Baking A Keto Cheesecake Recipe – How To Bake The Perfect Low Carb Cheesecake Recipe

A piece of food on a plate

I have been making this delicious keto cheesecake recipe for years but have always upgraded photography techniques. Check out my newest photo of a real low carb keto cheesecake. So many mistakes are made when baking this cake and this is what you need to avoid.

Mistakes You Must Avoid

A piece of cake on a table

The first and foremost mistake most people make when making a keto cheesecake recipe is not using a good water bath. Most recipes claim that the cake should be baked at a temperature of 180 degrees. The problem with this is that it will result in a cheesecake with too much air trapped in it that can crack very easily. To avoid this problem try baking the cake in a pan that has a tight fitting lid.

The second mistake most people make when baking a keto cheesecake recipe is not using an electric stand mixer. You need to be careful when mixing the ingredients because you don’t want to end up with a wet sponge in the end. It may seem tempting to pour more hot water on the cake, but don’t do this. Make sure you mix with a clean and soft spatula to avoid cracking. When you do finally use the clean spatula, make sure that it goes from the center out of the cake evenly.

The third mistake is going with a cooking method that doesn’t allow you to see if the ingredients are mixed correctly. Many people will try to go by eye and guess what they think is going on in the pan. However, you don’t need to guess. All you need to do is take a look at your recipe and get a reading from the recipe manual.

Fourth mistake when baking a keto cheesecake recipe is using poor ingredients. I am not saying that there aren’t some good low carb recipes out there, just look for them. Using the right ingredients when making a keto cheesecake recipe allows you to get the perfect texture.

Lastly, I will tell you to not be afraid to experiment. If you find that you don’t like a recipe then why not change it until you are happy with it. This is a great way to give a low carb keto recipe a try. I have been baking this exact same recipe for years and it never changes.

Remember that you do not have to use just one type of butter. I have been using butter and the unsweetened versions of the two, but there are plenty of others that will work as well.

Remember that your body needs carbs so do not think about cutting them out of your diet for this low carb cheesecake recipe. It is delicious and the end result is very tasty. Give it a try and you will be very pleased!

Steps to Follow

A piece of cake on a plate

The easiest way to find out how to bake this delicious keto cheesecake recipe is to read the recipe itself. In fact, I have written down the instructions so you can follow along.

First, remove your cake pan from the oven. Next, fill your bowl with warm water and add the eggs to your mixer.

Then place the egg whites into the bowl. Add the sugar, flour, baking soda, and cream of tartar and mix until the mixture turns white.

Once the cake batter is ready, pour into prepared pans. Place into the oven and turn the oven on. Let cool.

Frosting If the recipe says to make buttercream frosting, you may want to do so. Buttercream frosting is very easy to make. All you need to do is melt the butter, then beat in powdered sugar until fluffy peaks form. You may want to add a bit of vanilla extract or lemon juice to give the buttercream frosting with a little something extra.

Cake Frost your cake with either the homemade or store bought icing or ganache. This cake will look amazing when it is done! When the ganache is cool, allow it to harden and cut off the top layer to reveal the layers underneath.

There you have it, a very basic, but delicious low carb keto cheesecake recipe! Enjoy!

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