I made a keto cheesecake at the beginning of my keto diet. (I've lost 28 lbs in 2 months). I made the crust simply out of 1/2 pecans and 1/2 English walnuts ground up in a food processor with a little vanilla and monk fruit sweetener. It was the best cheesecake crust I've ever had. So superior to the traditional graham cracker crust. I love your videos -- especially the ice cream video.
I have been making a similar cheesecake recipe for years for my diabetic step-mom. If you like variations : leave out the lemon juice, split the batter in half and add 1tsp almond extract to one half and 1 tsp coconut extract to the other, layer and bake like normal then cover with the LC ganache. It's our cheat version when we really want an almond joy :)
I've made this twice and everyone loves it/ I was watching other ways to make cheese cream pies with gelatin and less cream cheese but this one is so much less work!! Ty
A wonderful topping for a cheesecake that is a tradition in our family is simply to take a small container of sour cream and add sweetener and vanilla and spread the mixture over the cheesecake. It is simple and just ideal (and hides cracks in the top of the cheesecake).
I like to toast the almond flour in a saute pan. I add a dash of cinnamon and allspice. I think It gives a more graham cracker like taste to the crust. Keep an eye on it. It will scorch.
I love, love, love low carb cheesecake! One trick I learned a while back is to use plastic wrap to press out the crust. It is much easier and much less messy!
Somehow u remind me of a Kristie Arnold I knew as a kid in Ringgold. Just wonder... So enjoy all ur videos. I’m new to Keto so I’m getting ur book too. Thanks for the efforts to educate!!
Kristie I have a hard time with sweeteners, could you do a video on them? Stevia but not Truvia? Sucralose but not Splenda? What brands do I look for? Please help me!!!🤔 sending ❤️
At the beginning of the video, you mentioned sour cream as an ingredient, but no sour cream was added to the cheesecake mixture. Was it a mistake to mention it or was it a mistake to leave it out? Just trying to figure out if I got the whole recipe.
Can you slice and freeze this after baking. I am trying to make all of your recipes and am so happy that you give carbs details, etc, (I'm a newbie, LOL) Thanks.
thank you for the video. where do you buy your powdered splenda, or perhaps it was powdered stevia? you mentioned that it's just the sweetener, with no bulking agent which is what I'm looking for (you mentioned the sweetener in another video, I forget which recipe it was for). thank you.
noviceprepper53 I buy powdered sucralose which is what is used in Splenda. Unfortunately, Splenda has maltodextrin, which is a sugar and can raise blood glucose. Pure powdered sucralose is available from Amazon. It is 600x sweeter than sugar, so use the absolute tiniest amounts possible if you begin to use it. Otherwise, it's way too strong!
wish you do video on swerve,, sucralose is this like stevia?, where you buy your ingredients, also cant find almond flour . love your videos so informative
+Linda Giammarino Bob's Red Mill makes it, you can buy it online. I'm sure other brands can be found online as well. If i run out I process raw almond in my Nutri Bullet it make nice fresh flour.
I mostly cook with Stevia do you ever use that since it is a more natural product? Another reason I ask is the brand I saw you use is out of stock on Amazon.
Nemaha County Transit & Senior Services I do use stevia at times. I like to mix it with other sweeteners. What I use depends on whether I need bulk or liquid, etc. Most of the time you can use whatever sweetener you prefer.
I started adding finished shots but not on this one. since I make it so frequently, maybe I can edit it to add. honestly I didn't realize how important it is
What is your opinion on Truvia sweetner? i really like the taste, but there are 3 carbs per packet! I didn't realize that i was DRINKING my carbs in my coffee! I also use stevia, but would prefer to use the Truvia for my coffee. Are there any carbs in the sucralose?
