, 200g
    – 3 tbsp sukrin brown sweetener, 36g
    – 1/2 tsp cinnamon

    **Crumble**
    – ~10 tbsp almond flour, 75g
    – 5 tbsp sukrin brown sweetener, 50g
    – 1 tsp cinnamon
    – 3 tbsp salted butter, melted, 45g

    **Cheesecake**
    – 1 1/2 bricks softened, cream cheese, 12oz
    – 1/4 cup sour cream, 60g
    – 9 tbsp powdered monkfruit sweetener, 90g
    – 1 tbsp coconut flour, 8g
    – 1/4 tsp cinnamon
    – 1 1/2 ounces of spiced rum or bourbon (optional)
    – 1/2 tsp vanilla extract
    – 2 eggs, room temperature
     Directions:
    1. Pre-heat the oven to 325*F. 
    2. In a medium bowl, whisk together the almond flour, monkfruit sweetener, cinnamon and salt.
    3. Add the 5 tbsp of melted butter and stir until a crumbly dough forms. Press this mixture into the bottom of a greased 8×8 inch pan. 
    4. Bake the crust for 10min then set aside to cool. Reduce the oven temperature to 300*F.
    5. Meanwhile, in another medium bowl, add the peaches, sukrin brown sweetener and cinnamon, toss to coat then set aside.
    6. In another bowl, make the crumble by whisking together the almond flour, sukrin brown sweetener and cinnamon. Add the melted butter and mix once more, then set aside. 
    7. Finally, in a larger bowl, add the softened cream cheese and sour cream. Beat on low speed until smooth.
    8. Add the powdered monkfruit sweetener, coconut flour, cinnamon, bourbon or rum and vanilla extract and beat again on low speed until combined.
    9. Add the two eggs and beat again on low speed until combined.
    10. Pour about 1/2 the cheesecake filling into the prepared crust. 
    11. Top with about 2/3 of the peach slices and 1/2 the crumble. 
    12. Pour the rest of the cheesecake batter on top and sprinkle the rest of peaches and crumble over it (I like to gently press the crumble in a bit to keep it from sticking out and burning as the cake bakes).
    13. Bake the cake for 45-50min then turn off the oven and leave it for another 15min with the door shut. 
    14. After 15min, open the oven door and leave it for another 10 minutes before removing and refrigerating for 4-6 hours.
    15. Slice into 16 squares and serve with whipped cream. Enjoy your Keto Peach Cheesecake!

    **Nutrition for 1/16th of cake: 234 cals | 21.4g fat | 3.6 NET carbs | 5.2g protein | 1.9g fiber**

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