Did you know that creamsicles are really one of the most famous frozen desserts in history? So who doesn’t love a creamsicle? Well then, let’s make it into a cheesecake!
The creamsicle taste duo has shown up in cocktails, cakes, cookies, and now in our keto orange creamsicle cheesecake. You’re going to love it! The best part is that it’s actually really simple to make.
And here’s a bit of interesting trivia: there is truly a National Creamsicle Day that’s celebrated on August 14th each year! Put that in your calendar, so you remember to make this luscious cheesecake to celebrate the day!
Table des matières
Keto Orange Creamsicle Cheesecake
For the crust:
- 2 cups almond flour (I prefer the non-blanched variety for this recipe because it is darker, but the blanched works just as well)
- 2 tablespoons keto granular sugar replacement, like Swerve
- 6 tablespoons butter, melted
- Avocado oil pan spray
For the cheesecake filling:
- 3 8-ounce packages cream cheese, room temperature
- 3/4 cup granular keto sugar replacement, like Swerve
- 1/2 cup sour cream
- 3 whole eggs plus 1 yolk
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon natural orange extract/flavoring
- Juice of 1 lemon, about 3 tablespoons
- 3/4 teaspoon orange zest
- 4 to 6 drops red food coloring
- 8 to 10 drops yellow food coloring
To make the crust:
First, preheat the oven to 300 degrees and put the rack in the middle of the oven.
In a medium bowl, thoroughly combine almond flour, granular keto sugar replacement, and melted butter with a fork. It should resemble wet sand.
Lightly spray a nine -9-inch spring form pan with avocado oil spray and transfer the almond flour mixture to the pan. Use your hands and press the mixture consistently into the bottom of the pan and 1/2- to 1-inch up the sides. You can also use the bottom of a glass or measuring cup to firmly pack the almond crust into the pan.
Bake for about ten -10- minutes. Remove from oven and place on a cooling rack, let it cool totally.
After the crust is out of the oven, turn up the temperature to 350 degrees.
To make the cheesecake filling:
Using a stand or a hand mixer to whip the cream cheese for 2 to 3 minutes until it is light and fluffy.
Add the keto sugar replacement, sour cream, eggs, and additional yolk. Whip on medium speed until methodically combined, stopping once to scrape down the sides of the bowl.
Then remove half the mixture and transfer to another bowl. Add vanilla to one bowl and mix thoroughly. Add orange flavoring, lemon juice, orange zest, red and yellow food coloring into the second bowl and mix thoroughly. You can use as much or as little food coloring as you choose to get the orange color you like. Add one or two drops of food coloring and whisk before adding more, so you have more control of the depth of the color.
Pour half of the vanilla mixture onto the prepared crust, and all the orange mixture on top of it, and finish with the remainder of the vanilla. Using a butter knife, mildly swirl the layers together creating a marble-like pattern. Be careful not to over-swirl. You want a distinction between the two colors.
Bake for ten10 minutes, then reduce the oven temperature to 325 degrees and continue baking for another thirty-five -35- minutes. The edges of the cheesecake will appear slightly puffed when done. The center will appear a bit soft, but not wet. Do not remove from the oven, but leave in the oven with the door a few inches ajar, turn off the heat, and allow the cheesecake to set for 35 to 40 minutes.
Remove from the oven and cool on a wire rack until it has fully cooled.
Run a knife around the edge of the pan and remove the sides of the pan. Refrigerate for at least four -4- hours before serving.
Optionally, garnish with whipped cream and a bit of orange zest.
Yield: 12 servings, Serving Size: 1 slice
Amount Per Serving: 310 Calories | 26.2g Fat | 20.6g Total Carbs | 2g Fiber | 0g Sugar | 14.1g Sugar Alcohol | 11g Protein | 4.3g Net Carbs