I have a cow dairy sensitivity but I seem to do much better with goat cheese and wanted to make a Keto cheesecake out of this cream goodness. The problem is that most Keto cheesecakes are made out of cream cheese which is cheaper and full of fat but it can cause more congestion and skin reactions than goat cheese. This Keto cheesecake is friendly for those who want low carbs with a better digestive reaction that comes with goat cheese because it has less casein and lactose.
When I tried to eat regular cream cheese or whipped cream during my pregnancy I got terrible congestion and would cough a lot at night if I ate cow dairy but with goat cheese it was a different story. Goat cheese was much easier on my system and I felt good from it so I wanted to find a way to make Keto cheesecake with it. It has a little bit more of a pungent flavor but with sweetener and vanilla it became mild and unnoticeable. The egg yolks give it a custard taste that is rich and creamy. I first put this Keto goat cheese cheesecake on my Instagram and my followers tried it and loved it. Many people who can’t eat regular cow dairy said this Goat Cheese Keto Cheesecake was a great substitute and fit their sweet tooth.
During my pregnancy I have been extremely congested and coughing so eating cow dairy makes it even worse. I discovered that goat cheese is less inflammatory and gives me more variety in my diet. I like to get the soft chèvre at Aldi which is only $1.99 for 4 oz or sometimes I splurge on the expensive one that comes from a local goat dairy called Noble Springs Dairy which is so gourmet and delicious. You can watch my you tube video about my goat cheese vs cow dairy experiment below.
If you want a regular Keto cheesecake check out my recipes here:
Goat Cheese Keto Cheesecake
Ingredients
- 8 oz soft goat cheese chèvre room temperature
- 8 egg yolks leave out whites
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 teaspoon stevia glycerite
- 1/4 cup granulated monk fruit sweetener
Instructions
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Preheat the oven to 300 degrees.
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In large bowl, mix the goat cheese and egg yolks with an electric mixer.
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Add the vanilla and sweetener to the bowl, if using, and mix again.
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Prepare a glass baking dish with 1 inch of water and set aside.
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Fill 4, 1/2 cup ramekins with the goat cheese mixture.
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Lower the filled ramekins into the Bain Marie (water bath) in the glass baking dish, make sure the water comes up 3/4 if the way on the outside of the ramekin, adding more if needed.
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Bake the ramekins inside the glass dish filled with water, for 15-20 minutes, until the middle is set.
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Move the cooked goat cheese Keto cheesecakes to the refrigerator for 1-2 hours to chill.
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When the Keto goat cheese cheesecakes are cold, serve and enjoy.
Recipe Notes
Net Carbs: 1.9 g
Nutrition facts based on 4 servings without optional ingredients.
This Keto Cheesecake is great for people who can’t tolerate cow dairy.
