Keto Orange Cheesecake

 Ingredients

Here are the ingredients you’ll need for a keto orange cheesecake recipe.

CRUST

• Pecans – I simply grind pecan halves
• Almond Flour – I used ground blanched almonds
• Butter – Melted. Can be salted or unsalted.
• Granulated sweetener – I used a golden erythritol blend by Sukrin, which is a brown sugar alternative.
• Spices – Cinnamon, ginger, nutmeg, cardamom

FILLING

• Eggs
• Cream Cheese – Full fat works best. My go-to for cheesecakes is Philadelphia, because it is just so smooth, even straight from the fridge.
• Heavy cream
• Brandy – An orange liqueur such as Cointreau or Grand Marnier would also work well. However, it is not essential for the recipe.
• Orange zest – freshly grated
• Orange extract
• Powdered sweetener – For a smooth cheesecake filling, the sweetener must be powdered. You can use erythritol monk fruit blends, allulose, Bocha Sweet or xylitol.

You can powder granulated sweetener in a food processor.

Instructions

Let’s get started! First, we make the base.

STEP 1

Grind the pecans in a food processor to flour. Add the melted butter, almond flour, sweetener and spices and blend until combined.

STEP 2

Press the crust mixture firmly into the base of a parchment paper-lined springform. This can be done with your fingers or the back of a spoon. Refrigerate while you make the cheesecake filling.

Now, on to the filling!

STEP 3

Beat the eggs until creamy and fluffy. Then, add the cream cheese, heavy cream, sweetener, brandy, orange extract and orange zest and mix until well- combined. Taste and add more sweetener it needed!

STEP 4

Pour the filling onto the crust. Place the springform in the oven above an oven-proof-bowl filled 2 fingers high with just boiled water. The steam from the water prevents the cake from splitting. This is an ESSENTIAL step!

STEP 5

Bake for 1 hour 15 minutes or until just set and golden on top.