Description
Indulge in a rich and creamy Keto Cheesecake with an almond flour crust that is perfect for those following a low-carb lifestyle. This sugar-free dessert is a delightful treat for any occasion.
Ingredients
Scale
For the crust:
- 1 ½ cups almond flour
- 1/4 cup melted butter
- 2 tablespoons erythritol
- 1/2 teaspoon vanilla extract
For the filling:
- 24 oz cream cheese, softened
- 3/4 cup powdered erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the crust: Mix almond flour, melted butter, erythritol, and vanilla extract. Press into a springform pan and bake.
- Make the filling: Beat cream cheese and erythritol, add eggs one at a time, then mix in vanilla, sour cream, and lemon juice.
- Bake: Pour the filling over the crust and bake until set but slightly jiggly.
- Cool and refrigerate: Cool in the oven, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Top with fresh berries or a sugar-free compote for added flavor.
- For a firmer texture, refrigerate overnight before serving.
- To avoid cracks, don’t overmix the batter and allow gradual cooling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
