easy gluten free cake recipes

Can you eat cheesecake on keto?

Being keto does not mean skipping dessert. Quite the opposite, in fact. There’s a whole world of delicious keto sweets out there. Since we tend to turn to cream cheese for our fat bombs, creating a classic cheesecake recipe just made sense. 






Our version is creamy, rich, and tangy, just like the cheesecakes you know (and probably miss from time to time). We didn’t have to stray far from our classic cheesecake recipe, either. With just a few easy swaps—almond and coconut flour in the crust, Stevia instead of sugar in the cheesecake mixture—you'll be transported to keto heaven.

Creating the perfect crust. 

This keto/gluten-free crust is buttery and crumbly, just like the graham cracker version but with tons more protein. It’s got almond flour, coconut flour, and shredded coconut, plus lots of melted butter to hold it together. Press the crust into the bottom and halfway up the sides of your pan for maximum crust coverage. 

Double the fat. 

Three blocks of cream cheese and 16 ounces of sour cream make this cheesecake truly decadent, and the ultimate fat bomb. Just be sure to bring everything to room temperature before starting! This ensures a silky-smooth filling that cooks evenly. 





Give it a bath. 

The golden rule of cheesecake making is simple: Do not skip the water bath. This may sound like an annoying step, but you’ve already come this far! Why not make it absolutely perfect? Wrap the bottom and sides of your springform pan in a double layer of aluminum foil to protect it from any leaks, place inside a deep roasting pan, carefully fill the pan with boiling water, and there you have it. The hot water turns into steam, which guarantees even baking, and most importantly, no dreaded cracks!

It’s a labor of love. 

Yes, this recipe takes a full 8 hours. And yes, it’s 100 percent worth it. The best things in life take time! So don’t rush it. In the end, you’ll be rewarded with the most heavenly cheesecake.  

INGREDIENTS

1. 1/2 c. almond flour
2. 1/2 c. coconut flour
3. 1/4 c. shredded coconut
4. 1/2 c. (1 stick) butter, melted
5. 3 (8-oz.) blocks cream cheese, softened to room temperature
6. 16 oz. sour cream, at room temperature
7. 1 tbsp. stevia
8. 2 tsp. pure vanilla extract
9. 3 large eggs, at room temperature

Sliced strawberries, for serving


DIRECTIONS

1. Preheat oven to 300°. Make the crust: Grease an 8" or 9" springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling.
2. Make the filling: In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust. 
3. Place cheesecake in a deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour.
4. Remove pan from water bath and take off foil, then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.