Recipe for Keto cheesecake

How to make Keto cheesecake

1. 1. Melt 35g butter in a saucepan. Add the ground nuts and almonds, then remove the pan from the heat. Mix the ingredients together into an even mass

2. 2. Line a cake tin with baking paper and grease the sides. Let the mass cool and transfer it to the cake tin. Spread it out evenly. Put it in a oven pre-heated to 175C for 8 minutes, until the bottom starts to brown

3. 3. Meanwhile blend the erythritol with the yolks (around 3-4 minutes), you can add vanilla extract to them. Then add the curd cheese, coconut flour and soft butter. Blend again

4. 4. Whisk the egg whites into a stiff foam in a separate bowl, then add it to the cheese mass. Stir gently with a spoon

5. 5. Transfer the mass to the baked base

6. 6. Bake in a water bath (if possible place the tray of water under the cake tin) for 60 minutes at 170C (without convection). Leave it in the oven, still on, for 30 minutes

7. 7. After 30 minutes, leave it to cool with the oven door slightly open