Keto Cheesecake Recipe
This Keto Cheesecake is a creamy, dreamy dessert that satisfies without the guilt, perfect for any occasion. In just 15 minutes of prep, you’ll create a treat that feels indulgent yet fits your low-carb lifestyle.
Ingredients
For the Crust
- 1 cup almond flour
- 2 tablespoons powdered sugar-free sweetener we used Lakanto
- 2 tablespoons grass-fed butter melted
For the Keto Cheesecake Filling
- 16 oz cream cheese
- ¾ cup powdered sugar-free sweetener
- 2 large eggs room temperature
- ⅓ cup sour cream
- ½ tablespoon lemon juice
- 2 teaspoons vanilla extract
For Garnish:
- Fresh berries for garnish (optional)
- Keto whipped cream for garnish (optional)
Instructions
- Preheat oven to 350 degrees F, adjusting rack to the middle. Grease a 7-inch springform pan, placing a circle of parchment in bottom of pan; set aside.
- Combine almond flour, sweetener, and melted butter in a medium bowl and mix well.
- Transfer mixture to prepared pan and press into an even layer using your fingers. Bake for 10-12 minutes until lightly golden. Cool for 10 minutes.
- Meanwhile, beat cream cheese and powdered sweetener together at low to medium speed until fluffy.
- Add eggs one at a time, beating well between each.
- Next, beat in sour cream, lemon juice, and vanilla extract until smooth.
- Pour into the prepared springform pan and smooth the top.
- Bake 40-45 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken.
- Turn off oven and crack door, allowing cheesecake to cool for 20 minutes.
- Remove from oven and run a sharp knife between cheesecake and pan to release it from sides.
- Let sit on the counter for 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or overnight.
- Serve with fresh low carb berries and keto whipped cream.
Nutrition
Calories: 363kcalCarbohydrates: 7gProtein: 9gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 14gCholesterol: 118mgSodium: 235mgFiber: 1.5g
Tried this recipe?Let us know how it was!