Description
Creamy Keto Cheesecake is the perfect low-carb, sugar-free delight that satisfies your sweet tooth!
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsalted butter, melted
- 1/4 cup erythritol or preferred sugar substitute
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Zest of 1 lemon (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the almond flour, melted butter, and 1/4 cup of erythritol. Mix until well combined to form a crust.
- Press the mixture into the bottom of a 9-inch springform pan evenly. Bake for 10 minutes, then set aside to cool.
- In a separate large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream and powdered erythritol to the cream cheese, mixing well until blended.
- Incorporate the eggs, one at a time, mixing thoroughly after each addition.
- Add the vanilla extract, salt, and lemon zest (if using). Mix until fully combined.
- Pour the cheesecake mixture over the cooled almond flour crust in the springform pan.
- Bake for 45-50 minutes until the edges are set, and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour.
- Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Serve chilled and enjoy your creamy keto cheesecake!
Notes
- Chilling overnight enhances the flavor and texture.
- For best results, ensure all ingredients are at room temperature before mixing.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 2g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Keto Cheesecake, Low Carb Dessert, Sugar Free, Healthy Eating, Cheesecake Recipe, Gluten Free