a simple recipe for gluten-free, low-carb, keto cheesecake that has all the richness and creaminess of the classic without the carbs!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 4 hrs 10 mins |
| Total Time: | 5 hrs 10 mins |
| Servings: | 16 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 2 cups blanched almond flour
- ⅓ cup butter, melted
- 3 tablespoons powdered erythritol sweetener
- 1 teaspoon vanilla extract
- 4 (8 ounce) packages cream cheese, softened
- 1 ¼ cups powdered erythritol sweetener
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
- Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
- Bake on the center rack in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
- Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, one at a time. Add lemon juice, vanilla extract, and lemon zest; beat until well combined.
- Bake on the center rack in the preheated oven until almost set and slightly jiggly in the center, 45 to 55 minutes.
- Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours to overnight. Run a knife gently around the sides, unclamp, and carefully remove the pan; it should come right off.
- You can use granular or powdered erythritol for the crust.
- Measure the butter before melting.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 16 g |
| Sodium | 206 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
The filling was outstanding! The crust was almost okay… I thought it might be slightly crisp but it was too “doughy.” Next time I’ll make it without a crust.
I used this recipe but exchanged the Erythritol for regular powdered Splenda ( not the mixed for baking ) and it came out beautiful and tasted wonderful.