If you think that going on a keto diet means depriving yourself of tasty desserts, you’re wrong! This keto peach cheesecake recipe allows you to enjoy a delicious and satisfying dessert without derailing your low-carb lifestyle. This recipe combines the creamy richness of cheesecake with the sweet, summery flavor of peaches, all while keeping the carb count low.
Why This Recipe Works
This keto peach cheesecake is a delightful treat that fits perfectly into a ketogenic diet. Here's why it's a great choice:
- Low Carb: By using alternative sweeteners and almond flour, this cheesecake minimizes the carbohydrate content.
- Delicious Flavor: The combination of creamy cheesecake filling, juicy peaches, and a hint of cinnamon creates a flavor profile that's both comforting and refreshing.
- Versatile: This recipe can be adapted to suit your preferences, whether you prefer a classic baked cheesecake or a no-bake version.
No Bake Keto Peach Cheesecake Jars
These No Bake Keto Cheesecake Jars make a wonderful summer dessert recipe. Layer crunchy pecans, creamy no-bake vanilla cheesecake, and luscious summer peaches together. Absolutely heavenly!
Ingredients
- For the Peach Sauce:
- Peaches, chopped
- Water
- Sweetener (brown sugar replacement, allulose)
- Cinnamon
- For the Pecan Crumble:
- Pecans, chopped
- Butter
- Sweetener (brown sugar replacement)
- Salt
- For the Cheesecake Filling:
- Cream cheese, softened
- Sweetener (Swerve Confectioners)
- Vanilla extract
- Heavy whipping cream
Instructions
- Prepare the Peach Sauce: In a small saucepan over medium heat, combine the peaches, water, sweeteners, and cinnamon. Bring to a simmer and cook until the peaches are tender and soft. Remove from heat and set aside.
- Make the Crumble: In a small saucepan over medium heat, combine the pecans, butter, sweetener, and salt. Cook, stirring frequently, until the pecans are lightly toasted, about 4 to 5 minutes. Remove from heat and let cool completely. Break up the pecan mixture with your fingers into small pieces.
- Beat the Cream Cheese: In a large bowl, beat the cream cheese until very smooth. Add the sweetener and vanilla extract and beat until well combined.
- Whip the Cream: In another bowl, beat the whipping cream until it holds stiff peaks. Fold the cream into the cream cheese mixture until no streaks remain.
- Assemble the Cheesecake Jars: Add about 1 tablespoon of the pecan crumble to the bottom of 6 small dessert glasses (about 1/2 cup capacity). Spoon or pipe the cheesecake filling into the glasses. Divide the peach sauce overtop the cheesecake. Sprinkle with additional pecan crumble.
- Chill and Serve: Serve immediately or chill until ready to serve. These can be made up to 24 hours in advance. They last nicely in the fridge and the pecan stay crunchy.
Baked Keto Peach Cheesecake
This recipe delivers a classic cheesecake experience with a keto-friendly twist.
Ingredients for the Crust
- 1 1/2 cups almond flour
- 1/4 cup powdered Monkfruit sweetener
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 tablespoons melted butter
Ingredients for the Crumble Topping
- 1/2 cup almond flour
- 1/4 cup Sukrin Brown Sweetener (or Swerve Brown)
- 1/4 teaspoon cinnamon
- 2 tablespoons melted butter
Ingredients for the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered Monkfruit sweetener
- 1/2 cup Coconut Flour
- Peach slices
Instructions
- Prepare the Crust: In a medium bowl, whisk together the almond flour, sweetener, cinnamon, and salt. Add the melted butter and stir until a crumbly dough forms. Press this mixture into the bottom of a greased 8x8 inch pan. Bake the crust for 10 minutes then set aside to cool.
- Make the Crumble: In another bowl, whisk together the almond flour, Sukrin Brown Sweetener, and cinnamon. Add the melted butter and mix once more, then set aside.
- Prepare the Filling: Reduce the oven temperature to 300°F (149°C). In a large bowl, add the softened cream cheese and sour cream. Add the sweetener, vanilla extract and coconut flour. Add the two eggs and beat again on low speed until combined.
- Assemble and Bake: Pour about 1/2 the cheesecake filling into the prepared crust. Top with about 2/3 of the peach slices and 1/2 the crumble. Pour the rest of the cheesecake batter on top and sprinkle the rest of peaches and crumble over it (I like to gently press the crumble in a bit to keep it from sticking out and burning as the cake bakes).
- Bake and Cool: Bake in preheated 325F oven and check after 45 minutes. If the cake is cracking and breaking it is overcooking. It should jiggle in the middle and no longer be glossy on the top. If not, let it cook 5 more minutes. Next take out the cake and put on the counter. Let it sit for 1 hour. Cover it loosely with plastic wrap and refrigerate for at least 8 hours or overnight.
Tips for Success
- Sweetener Choices: Using a combination of sweeteners can enhance the flavor and texture of the cheesecake. Brown sugar replacements work well in the pecan crumble and peach sauce, while powdered sweeteners create a smooth cheesecake filling.
- Peach Preparation: Chop the peaches into small pieces for the sauce, ensuring they cook evenly and create a chunky texture.
- Cooling Process: Allow the baked cheesecake to cool slowly to prevent cracks from forming.
- Crust Options: Instead of a traditional crust, consider using a pecan crumble for a gluten-free and keto-friendly alternative.
- Serving Suggestions: Slice into 16 squares and serve with whipped cream.
- Make Ahead: Chill for at least 8 hours or overnight to allow the flavors to meld and the cheesecake to set properly. This also makes it a convenient dessert for entertaining.
- Storage: This can be frozen and then thawed out when ready to serve.
Sweetener Guide for Keto Baking
Choosing the right sweetener is crucial for successful keto baking. Here's a breakdown of the sweeteners used in this recipe:
Read also: Easy Low-Carb Cheese Crackers
- Powdered Monkfruit Sweetener: This is a preferred sweetener for almost any keto dessert.
- Sukrin Brown Sweetener: A perfect substitute for brown sugar, adding a hint of molasses flavor. Swerve brown also works here.
- Allulose: Helps prevent the peach sauce from recrystallizing, maintaining a smooth texture.
You can use this to convert old traditional recipes and create new keto recipes!
Can You Eat Peaches on Keto?
While it's important to be mindful of portion sizes, peaches can be incorporated into a keto diet in moderation. They have fewer carbs than some other fruits, like blueberries (per 100g).
Variations and Adaptations
- Bourbon Peach Cheesecake: Add a splash of rum or bourbon to the peach sauce for an extra layer of flavor.
- Individual Servings: Make individual cheesecakes in small dessert glasses for easy portion control and elegant presentation.
- Different Crust: Experiment with different nut flours or a combination of nuts for the crust.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #peach #cheesecake #recipe