Keto Cheesecake
Low-carb and keto-friendly cheesecake. It’s super easy to make and will surely satisfy your sweet tooth! A cheesecake recipe worthy of your indulgence that will surely impress your family and kids and even your kids too!
Servings 12 slices
Calories 325kcal
Ingredients
Almond Flour Cheesecake Crust:
- 2 cups blanched almond flour
- ⅓ cup butter (measured solid, then melted)
- 3 tbsp erythritol (granular or powdered works fine)
- 1 tsp vanilla extract
Keto Cheesecake Filling:
- 32oz Cream cheese (softened)
- 1 ¼ cup powdered erythritol (erythritol must be powdered; can also use powdered monk fruitsweetener)
- 3 large egg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F/177°C. Grease a 9in(23 cm) spring form pan (or you can line the bottom with parchment paper).
- To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
- Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.(Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
- Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
- Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the spring form edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
- Serve with fresh raspberry sauce if desired.
Notes
| Nutrition Facts | |
| Fat: 31g | Fiber: 1g |
| Net Carbs: 5g | Sugar: 2g |
| Total Carbs: 6g | Protein: 7g |
