Description
A delicious and healthy Keto Avocado Basil Cheesecake that is perfect for those following a low-carb diet.
Ingredients
Scale
- 2 ripe avocados, peeled and pitted
- 1 cup cream cheese, softened
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup almond flour
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine almond flour, melted butter, and cinnamon. Mix until crumbly.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
- In a blender or food processor, combine avocados, cream cheese, powdered erythritol, chopped basil, coconut milk, vanilla extract, and salt. Blend until smooth and creamy.
- Pour the avocado mixture over the cooled crust and spread evenly. Smooth the top with a spatula.
- Bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional 30 minutes to cool gradually.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
- Slice and serve chilled.
Notes
- For a richer flavor, try adding a tablespoon of lime juice to the avocado mixture.
- You can also substitute the basil with mint for a refreshing twist.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 0g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg