Description
The Best Keto Cheesecake Ever is a deliciously satisfying dessert that will not derail your ketogenic diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup powdered erythritol
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated erythritol
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the almond flour, cocoa powder, and powdered erythritol. Mix well.
- Pour the melted butter into the dry ingredients and stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared springform pan.
- In a large mixing bowl, beat the softened cream cheese and granulated erythritol until smooth and creamy.
- Add the vanilla extract and mix until well combined.
- Add the eggs one at a time, mixing on low speed until just combined after each addition.
- Finally, stir in the sour cream until the batter is smooth.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 45-55 minutes, or until the center is set but still slightly wobbly.
- Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for 1 hour.
- Remove from the oven and allow to cool completely on the counter.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Notes
- For a better flavor, refrigerate overnight before serving.
- This cheesecake is gluten-free and low-carb.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: keto, cheesecake, low carb, ketodessert, sugar free, gluten free, almond flour, ketorecipes, delicious dessert, healthy dessert