Description
Indulge in a rich and creamy Keto Cheesecake with an almond flour crust, perfect for those following a low-carb lifestyle. This sugar-free dessert is a delicious way to satisfy your sweet tooth without the guilt.
Ingredients
Scale
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons granulated erythritol
- 1/2 teaspoon vanilla extract
For the filling:
- 24 ounces cream cheese, softened
- 3/4 cup powdered erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Prepare the crust: Combine almond flour, melted butter, erythritol, and vanilla. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese and erythritol until smooth. Add eggs, one at a time, then mix in vanilla, sour cream, and heavy cream.
- Bake: Pour the filling over the crust and bake for 45–50 minutes until set.
- Cool and chill: Let the cheesecake cool in the oven, then chill in the fridge for at least 4 hours before slicing.
Notes
- Top with fresh berries or sugar-free compote.
- Ensure all filling ingredients are at room temperature for best texture.
- Store leftovers covered in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
