As some of you may have noticed I have been trying to follow a Keto diet lately. Both my mom and I have been doing this for the past couple of months and it has been a great re-set for me in terms of getting back on track with my daily health and fitness routine. The one thing I have really enjoyed is that I am still able to have so many delicious meals since being on it! I love a little dessert after dinner, that is no lie! So a treat like a delicious cheesecake is a big win for me! 

Whether it’s a birthday or a holiday, special occasions definitely call for dessert in our home.  I tried out this keto recipe a few weeks back for my mom’s birthday and it was so yummy, the whole family loved it. I wanted to share it with you here today in case you need a little hack for a sugar-free, low carb dessert. This is not a recipe I created, but I am so happy that I stumbled upon it. I made a few little modifications and elevated it for the occasion with the addition of some beautiful season dried blooms on top. For all the  Canadian readers out there that are looking for a healthy option this Thanksgiving weekend, I hope this recipe can make its way onto your holiday table. I promise you it’s THAT good!

Keto Cheese Cake
Makes one 9″ cheesecake

Crust
Nonstick cooking spray
3/4 cup finely ground almonds or almond flour
1/2 cup finely shredded unsweetened coconut or coconut flour
1/4 cup shredded unsweetened coconut, toasted
1/4 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted
Pinch of kosher salt

Cheesecake
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups erythritol sweetener
3/4 cup sour cream
1 vanilla bean, split and seeds scraped
Zest from half a lemon
Pinch of kosher salt
3 large eggs, at room temperature

Special equipment: a 9-inch springform pan

Directions

1. For the crust:
2. 1. Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
4. 2. Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
6. 3. For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

Recipe modified by The Food Network
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