+bitzbitz13 I don't use truvia for that reason! Liquid sucralose and pure sucralose have no carbs and do not impact my blood glucose. That's why I prefer it. I've also learned that I can mix pure sucralose powder with polydextrose for bulk in baking. I just started using it, and am very excited about the possibilities.
don't count the sugar alcohols. I can't imagine that many carbs. the cream cheese should be only 16 carbs for the entire recipe. the eggs add two carbs. one cup of almond flour for the crust is 24 carbs. I think you've made a mistake.
I've never made a cheesecake, I would have liked seeing the pan removed from the cheesecake! I always give you a thumbs up because the recipes I've tried, I like; but a couple things bother me when I watch you - you are pushing your hair out of your eyes which makes me wonder if you bring hair back to the dish! A hairnet or just a bobby pin or one of those hair bands would keep your hair out of your eyes. Second thing is the loudness of your mixer, blender, etc with your microphone so close - I don't know exactly how he does it - but watch Wes on Highfalutin do his cooking to see how much better it is not to have the noise because I can't hear your instructions when your noise is blocking you out! Thanks, Kristie for sharing your recipes with us!
No, but sometimes it's nice to have one. Especially around holidays. I've seen the crust made different ways for a cheesecake. And all have been good so far. When it's just me at home, I don't make a crust, and save the extra few carbs.
Silvia Mattera anything that tastes sweet causes an insulin response. It depends on the person how strong the response is. I can’t even use stevia without having to raise my injected insulin. Same thing with erythritol.
I would have found this more enjoyable if you were easier to hear. But in order to hear what you had to say I had to turn it up and then CLANG CLANG everything else was RIDICULOUS loud. :( Sorry will not subscribe.
I made a keto cheesecake at the beginning of my keto diet. (I've lost 28 lbs in 2 months). I made the crust simply out of 1/2 pecans and 1/2 English walnuts ground up in a food processor with a little vanilla and monk fruit sweetener. It was the best cheesecake crust I've ever had. So superior to the traditional graham cracker crust. I love your videos -- especially the ice cream video.
Every thing looked okay but you have to show the final product after it was baked that's the best part.
I have been making a similar cheesecake recipe for years for my diabetic step-mom. If you like variations : leave out the lemon juice, split the batter in half and add 1tsp almond extract to one half and 1 tsp coconut extract to the other, layer and bake like normal then cover with the LC ganache. It's our cheat version when we really want an almond joy :)
Oh wow!! love that idea! thanks for sharing that tip!
You need your own cooking show! I would happily volunteer to be one of your guests that try’s the food!! Watch out Rachel Ray!!!!
Yum! Looks delicious 🙂👍
Do you plan to do a Ganache video?
Love the cheesecake!!!!
I've made this twice and everyone loves it/ I was watching other ways to make cheese cream pies with gelatin and less cream cheese but this one is so much less work!! Ty
that's terrific!! glad you like it. easy is really important to me too!!
Me too!
I've read that sucralose is equal to DDT
You are the best mom in the world! ;)
This is quick and simple and taste yummy!! Thumbs up!!
Very delicious recipe! Back to make it for the second time in a week!
A wonderful topping for a cheesecake that is a tradition in our family is simply to take a small container of sour cream and add sweetener and vanilla and spread the mixture over the cheesecake. It is simple and just ideal (and hides cracks in the top of the cheesecake).
I LOVE your videos!!!
+Dana Butler Thank so much! I love helping people do keto!
I like to toast the almond flour in a saute pan. I add a dash of cinnamon and allspice. I think It gives a more graham cracker like taste to the crust. Keep an eye on it. It will scorch.
wowowooooo You didn´t show the final product :O That´s CRUEL :((((
I love, love, love low carb cheesecake! One trick I learned a while back is to use plastic wrap to press out the crust. It is much easier and much less messy!
great idea!! now....can you tell me how to get the cheesecake off the spring form pan? hahaha!!!
I have no clue! Please let me know when you figure it out...lol!!
