Keto Yogurt Cheesecake

Indulge your sweet cravings while staying on track with your ketogenic lifestyle with this Keto Yogurt Cheesecake. Creamy, rich, and perfectly balanced, this cheesecake features a luscious blend of cream cheese and keto-friendly yogurt, creating a dessert that’s as delicious as it is low in carbs. Treat yourself to a guilt-free slice of this heavenly creation, showcasing that you can enjoy the pleasures of dessert while adhering to your keto goals.

Ingredients:

Crust:

1 1/2 cups almond flour
1/4 cup unsweetened shredded coconut
1/4 cup melted butter
2 tablespoons powdered erythritol or your preferred keto-friendly sweetener
1/2 teaspoon vanilla extract
A pinch of salt

For the Cheesecake Filling:

16 oz cream cheese, softened
1 cup full-fat keto-friendly yogurt (such as Greek yogurt)
3/4 cup powdered erythritol or your preferred keto-friendly sweetener
3 large eggs
1 teaspoon vanilla extract
Zest of one lemon (optional)

For Topping (Optional):

Fresh berries or sugar-free fruit compote

Instructions:

Preheat Oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare the Crust:
- In a bowl, combine almond flour, shredded coconut, melted butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until well combined.
Press Crust into Pan:
- Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake the crust for 10-12 minutes, or until it’s just beginning to brown.
Cool Crust:
- Allow the crust to cool while you prepare the cheesecake filling. Leave the oven on.
Prepare Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the keto-friendly yogurt, powdered erythritol, eggs, vanilla extract, and lemon zest (if using). Mix until well combined and smooth.
Pour Filling Over Crust:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
Bake Cheesecake:
- Bake the cheesecake in the preheated oven for 45-55 minutes, or until the center is set and the top is lightly browned. The center may still jiggle slightly, but it will firm up as it cools.
Cool and Chill:
- Allow the cheesecake to cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight.
Serve with Toppings:
- Once chilled, release the springform pan. Optionally, top the cheesecake with fresh berries or a sugar-free fruit compote before serving.