Description
This Keto Cheesecake recipe offers a rich and creamy low-carb dessert option with a buttery almond flour crust and smooth cream cheese filling. Perfect for those following a ketogenic diet, it combines simple ingredients and straightforward steps to create a delightful treat that’s sweetened with erythritol to keep it sugar-free.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 1/4 cup erythritol or preferred low-carb sweetener
- 1 teaspoon vanilla extract
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup erythritol or other low-carb sweetener
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (optional)
- 4 large eggs
Instructions
- Prepare the Crust: Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan or line it with parchment paper. In a bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Mix until well blended, then press the mixture evenly into the bottom of the pan. Bake for 10–12 minutes until the crust is golden and firm. Remove from oven and let it cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, erythritol, vanilla extract, and lemon juice if using, and mix well until combined. Add the eggs one at a time, thoroughly mixing after each addition to ensure a smooth batter. Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake: Place the filled pan in the preheated oven and bake for 50–60 minutes. The edges should be set, but the center will remain slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then remove from the oven and let cool to room temperature completely.
- Chill the Cheesecake: Refrigerate the cooled cheesecake for at least 4 hours or preferably overnight to allow it to set fully and develop the best texture and flavor.
- Serve: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Optionally, garnish with keto-friendly toppings such as whipped cream or fresh berries before slicing and serving.
Notes
- You can substitute erythritol with other preferred low-carb sweeteners like stevia or monk fruit.
- Using room temperature ingredients, especially cream cheese and eggs, helps achieve a smoother batter and better texture.
- Be cautious not to overbake; the center should be slightly jiggly to prevent a dry cheesecake.
- For easy removal, line the springform pan with parchment paper or grease it thoroughly.
- Optional lemon juice adds a slight tang that balances the sweetness but can be omitted if preferred.
