Keto Cheesecake
A delightful low-carb cheesecake that offers a rich and creamy flavor without the guilt, perfect for anyone on a keto diet.
Ingredients
For the crust
- 1.5 cups almond flour Can substitute with crushed pecans or walnuts.
- 0.25 cups melted butter
- low-carb sweetener Erythritol or stevia blends, to taste.
For the filling
- 24 ounces cream cheese, softened Full-fat for best results.
- 0.75 cups low-carb sweetener Adjust to desired sweetness.
- 1 cup sour cream Can substitute Greek yogurt.
- 3 large eggs Flax eggs can be used for a vegan alternative.
- 1 tablespoon vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a bowl, combine almond flour, melted butter, and sweetener. Mix until sandy, then press into the bottom of a greased 9-inch springform pan. Bake for about 10 minutes or until lightly golden. Let cool.
- Beat softened cream cheese in a large bowl until smooth. Gradually add sweetener, then mix in sour cream, eggs, and vanilla extract until fully combined.
Baking
- Pour the filling over the cooled crust and bake for 50-60 minutes, until the edges are set but the center remains slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour.
Cooling
- Remove from the oven and cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Serving
- Run a knife around the edges before removing the springform pan. Top with fresh berries or serve plain.
Notes
Avoid overmixing once eggs are added to prevent cracks. Always use room temperature ingredients for better texture.