+Cooking Keto with Kristie Cut a sheet of parchment paper a little bigger the size of your pan and put it in the bottom with the edges poking out.
Cooking Keto with Kristie use parchment at bottom of pan
Somehow u remind me of a Kristie Arnold I knew as a kid in Ringgold. Just wonder...
So enjoy all ur videos. I’m new to Keto so I’m getting ur book too. Thanks for the efforts to educate!!
Kristie I have a hard time with sweeteners, could you do a video on them? Stevia but not Truvia? Sucralose but not Splenda? What brands do I look for? Please help me!!!🤔 sending ❤️
At the beginning of the video, you mentioned sour cream as an ingredient, but no sour cream was added to the cheesecake mixture. Was it a mistake to mention it or was it a mistake to leave it out? Just trying to figure out if I got the whole recipe.
Delicious, thank you!!!
we all make mistakes, the important thing is that is tastes good.
I'm British and I love your accent. May I ask why you and your family went keto?
love your videos!!!
Nice recipe, want to try it. Can i use only stevia? And how much of it? Greetings from Germany
I'm craving something sweet so I had to come back and revisit this video! I can't believe you didn't melt the butter. LOL Kristie bloopers. :-)
~Sam
i just loved ur recipe...thumbs upppp
+Fama Eju awesome!
Do you have an instant pot ? I’m really looking for a keto cheese cake in the instant pot.
I love cheesecake and i have a similar recipe from online, but I would switch one of the 8 oz cream cheese for equal sour cream...love my sour cream.
Can you slice and freeze this after baking. I am trying to make all of your recipes and am so happy that you give carbs details, etc, (I'm a newbie, LOL) Thanks.
welcome!! yes, this slices and freezes very well.
Delma Watters
thank you for the video. where do you buy your powdered splenda, or perhaps it was powdered stevia? you mentioned that it's just the sweetener, with no bulking agent which is what I'm looking for (you mentioned the sweetener in another video, I forget which recipe it was for). thank you.
noviceprepper53 I buy powdered sucralose which is what is used in Splenda. Unfortunately, Splenda has maltodextrin, which is a sugar and can raise blood glucose. Pure powdered sucralose is available from Amazon. It is 600x sweeter than sugar, so use the absolute tiniest amounts possible if you begin to use it. Otherwise, it's way too strong!
thank you
Hi Kristie, what are the stats for this recipe?
wish you do video on swerve,, sucralose is this like stevia?, where you buy your ingredients, also cant find almond flour . love your videos so informative
+Linda Giammarino Bob's Red Mill makes it, you can buy it online. I'm sure other brands can be found online as well. If i run out I process raw almond in my Nutri Bullet it make nice fresh flour.
I don't know if you are up for suggestions, but I been loving for cheesecake covered balls, can't find the recipe anywhere. I love cheesecake.
+Theresa Richard like a cakepop?
What size spring foam cake pan did you use for this recipe?
CurlyJewels that does t matter
Of course it matters!
Christy what if I do not have liquid or powdered suclarose i do have powdered erythritol how much of that would i use? Thanks in advance
I mostly cook with Stevia do you ever use that since it is a more natural product? Another reason I ask is the brand I saw you use is out of stock on Amazon.
Nemaha County Transit & Senior Services I do use stevia at times. I like to mix it with other sweeteners. What I use depends on whether I need bulk or liquid, etc. Most of the time you can use whatever sweetener you prefer.
Why wouldn't you want a stabilizer (heavy whipping cream) for a whipped cheesecake filling?
No shot of the finished product :( Looking forward to trying this, thank you for the recipe.
I started adding finished shots but not on this one. since I make it so frequently, maybe I can edit it to add. honestly I didn't realize how important it is
What is your opinion on Truvia sweetner? i really like the taste, but there are 3 carbs per packet! I didn't realize that i was DRINKING my carbs in my coffee! I also use stevia, but would prefer to use the Truvia for my coffee. Are there any carbs in the sucralose?
