Description
A rich and creamy keto cheesecake with an almond flour crust, perfect for a low-carb dessert.
Ingredients
Scale
- 1 ½ cups almond flour, finely ground
- ¼ cup erythritol or your preferred low-carb sweetener
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 32 ounces (4 packages) cream cheese, softened to room temperature
- 1 ¼ cups erythritol or your preferred low-carb sweetener
- 4 large eggs, room temperature
- 1 cup sour cream, full-fat
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice (optional, but recommended)
- Pinch of salt
- Sugar-free whipped cream
- Fresh berries (strawberries, blueberries, raspberries)
- Sugar-free chocolate shavings
- Low-carb caramel sauce
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, whisk together the almond flour, erythritol (or your chosen sweetener), and salt.
- Pour the melted butter and vanilla extract into the bowl with the dry ingredients.
- Use a fork or your hands to mix everything together until a crumbly dough forms.
- Press the almond flour mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden brown.
- Remove the crust from the oven and let it cool completely while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
- Gradually add the erythritol (or your chosen sweetener) to the cream cheese, beating until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and heavy cream until just combined.
- Stir in the vanilla extract and lemon juice (if using).
- Give the batter one final gentle mix to ensure everything is evenly distributed.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, carefully remove the cheesecake from the springform pan. Run a thin knife around the edges of the cheesecake to loosen it from the pan.
- Slice the cheesecake with a sharp knife and serve chilled.
- Top with sugar-free whipped cream, fresh berries, sugar-free chocolate shavings, or low-carb caramel sauce, if desired.
- Store leftover cheesecake in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap to prevent it from drying out.
Notes
- Using room temperature cream cheese and eggs is crucial for a smooth and creamy cheesecake.
- Overmixing the batter can incorporate too much air, which can cause the cheesecake to crack during baking. Mix until just combined.
- The water bath is essential for preventing cracking and ensuring even baking.
- The gradual cooling process in the oven and then in the refrigerator is just as important as the baking process.
- You can use any low-carb sweetener you prefer, such as erythritol, xylitol, or stevia. Adjust the amount to your taste.
- If you don’t want to use almond flour, you can also use coconut flour or a combination of both. You may need to adjust the amount of butter depending on the flour you use.
- Get creative with the flavors! You can add cocoa powder for a chocolate cheesecake, or pumpkin puree for a pumpkin cheesecake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes