Keto Mascarpone Cheesecake
Just in time for Valentines’ Day, I’m sharing my keto mascarpone cheesecake recipe!
Remember the “a little taste of heaven” TV ads for Philadelphia cream cheese? This is the cheesecake version! Each bite bring tears to my eyes. It is rich, creamy and oh so irresisitibly yummy!
Ingredients
Crust
3/4 cup almond flour
3/4 cup ground pecans
3 Tbsp stevia
3 Tbsp butter, melted
1/4 tsp vanilla extract
1/8 tsp ground nutmeg
Pinch of salt
Filling
8 oz cream cheese, room temperature
8 oz mascarpone
3/4 cup monkfruit sweetener
2 large eggs
1 tsp lemon zest
1 tsp vanilla extract
Optional, for garnish
Sugar-free dark chocolate shavings
Yields: 8 servings
Per serving*:
Calories: 412
Net carbs: 5
Protein (grams): 6
Fat (grams): 39
Prep time: 18 min
Cook time: 1 hour 12 min
Total time: 5 hours 45 min
* Net carbs and other nutritional information may vary based on brand used
Directions
Preheat oven to 350F.
Use a sheet of aluminum to cover the outside of springform pan to make it watertight.
For the crust, mix together the almond flour, ground pecans, stevia, butter, vanilla extract, nutmeg and a pinch of salt. Press into the bottom of a greased spring pan and bake for
10-12 min.
Remove the crust from the oven and reduce the oven temperature to 300F.
Allow the crust to cool 10-15 min. While it cools, prepare the cheesecake filling.
In a large bowl, using a handmixer, combine the cream cheese, mascarpone, monkfruit, eggs, lemon zest and vanilla extract. Whisk them until the mixture is light and fluffy, about 8-10 min.
Pour the cheesecake batter into the cooled crust and spread evenly. Place the watertight springform pan into a waterbath or larger baking dish filled with 1 inch of water. Bake for 50-60 min.
Remove the cheesecake from the oven and waterbath.
Optionally, while still hot, dust the top of the cheesecake with some sugar-free dark chocolate shavings.
Allow the cheesecake to cool 10-15 min, then cover and refrigerate for at least 4 hours or overnight to allow it to set.
Salted caramel version: For an amazing variation on this recipe, you can mix 1 Tbsp of
sugar-free salted caramel syrup into the filling batter. The salted caramel mascarpone cheesecake was absolutely divine!
Keto Mascarpone Cheesecake
Ingredients
- 3/4 cup almond flour
- 3/4 cup ground pecans
- 3 Tbsp stevia
- 3 Tbsp butter, melted
- 1/4 tsp vanilla extract
- 1/8 tsp ground nutmeg
- Pinch of salt
- 8 oz cream cheese, room temperature
- 8 oz mascarpone
- 3/4 cup monkfruit sweetener
- 2 large eggs
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Sugar-free dark chocolate shavings
Instructions
- Preheat oven to 350F.
- Use a sheet of aluminum to cover the outside of springform pan to make it watertight.
- For the crust, mix together the almond flour, ground pecans, stevia, butter, vanilla extract, nutmeg and a pinch of salt. Press into the bottom of a greased spring pan and bake for 12 min.
- Remove the crust from the oven and reduce the oven temperature to 300F.
- Allow the crust to cool 10-15 min. While it cools, prepare the cheesecake filling.
- In a large bowl, using a handmixer, combine the cream cheese, mascarpone, monkfruit, eggs, lemon zest and vanilla extract. Whisk them until the mixture is light and fluffy, about 8-10 min.
- Pour the cheesecake batter into the cooled crust and spread evenly. Place the watertight springform pan into a waterbath or larger baking dish filled with 1 inch of water. Bake for 60 min.
- Remove the cheesecake from the oven and waterbath.
- Optionally, while still hot, dust the top of the cheesecake with some sugar-free dark chocolate shavings.
- Allow the cheesecake to cool 10-15 min, then cover and refrigerate for at least 4 hours or overnight to allow it to set.
Calories
412Fat (grams)
39Net carbs
5Protein (grams)
6* Net carbs and other nutritional information may vary based on brand used