+bitzbitz13 I don't use truvia for that reason! Liquid sucralose and pure sucralose have no carbs and do not impact my blood glucose. That's why I prefer it. I've also learned that I can mix pure sucralose powder with polydextrose for bulk in baking. I just started using it, and am very excited about the possibilities.
Ok! I just ordered some, I can't wait to try it! Thank you so much for taking the time to respond to all of my questions! Love your videos! beth
+bitzbitz13 thank you!
That's a serious mixer.
Would have been nice to see the finished cheesecake especially since I've never made one without cooking the crust first 🙄
would be nice if we could see what you are doing
Your camera is not showing the pan you are pouring the cheese cake into they need to back up as we see very little!
The equipment is so noisy in your videos. But great videos otherwise. 🙉☺️
I just put this in the oven for my birthday tomorrow. Then I counted the carbs... I came up with 231 for the whole cake. YIKES! (I used Swerve)
don't count the sugar alcohols. I can't imagine that many carbs. the cream cheese should be only 16 carbs for the entire recipe. the eggs add two carbs. one cup of almond flour for the crust is 24 carbs. I think you've made a mistake.
So the 5g per teaspoon from the Erythritol doesn't count?
It's fairly standard practice to not count the sugar alcohols from erythritol as it rarely raises bg
I am still new to all of this and didn't know that. Thank you for telling me.
+ZantiniDreams This is one of the lower carb desserts you can make. With the crust, I don't think it's more than 3 total carbs per slice.
Can I omit the sugars in this recipe?
Jen Lim No sugars in this recipe. Swerve (erythritol) and sucralose. Both sugar free sweeteners,
Please, what is the brand name of the powdered sweetener you put in the cheesecake?? I'm going to look for it on Amazon. 😊 thanks
Barbarainnc It's pure powdered sucralose. My personal favorite. :-)
Kristie when I try to find liquid or powded sucralose, all that comes up is splenda
+Theresa Richard look online at amazon for EZ Sweetz. then look for PURE sucralose powder. it should be available on Amazon
no sour cream?
Not in this one. I promise that it doesn't need it. :-)
Ok, 5 minutes in and you discover this is a baked version which isn't considered "quick and easy" compared to other no-bake versions.
I've never made a cheesecake, I would have liked seeing the pan removed from the cheesecake! I always give you a thumbs up because the recipes I've tried, I like; but a couple things bother me when I watch you - you are pushing your hair out of your eyes which makes me wonder if you bring hair back to the dish! A hairnet or just a bobby pin or one of those hair bands would keep your hair out of your eyes. Second thing is the loudness of your mixer, blender, etc with your microphone so close - I don't know exactly how he does it - but watch Wes on Highfalutin do his cooking to see how much better it is not to have the noise because I can't hear your instructions when your noise is blocking you out! Thanks, Kristie for sharing your recipes with us!
You don't need a crust for cheese cake. New York cheese cake doesn't have a crust
No, but sometimes it's nice to have one. Especially around holidays. I've seen the crust made different ways for a cheesecake. And all have been good so far. When it's just me at home, I don't make a crust, and save the extra few carbs.
i dont see nothing !!
Silvia Mattera anything that tastes sweet causes an insulin response. It depends on the person how strong the response is. I can’t even use stevia without having to raise my injected insulin. Same thing with erythritol.
Sorry, but your voice is to low and my volumen is at 100%.
I love Kristie's recipes and videos but I don't understand incomplete cooking videos. They really frustrate me.
Ugh. Melt the butter.
KRISTIE,SPEAK UP YOU TALK TO SOFT !!!!!!
I would have found this more enjoyable if you were easier to hear. But in order to hear what you had to say I had to turn it up and then CLANG CLANG everything else was RIDICULOUS loud. :( Sorry will not subscribe.
Well thats your loss because she makes some of the best low carb keto recipes Ive found.