Description

This Keto Cheesecake is a creamy, low-carb dessert perfect for those following a ketogenic lifestyle. Featuring a buttery almond flour crust and a smooth cream cheese filling sweetened with erythritol, it offers a rich and satisfying treat without the guilt of sugar. Baked to perfection and chilled overnight, this cheesecake delivers a silky texture and balanced sweetness ideal for any occasion.

Ingredients

Scale

Crust

1 ½ cups almond flour
¼ cup melted butter
3 tablespoons erythritol or preferred low-carb sweetener
1 teaspoon vanilla extract

Filling

24 ounces cream cheese, softened
½ cup sour cream
⅔ cup erythritol or other low-carb sweetener
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)
3 large eggs

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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 bowl, combine almond flour, melted butter, erythritol, and vanilla extract, mixing until the mixture is well blended and forms a crumbly dough. Press this mixture firmly into the bottom of the prepared pan, ensuring an even layer, then bake for 10 to 12 minutes until the crust is golden and firm. Remove from the oven and allow it to cool completely.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, erythritol, vanilla extract, and optional lemon juice. Mix thoroughly until the filling is smooth and well combined. Crack the eggs in one at a time, blending well after each addition to ensure a consistent texture without overmixing.
Bake the Cheesecake: Pour the filling over the cooled crust and spread it evenly. Place the pan in the oven and bake for 50 to 60 minutes, or until the edges are set while the center remains slightly jiggly. Turn off the oven and keep the cheesecake inside with the door ajar for 1 hour to cool gradually, helping to prevent cracks. Then remove it from the oven and let it cool to room temperature completely.
Chill and Serve: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor. To serve, carefully release the sides of the springform pan, transfer the cheesecake to a serving plate, and garnish as desired with keto-friendly toppings like whipped cream or fresh berries.

Notes

Softening the cream cheese before mixing helps achieve a smooth filling without lumps.
Allowing the cheesecake to cool gradually in the oven after baking helps prevent cracking on the surface.
Refrigerate for several hours or overnight for best texture and flavor.
Optional lemon juice adds a slight tang and brightness to the filling but can be omitted if preferred.
Keto-friendly toppings such as fresh berries or sugar-free whipped cream complement the dessert well.