Description
This Keto Cheesecake is a creamy, rich, and low-carb dessert with a buttery almond flour crust and smooth cream cheese filling. Perfect for those following ketogenic or low-carb diets, it offers all the indulgence of classic cheesecake without the sugar or carbs.
Ingredients
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Almond flour
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Unsalted butter (melted)
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Full-fat cream cheese
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Granulated erythritol or preferred keto sweetener
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Eggs
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Vanilla extract
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Sour cream
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Lemon juice (optional)
- Salt
Instructions
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Preheat oven to 325°F (163°C).
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Mix almond flour and melted butter until crumbly. Press evenly into a springform pan to form crust. Bake 10 minutes, then cool.
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Beat cream cheese and sweetener until smooth and creamy. Add eggs one at a time, mixing well after each.
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Stir in vanilla, sour cream, lemon juice (if using), and salt until smooth.
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Pour filling over crust in pan. Bake 45-50 minutes until center is just set but slightly jiggly.
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Turn off oven, crack door, and cool cheesecake inside for 1 hour.
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Refrigerate at least 4 hours or overnight before serving.
Notes
For swirl variations, add sugar-free chocolate or berry sauce before baking.Substitute almond flour with chopped nuts for crust texture variation.Add warm spices like cinnamon or nutmeg for flavor twists.Use springform pan for easy removal.
