Description
This Keto Cheesecake is a delightful low-carb dessert perfect for those following a ketogenic or low-sugar diet. Featuring a buttery almond flour crust and a creamy, smooth cream cheese filling sweetened with erythritol, this recipe is a delicious way to enjoy cheesecake without the carb overload. The cheesecake is baked to perfection with a silky texture and a slight lemon hint to elevate the flavors, then chilled for the ideal sliceable consistency.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons erythritol or preferred low-carb sweetener
- 1 teaspoon vanilla extract
Filling
- 24 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup erythritol or other low-carb sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
- 3 large eggs
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan or line it with parchment paper. In a mixing bowl, combine the almond flour, melted butter, erythritol, and vanilla extract and stir until the mixture is well blended. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake the Crust: Place the pan in the preheated oven and bake for 10 to 12 minutes until the crust turns golden and feels firm to the touch. Remove the crust from the oven and allow it to cool completely while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, erythritol, vanilla extract, and lemon juice (if using) and continue mixing until combined and creamy. Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust, smoothing the top with a spatula. Bake in the oven for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle. Once baking is complete, turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour to prevent cracking.
- Cool and Refrigerate: After the initial cooling period, let the cheesecake cool completely at room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to allow it to set fully for clean slicing.
- Serve: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Garnish with keto-friendly toppings such as fresh berries or whipped cream if desired, then slice and enjoy.
Notes
- Using room temperature cream cheese ensures a smooth, lump-free filling.
- Do not overbake the cheesecake to avoid cracking; the center should remain slightly jiggly when you remove it from the oven.
- Lemon juice is optional but adds a nice subtle brightness to the flavor.
- Use a springform pan for easy removal of the cheesecake without damaging the crust or sides.
- Allow the cheesecake to chill thoroughly in the fridge before serving for the best texture and flavor.
- You can substitute erythritol with another low-carb sweetener according to your taste preference.
