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Light Keto Cheesecake for a New Year Reset

A thick, creamy slice of Keto cheesecake with a golden brown crust, served on a white plate.
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Make this satisfying, lighter keto cheesecake recipe to enjoy comfort food while sticking to your healthy eating goals after the holidays.

Ingredients

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  • 8 oz cream cheese, softened
  • 1/2 cup erythritol or preferred keto sweetener
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup almond flour
  • 2 tablespoons melted butter
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease a small springform pan.
  2. For the crust, mix the almond flour, melted butter, and salt until combined. Press this mixture evenly into the bottom of your prepared pan or muffin cups. Bake for 5 minutes. Let cool slightly.
  3. In a medium bowl, beat the softened cream cheese and sweetener with an electric mixer until smooth.
  4. Beat in the heavy cream and vanilla extract.
  5. Add the egg and mix just until combined. Do not overmix.
  6. Pour the cheesecake batter over the cooled crust.
  7. Bake for 20 to 25 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 30 minutes. This prevents cracking.
  9. Remove from the oven and cool completely on a wire rack.
  10. Refrigerate for at least 4 hours before serving.

Notes

  • For a brighter flavor, add 1 teaspoon of fresh lemon zest to the batter.
  • If you want a topping, use a few fresh berries or a sugar-free fruit preserve after the cheesecake has chilled.
  • This recipe makes individual servings, which helps with portion control for a lighter feel.

Nutrition

Find it online: https://cookingbyfelix.com/keto-cheesecake-light-reset-recipe/