The ideal salad dressing for spring is ideal for spinach and other fresh greens with feta, mandarin oranges, and slivered almonds on top.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs 45 mins |
| Servings: | 12 |
Ingredients
- cooking spray
- 2 cups blanched almond flour
- ⅓ cup unsalted butter, melted
- 3 tablespoons powdered erythritol sweetener
- 1 teaspoon vanilla extract
- 4 (8 ounce) packages cream cheese, softened
- 1 ¼ cups powdered erythritol sweetener
- 4 large eggs
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 6 ounces fresh raspberries
- 2 tablespoons powdered erythritol sweetener
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
- Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the bottom of the pan in an even layer.
- Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
- Add eggs, one at a time, to the bowl while the mixer is running and beat for 1 minute after each addition until mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
- Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon, add dollops of raspberry puree onto cheesecake batter in the pan. Lightly drag a knife or a toothpick through puree to create a decorative pattern.
- Bake cake on the center rack of the hot oven until the sides of the cheesecake are firm and only the center remains slightly jiggly, about 75 minutes.
- Remove cheesecake from the oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in the pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
- Gently run a sharp knife around the inside edge of the pan; unlatch the pan and remove the springform ring, leaving the bottom of the pan in place to serve. Top with reserved berries and any remaining puree.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 21 g |
| Sodium | 245 mg |
| Sugars | 2 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
This cheesecake was phenomenal. I made it as stated, but did add more butter to the crust ingredients as one person suggested. It was light, fluffy and very good.
It is delicious. I made a few changes to the topping. I used black raspberries and strained them them. Also I didn’t have a lemon handy so I used an orange for juice and zest
If people would realize you need to subtract fiber and sugar alcohols from the recipe they would get the correct macros. This recipe is perfectly keto. Allrecipes is not a keto site and does not take into account sugar alcohols, which have carbs, which don’t count so you subtract them. And fiber from the nuts. Come on people calm down. I’ve been on keto a long time. I’m telling the truth.
We absolutely loved this cheese cake and it was a big hit at a birthday party where half of us were on keto and the other half were not. I went back to calculate the carbs after the fact and was dismayed by the break-out where it was listed as 33 carbs for each of 12 servings. This is not keto as so many have already pointed out, but thanks to JKD for calculating the real number of carbs to be less than 6 per serving. Definintely will be making this again!
I’ll definitely make this again!
Used strawberries and halved the recipe to fit in a pie plate. Got thumbs up from the whole family, keto dieter and non dieters. Will have to lessen the bake time for crust as my oven darkened it fast!
Super good and easy to make. Keto all the way!
I made this but the crust turned out very dry and fell apart very easily. Next time I will be adding more butter to the crust itself to make sure it hardens up and baking the crust about 10 minutes longer to get a more genuine feel. I also added lemon juice to the fruit topping and that turned out amazing! My fiancé love it.
Family Loved it! Used strawberries instead
The nutrition facts on this page MUST be wrong. As Denice Rayburn said, 33 carbs seemed way too high to me for a recipe with almond flour, butter, erythritol, etc. Where were the carbs coming from?? I used my own “Nutrition/Macros Spreadsheet” and came up with these results. Note that everything is right in line with this page’s stated nutrition facts, EXCEPT the carbs, which are considerably lower: Serving (1/12) Calories: 455.02 kCal Fat: 43.009 g Carbs: 5.593 g (NOTE: these are NET carbs, I deduct the dietary fiber in my spreadsheet) Protein: 11.787 g So my calculations show about 6 times LESS carbs than is listed, which makes sense to me because, as I said above, where would the 396 total carbs (33 * 12 servings) be coming from?! Erythritol has ZERO net carbs, since it’s not digested as a carb by our bodies.
While it’s a REALLY good cheesecake, at almost 33 grams of carbs I can hardly call it a “low carb” cheesecake! Still, it really is tasty and almost undiscernable from the “real” ones!
had I been served this cheesecake in a cafe I would have never believed that it was Keto friendly or low calorie. I will make this cake even after I stop doing the Keto diet. I cannot say enough how good.