Cheesecakes are probably the easiest ‘cakes’ to convert to keto. Cheesecakes have single-handedly kept me in line during my early days of keto when my sweet tooth still ran roughshod over my willpower. Not only are cheesecakes easy to convert to keto but they are delicious, adaptable and fairly easy to make. This keto white chocolate cheesecake doesn’t even require a lot of hard to find ingredients! As long as you can get your hands on a suitable sweetener and some almond flour then your golden!
Keto White Chocolate Cheesecake
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- 2 Tbsp Swerve Confectioners – 0g Net Carbs
- 1/3 Cup of Butter (unmelted) – 0g Net Carbs
- 2 Cups Almond Flour – 20g Net Carbs
- 2 Tsp Vanilla Extract – 0.2g Net Carbs
- 1 Box Sugar-Free White Chocolate Pudding Mix – 6g Net Carbs
- 32 oz Cream Cheese (softened to room temperature) – 60.2g Net Carbs
- 3 Eggs – 0g Net Carbs
- 1 Tbsp Lemon Juice – 0.9g Net Carbs
- 2 Tsp Vanilla Extract – 0.2g Net Carbs
- 1 Cup Swerve Confectioners – 0g Net Carbs
- 1/2 Cup Fresh Raspberries – 3.34g Net Carbs
- 1/2 Cup Fresh Blackberries – 3.12g Net Carbs
- 1/2 Bar 100% Cocao Bakers Chocolate – 16g Net Carbs
- 1 Tbsp Heavy Whipping Cream – 0.4g Net Carbs
- 1/4 Cup Swerve Confectioners for berries – 0g Net Carbs
- 3 Tbsp Swerve Confectioners for Chocolate Drizzle – 0g Net Carbs
Net Carbs for Entire Recipe – 110.36g net carbs
Net Carbs per serving (16 Slices) – 6.89g Net Carbs
- Preheat your oven to 350 Degrees.
- Line the bottom of a nonstick springform pan (I used a 9inch but this will work for various sizes and only the thickness of your cake will change). If you don’t have a springform pan you can also just grease the sides of a regular cake pan with coconut oil.
- Make your crust by microwaving the butter for around 30 seconds.
- Mix your dry crust ingredients together in a medium-sized mixing bowl.
- Add your melted butter and mix until you have a wet and crumbly mixture.
- Use your fingers to press the crust mixture evenly into the bottom of your pan.
- Bake your crust for about 10 minutes until it is starting to brown slightly. Remove from the oven and set aside to cool while you make your filling.
- In a large mixing bowl combine your softened cream cheese and swerve confectioners with a hand mixer until well combined. You can also combine this with a fork but a hand mixer makes your life a lot easier! (And hopefully, you remembered to let your cream cheese soften first!)
- Once your cream cheese and sweetener are nice and fluffy add your vanilla extract, lemon juice, and eggs. Mix until well combined.
- Add your sugar-free white chocolate pudding mix and combine.
- This mix might e thicker than a typical cheesecake filling but use a spatula to pour it over your cooled crust and smooth it out.
- Bake at 350 degrees for about 50 minutes until the middle of your cake is set.
- Allow your cheesecake to chill in the fridge for at least 2 hours but preferably up to 4 (Or as long as you can handle not eating it)
- When your cake has cooled its time to make your topping!
- Mix your berries together in a small bowl, add 1/4 cup swerve confectioners sweetener and mash them together with a fork until the berries have started to release their juices and the sweetener has been dissolved. Spread this mixture over the top of your cooled cheesecake and return it to the fridge while you create your chocolate drizzle.
- Break your bakers chocolate bar in half and use a large knife to further chop your half bar into smaller pieces. this makes it far easier to melt!
- In a small pot add your heavy whipping cream and chopped chocolate. Heat slowly, stirring constantly until smooth and creamy! Add your sweetener and stir until dissolved. Feel free to taste test your chocolate and add a bit more sweetener if desired.
- Remove your cooled cheesecake from the pan by running a knife around the edge to loosen.
- Apply your chocolate drizzle by pouring your melted chocolate in stripes across the top of your cake.
- Slice and eat or chill to harden the chocolate! It’s delicious either way!