Keto Carrot Cheesecake Recipe | Bettye’s Cooking Channel

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🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener is natural and low-calorie, while stevia is often cheaper.

almond flour

🥗Healthier: coconut flour

💰Cheaper: oat flour

Coconut flour is lower in carbs, and oat flour is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt has fewer calories and can provide a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine is often less expensive.

Preheat the oven to 350°F (177°C).

In a mixing bowl, combine 2 cups of almond flour, 1/2 teaspoon of sea salt, 1 teaspoon of all-purpose stevia, and 1 teaspoon of xanthan gum.

Add 1 stick of butter to the dry ingredients.

Pour in 1/4 cup of hot water and mix until a dough forms.

Shape the dough into the pan, pressing it smoothly.

Place the crust in the preheated oven for 10-12 minutes, keeping an eye on it to prevent burning.

After 15 minutes, remove the crust from the oven, noting that it puffed up slightly.

In a separate bowl, combine 3 room temperature eggs, 1 cup of sugar-free sugar, and 5 drops of stevia.

Add 1/2 cup of sour cream and 1/2 cup of heavy cream to the egg mixture.

Incorporate 1 cup of grated carrots, 2 cream cheese at room temperature, 1 teaspoon of sea salt, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon powder, and 1 teaspoon of ginger powder into the mixture.

Mix until well combined and smooth.

Pour the cheesecake filling into the prepared crust, filling it up and reserving any leftovers in small cups for tasting.

Place the cheesecake in the oven set at 300°F (149°C) for 45-50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens