Amy Robach shares mom's keto cheesecake pie recipe

Amy Robach took the cake on "Good Morning America," sharing her mom's recipe for sugar-free and keto cheesecake.

"This is my mom's recipe, and it doesn't have any sugar. It's keto. We are keto-ing our life," Robach said. "I hope you guys will like this sugar-free version."

Robach shared her mom Joanie Robach's recipe below. Check out more of Joanie's keto recipes here.

Recipe for Angel Cheesecake Pie

So luscious and light, this divine cheesecake pie will have you shouting, "Alleluia!" Only 7 net carbs per slice, top with fresh berries and watch it disappear.

Prep Time: 30 mins
Cook Time: 25 min
Servings: 8 people
Calories: 518 kcal

Ingredients

For the Crust:
1 1/4 cups almond flour
1/2 cup chopped nuts both pecans and walnuts work well
1/4 cup Swerve or Sukrin Gold Brown sugar alternative
1/2 cup butter

For the Filling:
1/3 cup Swerve Confectioners or other powdered erythritol
1 tbsp unflavored gelatin 1 envelope
1/2 teaspoon salt
1/2 cup whole milk
1 egg yolk slightly beaten (reserve white)
12 ounces cream cheese softened
2 teaspoons grated lemon peel
1 teaspoon fresh lemon juice
1 teaspoon vanilla
Reserved egg white
2 tablespoons Swerve Confectioners
1 cup heavy whipping cream

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Instructions

For the Crust:

Heat oven to 350 degrees F.

In mixing bowl combine almond flour, nuts and Sukrin Gold or Swerve Brown Sugar.

Cut in butter until a crumb mixture forms.

Put crumbs in 9-inch square baking and bake 12-15 minutes, stirring occasionally, until golden brown.

Reserving 1/4 cup crumbs, press remaining warm mixture into ungreased 9- or 10-inch pie pan, or 9-inch square pan. Chill.

For the Filling:

In medium saucepan, combine first three filling ingredients; blend in milk. Cook over medium heat, stirring constantly, until mixture boils and gelatin dissolves.

Slowly blend half the hot mixture into egg yolk, then return to saucepan and cook until mixture bubbles, stirring constantly. Remove from heat and transfer to mixing bowl.

Blend in cream cheese, lemon peel, lemon juice and vanilla. Beat until smooth and creamy.

Chill until mixture is thickened but not yet thick.

In small bowl, beat egg white until frothy. Gradually add 2 tablespoons Swerve Confectioners beating continuously until stiff peaks form.

In separate bowl, beat heavy whipping cream until stiff.

Fold beaten egg white into cooled cheese mixture. Next, fold in whipped cream.

Spoon filling into chilled pie/pan shell and sprinkle with reserve crumbs.

Chill 4 hours or overnight.