KN (Original): “Buckeye” Lip Smackin’ Keto Cheesecake

Beautiful and Delicious

Hi Everyone!

I am making this impromptu blog post on this marvelous Buckeye inspired Keto cheesecake because of the overwhelming interest from the Facebook group post. Thank you in advance, for your support! Here we go:

Buckeye Lip Smacking Keto Cheesecake

16 servings

cals 247.8| net carbs 4.2| fat 23.1g| protein 7.4g

INGREDIENTS (for crust):

~* 3 tablespoons of butter, melted

~* 2 large eggs

~* 1/3 cup of granulated Stevia

~* 1/3 cup of unsweetened powdered cocoa (we use Hershey’s)

~* 1 teaspoon of vanilla extract

~* 3/4 cup of almond flour

HOW TO MAKE CRUST:

FYI guys, this crust recipe also makes really BOMB cookies!! Anyways, mix the 1/3 cup of unsweetened cocoa with the melted butter and set aside. In another bowl, use a hand mixer on high speed for a few minutes to mix together the eggs, stevia, and vanilla extract. Stop mixing when it has thickened and become frothy. Fold the chocolate/butter mixture into this and gently blend the almond flour into it. When homogenized, chill the batter for 1 hour, until hardened by the coldness of the fridge.

Pre-heat the oven to 325°F

Grease your casserole dish or use parchment paper to line your baking dish.

Preheat the oven to . Lightly grease a baking sheet, or line with parchment paper.

Smoosh out the crust (or space your batter 2 inches apart if you are making cookies). Bake until crust is firm, about 12 minutes in my oven, and allow the crust to cool while you move onto the next part of this delicious dessert!

INGREDIENTS (for cheesecake filling):

~* 18 oz of cream cheese, room temperature

~* 3/4 cup of natural peanut butter

~* 1/2 cup of Stevia sweetner

HOW TO MAKE FILLING:

Take a big bowl and cube out your cream cheese into smaller sections for easier mixing. Measure out your peanut butter and stevia sweetner. Whisk together until homogenized and creamy. Once crust has cooled completely, spread cheesecake filling on top of the crust.

INGREDIENTS (for chocolate ganache topping)

~* 4 squares of Baker’s unsweetened chocolate

~* 1/2 cup of heavy whipping cream

I know there are fancier ways to make ganache, BUT this is how my grandmother taught me. I take out a sauce pan and start melting the 4 squares of baker’s unsweetened chocolate in medium heat. When they are halfway melted, pour the heavy cream into the saucepan. Remove from heat while you whisk it into a chocolate milk with chocolate boulders still wanting to be melted more. Raise the heat to high and be ready for this thing to boil. Keep stirring until it does, and turn off stove as soon as it does. The boiling makes the ganache thicken. Spoon into pretty splatters on top of your cheesecake mixture while it’s hot, and then put the whole dish in the fridge to set for at least one hour.

Ketonian Buckeye Cheesecake

  • Servings: 16
  • Print

cals 247.8| net carbs 4.2| fat 23.1g| protein 7.4g|


Credit: KetonianNerds.com

Ingredients

  • 3 tablespoons of butter, melted (crust)
  • 2 large eggs (crust)
  • 1/3 cup of granulated Stevia (crust)
  • 1/3 cup of unsweetened powdered cocoa (crust)
  • 1 teaspoon of vanilla extract (crust)
  • 3/4 cup of almond flour (crust)
  • 18 oz of cream cheese, room temperature (cake)
  • 3/4 cup of natural peanut butter (cake)
  • 1/2 cup of Stevia sweetener (cake)
  • 4 squares of Baker’s unsweetened chocolate (ganache)
  • 1/2 cup of heavy whipping cream (ganache)

Directions

  1. Crust- FYI guys, this crust recipe also makes really BOMB cookies!! Anyways, mix the 1/3 cup of unsweetened cocoa with the melted butter and set aside. In another bowl, use a hand mixer on high speed for a few minutes to mix together the eggs, stevia, and vanilla extract. Stop mixing when it has thickened and become frothy. Fold the chocolate/butter mixture into this and gently blend the almond flour into it. When homogenized, chill the batter for 1 hour, until hardened by the coldness of the fridge.

    Pre-heat the oven to 325°F

    Grease your casserole dish or use parchment paper to line your baking dish.

    Preheat the oven to . Lightly grease a baking sheet, or line with parchment paper.

    Smoosh out the crust (or space your batter 2 inches apart if you are making cookies). Bake until crust is firm, about 12 minutes in my oven, and allow the crust to cool while you move onto the next part of this delicious dessert!

  2. Filling-Take a big bowl and cube out your cream cheese into smaller sections for easier mixing. Measure out your peanut butter and stevia sweetener. Whisk together until homogenized and creamy. Once crust has cooled completely, spread cheesecake filling on top of the crust.
  3. Ganache- I know there are fancier ways to make ganache, BUT this is how my grandmother taught me. I take out a sauce pan and start melting the 4 squares of baker’s unsweetened chocolate in medium heat. When they are halfway melted, pour the heavy cream into the saucepan. Remove from heat while you whisk it into a chocolate milk with chocolate boulders still wanting to be melted more. Raise the heat to high and be ready for this thing to boil. Keep stirring until it does, and turn off stove as soon as it does. The boiling makes the ganache thicken. Spoon into pretty splatters on top of your cheesecake mixture while it’s hot, and then put the whole dish in the fridge to set for at least one hour.

This was my 35th birthday cake yesterday, April 8th 2019. It was so wonderful to make my own and then see how pretty it came out, all the while knowing I would not have a cheat meal today because it is totally Keto!!

Keto On, Ketonians!

Let us know what you think! Follow me on Instagram for daily food pictures and motivational quotes @nerdyketonian or follow hubby @ketonianerd for some nerdy stuff like Warhammer 40k.

Love,

Ro.

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5 Comments

  1. Tammi says:

    I have questions. What size baking dish do you use. Also. 18 oz cream cheese?!? That’s a lot. Just wondering if it’s a typo. Ty

    Like

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