Keto Cheesecake
This keto cheesecake is exactly what you need to curb any sweet tooth cravings. It’s rich, creamy, and sweet but completely sugar-free. I made this with an almond flour crust and just a handful of pantry staples to fit into any low-carb diet. It’s incredibly easy to make for hosting guests or as a solo treat, and even easier to love.
Servings: 12 servings
Equipment
- 1 9-inch springform pan
Ingredients
For the Crust
- 1½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol Powdered erythritol, monk fruit-erythritol blends, or powdered allulose also work well.
- pinch of salt
For the Filling
- 24 oz. cream cheese (3 blocks) softened
- ¾ cup powdered erythritol Powdered erythritol, monk fruit-erythritol blends, or powdered allulose also work well.
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ cup sour cream
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, mix almond flour, melted butter, sweetener, and salt until a crumbly dough forms.
- Press the mixture into the bottom of the pan to form a flat crust. Bake for 10 minutes, then set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and sweetener until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and lemon juice until fully combined.
- Pour the filling over the crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove the cheesecake from the oven and let it cool at room temperature for 1-2 hours.
- Refrigerate for at least 4 hours (preferably overnight) before slicing. Serve and enjoy!
Video
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Notes
- Powdered sweeteners dissolve better in the batter, giving the cheesecake a silky texture without any grittiness.
- Yes, for a crustless keto cheesecake, simply pour the filling directly into a greased springform pan and bake as directed.
- Full-fat plain Greek yogurt is a great substitute for sour cream and will still add creaminess.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 21g | Protein: 8g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 230mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 999IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg