Low-Carb Cheesecake

  4.5 – 2 reviews  • Cheesecake Recipes

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

  1. 2 cups blanched almond flour
  2. ⅓ cup butter, melted
  3. 3 tablespoons powdered erythritol sweetener
  4. 1 teaspoon vanilla extract
  5. 4 (8 ounce) packages cream cheese, softened
  6. 1 ¼ cups powdered erythritol sweetener
  7. 3 large eggs
  8. 1 tablespoon lemon juice
  9. 1 teaspoon vanilla extract
  10. ¼ teaspoon lemon zest

Instructions

  1. 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.
  2. 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.
  3. Bake on the center rack in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
  4. 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.
  5. Bake on the center rack in the preheated oven until almost set and slightly jiggly in the center, 45 to 55 minutes.
  6. 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.
  7. You can use granular or powdered erythritol for the crust.
  8. 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

Michelle Carpenter
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.
Haley Ward
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.

 

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