This recipe for cheesecake is amazing! It’s full of flavor and so easy to make. You can use a traditional spring form pan, ramekins, or even a baking dish. Switch it up and keep it fun by adding different toppings.
Keto Swedish Cheesecake
75 g Lakanto classic sweetener
400 g natural cottage cheese
100 ml heavy whipping cream
50 g ground super fine almond flour
1 tsp vanilla extract
pinch of salt
1 cup heavy whipping cream
2 TBS Lakanto Classic (or keto sweetener)
Preheat the oven to 335 degrees Celsius fan (170 C). Instant Pot directions below.
Whisk the sugar and eggs until light and fluffy. Add the rest of the ingredients.
Place in the oven and bake until set and slightly golden on top. This depends on your oven – but around 30-40 mins is a good guideline.
Cooking directions for Instant Pot – place 1 cup of water in bottom of pot and add rack. Make a handle out of aluminum foil and then gently lower cheesecake into pot. Bake on high pressure for 27 minutes and then a 15 minute natural release. Remove cheesecake from pan and allow to cool before placing into refrigerator.
To make the topping: Add the heavy whipping cream and Lakanto syrup to a bowl. Using a stand mixer or hand mixer, whip heavy whipping cream until fluffy.