Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!! 4.4g NET CARBS
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices:
Per slice: 263 Calories, 24.4g Fat, 6.8g Protein, 5.9 Total Carbs, 1.5g Fiber, 4.4g NET CARBS
NOTE: some people may argue that peaches are not Keto, BUT I say why not? The amount of carbs in this recipe is totally reasonable to be considered Low carb/Keto, with a good amount of fat to boot!
Keto Peach Cobbler Crust Cheesecake by Noreen’s Keto Kitchen & Life!
- 16 ounces of Full Fat Cream Cheese, softened to room temperature
- 3 Medium Eggs, at room temperature
- 150 grams of fresh peaches, chopped up ( you can use frozen but thaw and drain well), to decrease/increase the carb count simply use less/more fruit
- 1/2 cup of Powdered Low Carb Sweetener ( I use Swerve, Monk Fruit, or Xylitol)
- 2 teaspoons of Vanilla Extract
- 1/2 teaspoon of Cinnamon
- 1 Cup of Superfine Almond Flour
- 1/2 Cup of Coconut Flour
- 1/2 Cup of “Brown” Low Carb Sweetener ( I use Swerve Brown), lightly packed
- 1/4 cup of Low Carb Sweetener, granulated (I use Swerve, Monk Fruit, or Xylitol)
- 8 Tablespoons of Butter, melted
- 1 teaspoon of Vanilla Extract
- 2 teaspoon of Cinnamon
- Preheat the oven to 350 degrees F. I used a 9 inch round pie or cake pan.
- Line the pan with parchment paper.
- Cheesecake Crust: mix the coconut flour, almond flour, low carb sweeteners and cinnamon in a medium bowl.
- Stir in the melted butter and vanilla extract and mix until well combined. The dough will be crumbly, kind of like wet sand.
- Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan.
- Bake for about 10- 12 minutes, until barely browning.
- Let cool at least 10-15 minutes .
- Cheesecake Filling: In the meantime, beat the cream cheese and low carb sweetener together at a medium speed until fluffy.
- Add in the eggs, cinnamon and vanilla and beat for at least 2 minutes on medium/high speed.
- Add in the peaches and stir well with a spatula.
- Pour the filling into the pan on top of the cooled crust.
- Smooth the top of the cheesecake batter with the back of a spoon or spatula.
- Bake for about 30-40 minutes, or until the center is almost set, but still a bit jiggly.
- Cool the cake in the pan, to room temperature, and then refrigerate for 4 – 5 hours (however, overnight is best), until completely set.
- Remove the cheesecake from the pan using the parchment paper sides.
- Store cheesecake in the fridge.
- When serving, allow the cake to warm up outside the fridge for at least 10 minutes. Serve with a dollop of whipped cream and enjoy!