keto cheesecake crust

Keto Cheesecake Crust

The Perfect Keto Cheesecake Crust!

I have been on a quest to create the perfect keto cheesecake crust for the last six months!

My mom deserves some credit for suggesting walnuts as a base for crust.

In fact, she deserves a lot of credit! She had the patience of a saint when I was a teenager, creating recipes and BIG messes in her kitchen! Thanks mom 🙂

Back to the keto cheesecake crust...

I use coconut oil here because it sets up nicely at room temperature. I am not confident anything other than coconut oil or butter will work in this crust.

I added flavor to the walnuts-- my taste testers thought things like "sugar cookie" when they tried it.

The texture resembles a graham cracker crust, but the flavor is much fuller.



the best keto cheesecake crust recipe on the internet

Macros

92% Fat ~ 4% Net Carb ~ 8% Protein


Keto Cheesecake Crust (with Walnuts)

Course: Dessert, Keto
Cuisine: Keto
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 20 minutes
Servings: 1 crust
Calories: 3676kcal
Author: Tara Wright
This keto cheesecake crust is packed full of flavor and has a texture that makes me think of a graham cracker crust. This keto crust is the perfect base for your low carb cheesecake!
Watch the tutorial video on YouTube.
Print Recipe

Ingredients

Instructions

  • Preheat oven to 300 degrees.
  • Line a spring-form pan with parchment paper. This is optional, but makes removing the cheesecake and transferring it to a plate a breeze!
  • Pulse walnuts in food processor until finely ground
  • Add remaining ingredients and process for 1 minute until it forms into a batter
  • Transfer the batter to your lined springform pan.
  • Working from the inside out, press batter into the spring-form pan making sure the batter goes to the edges and is pressed down firmly.
  • Bake at 300 degrees for 15 minutes
  • Remove from oven and cool completely before filling. (The middle will look like it’s not quite set up, and this is ok!)

Notes

Nutrition Facts are for one full crust and do not include sugar alcohols from Bocha Sweet because it contains zero calories.

Macro Percentages:

92% Fat ~ 4% Net Carb ~ 8% Protein

Nutrition

Calories: 3676kcal | Carbohydrates: 64g | Protein: 71g | Fat: 375g | Saturated Fat: 89g | Cholesterol: 0mg | Sodium: 591mg | Potassium: 2063mg | Fiber: 31g | Sugar: 12g | Vitamin A: 1.9% | Vitamin C: 7.4% | Calcium: 45.9% | Iron: 75.7%


The Perfect Keto Cheesecake Crust


I admit that I was on a quest for complete perfection in a cheesecake crust.

Results that my taste testers said were “Good Enough”…. were NOT good enough for ME!

I'm a BIT of a perfectionist!

Anyone else?? If you are–give me a shout out in the comments!

More Than A Keto Cheesecake Crust

Next on my agenda is key lime pie with this press in keto crust as a base.

My bin from Prudent Produce was delivered yesterday with five beautiful, organic limes.


low carb cheesecake crust recipe that is a keto cheesecake crust

What Substitutions Will Work?


Keto Sweetener Substitutions

If you haven't already tried Bocha Sweet, I highly recommend you do.

It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.

Most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.

I have not tested this recipe using liquid stevia or monk fruit sweetener but I think it would turn out just fine with either.

What is your favorite Keto Sweetener? Comment below and let me know!


Get The Ingredients Used In This Low Carb Cheesecake Crust Recipe



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How To Make Low Carb Cheesecake Crust


Instructions

  1. Preheat oven to 300 degrees.
  2. Line a 9 inch spring-form pan with parchment paper (see video)
  3. Pulse walnuts in food processor until finely groundprocessed walnuts for Keto Cheesecake Crust
  4. Add remaining ingredients and process for 1 minute until it forms into a batter
  5. Press batter into the lined spring-form pan making sure the batter goes to edges and is pressed down firmly. Work from the inside out.
  6. Bake at 300 degrees for 15 minutes
  7. Remove from oven and cool completely before filling (30-60 minutes)
  8. Note: The middle will look like it’s not quite set up, and this is ok!


About the Author

Tara Wright, CHC, MBA

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Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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