Description
This Keto Cheesecake is a creamy, low-carb dessert perfect for anyone following a ketogenic diet. Featuring a rich almond flour crust and a smooth cream cheese filling sweetened with erythritol, this cheesecake offers a deliciously satisfying treat without the guilt. The recipe is simple, baked to perfection, and ideal for make-ahead occasions.
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). Grease a 9-inch springform pan or line it with parchment paper to prevent sticking. In a mixing bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Mix thoroughly until the ingredients are fully blended into a uniform mixture. Press this mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 to 12 minutes until the crust is golden brown and firm to the touch. Remove from the oven and let it cool completely.
- 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. Mix these ingredients until the mixture is smooth and well combined. Incorporate the eggs one at a time, ensuring each egg is fully mixed into the batter before adding the next. This step helps maintain a creamy texture without lumps. Pour the filling evenly over the cooled crust and use a spatula to smooth the top.
- Bake the Cheesecake: Place the springform pan in the oven and bake for 50 to 60 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, which helps prevent cracking. Afterward, let the cheesecake cool completely at room temperature.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and develop maximum flavor. When ready to serve, carefully remove the sides of the springform pan. Place the cheesecake on a serving plate and garnish with keto-friendly toppings such as whipped cream or fresh berries if desired. Slice and enjoy your creamy, low-carb dessert!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Using a springform pan makes it easier to remove the cheesecake without damage.
- Lemon juice is optional but adds a subtle bright flavor balancing the richness.
- Ensure not to overbake; the center should remain slightly jiggly for perfect texture.
- Letting the cheesecake cool gradually inside the oven helps prevent cracks.
- Refrigerate fully before serving for the best sliceable consistency.
- Top with low-carb options like whipped cream or fresh berries to keep it keto-friendly.
