Kourtney Kardashian
Since Kourt is back on keto, she had Chef Sara come over and share a couple of her staple summer keto recipes, including this delicious cheesecake and cauliflower pizza crust (stay tuned for that recipe). If you have a sweet tooth, consider this your new favorite dessert—even if you’re not on keto, it’s a true crowd-pleaser.
Topped with fresh berries and served on a pretty cake platter, it also makes for a great ‘gram opportunity. Follow the step-by-step directions for the keto-approved cheesecake Kourt enjoys.
Keto Cheesecake
Recipe TypeDessert
Dietary InfoKeto
Serving Size15-20
Prep Time30 min.
Cook Time1 hour
Total Time1 hour 30 min.
Ingredients:
Crust:
2 cups finely ground pecans (or any nut)
1/4 cup melted butter
Pinch of salt
1 teaspoon cinnamon
1 teaspoon lemon juice
Cheesecake filling:
16 ounces room temperature cream cheese
1 cup sour cream
Four eggs
1/2 cup monk fruit sweetener (or any non-sugar substitute)
1 teaspoon vanilla
1 teaspoon lemon zest
1 teaspoon lemon juice
Topping:
3 cups heavy whipping cream
1 teaspoon vanilla
1 pint fresh berries
Instructions:
1. Mix all the ingredients for the crust in a bowl.
2. Take a nine-inch springform pan and cover the bottom plate with parchment paper. Put the pan back together and add the crust mix in the bottom, pushing it with your fingers and covering all the edges in the bottom. Freeze for one hour.
3. Meanwhile, place the cream cheese in a mixing bowl, add the sour cream, and start the mixer on low. Add one egg at a time and the monk fruit sweetener or preferred sugar substitute. (Note: this recipe is not very sweet, so feel free to add sugar according to your preference.)
5. Add the vanilla, lemon zest, and lemon juice to the cream cheese filling. Scrape down the bowl, mix one more time, and then pour into the frozen crust.
6. Preheat the oven to 350° F. On the bottom rack, add an ovenproof dish of water so that as the cheesecake is baking, there will also be steam from the water in the oven. Bake the cheesecake for one hour. Place it on the counter to cool off for a couple of hours, then chill it overnight in the refrigerator.
Topping:
1. Place the heavy whipping cream and vanilla in a bowl. Using a handheld or stand mixer, whisk anywhere from 6 to 10 minutes, or until the cream is completely whipped and soft peaks form.
2. Spread the whipped cream over the cheesecake and refrigerate for an hour.
3. Decorate the top of the cheesecake with fresh berries, serve, and enjoy.
*Note: this cheesecake is very low in sugar substitute. If you’d like, you can also add sugar to the heavy whipping cream.
Be sure to share your photos on Instagram using the hashtag #pooshpalate for a chance to be re-grammed on our social.
