Description
Creamy keto cheesecake brings luxurious dessert magic to low-carb lifestyles without compromising rich flavor. Smooth cream cheese and almond flour crust create a guilt-free indulgence perfect for satisfying sweet cravings while maintaining healthy ketogenic goals.
Ingredients
Scale
Keto Cheesecake Ingredients
Main Ingredients:
- 24 ounces (680 g) cream cheese, softened
- 3 large eggs
- 1 ½ cups (150 g) almond flour
- ½ cup (120 ml) heavy cream
Sweeteners and Flavor Enhancers:
- ¾ cup (150 g) granulated erythritol or preferred keto sweetener
- ¼ cup (50 g) granulated erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice (optional, for tang)
Additional Ingredients:
- ¼ cup (60 g) unsalted butter, melted
- ¼ teaspoon salt
Instructions
- Craft the foundation by blending almond flour with melted butter, erythritol, vanilla extract, and a hint of salt until uniformly combined. Gently press this mixture into a greased 9-inch springform pan, creating a compact, even base layer.
- Preheat the oven to 350F (175C) and bake the crust for 10-12 minutes until it achieves a delicate golden hue. Allow the crust to cool completely before proceeding.
- In a spacious mixing bowl, whip the cream cheese until velvety smooth, gradually incorporating erythritol to ensure a uniform texture.
- Introduce sour cream, vanilla extract, and optional lemon juice, blending thoroughly to create a rich, harmonious mixture.
- Incorporate eggs one at a time, gently folding each into the cream cheese base, ensuring complete integration without overmixing.
- Pour in heavy cream and mix until the filling reaches a silky, consistent consistency.
- Transfer the filling onto the cooled crust, using a spatula to distribute evenly and eliminate potential air pockets by gently tapping the pan.
- Reduce oven temperature to 325F (165C) and bake for 45-55 minutes, watching for a slightly trembling center that indicates perfect doneness.
- After baking, leave the cheesecake in the oven with the door slightly ajar for one hour, allowing it to cool gradually and prevent cracking.
- Refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal setting and flavor development.
- Before serving, consider garnishing with fresh berries, a dollop of whipped cream, or a sugar-free chocolate drizzle to enhance the presentation and taste.
Notes
- Swap almond flour with crushed pecans or coconut flour for a different nutty base that adds extra crunch and flavor to the crust.
- Use room temperature ingredients like cream cheese and eggs to ensure a smooth, lump-free filling that blends perfectly without overmixing.
- Prevent cracks by baking the cheesecake in a water bath, which creates a gentle, even heat and helps maintain the creamy texture throughout.
- Customize the sweetness by experimenting with different keto-friendly sweeteners like monk fruit or stevia to suit personal taste preferences without compromising the low-carb profile.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 362
- Sugar: 2 g
- Sodium: 257 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 100 mg