Keto Cheesecake - Low Carb Sugar Free
A creamy, guilt-free cheesecake that's low in carbs and sugar, perfect for those following a keto lifestyle.
Ingredients
For the crust
- 1.5 cups Almond flour Creates a nutty and buttery flavor.
- 1/4 cup Melted butter Used to give the crust a perfect crumble.
- 2 tablespoons Low-carb sweetener Erythritol is recommended.
For the filling
- 16 ounces Softened cream cheese Main star providing creaminess.
- 3/4 cup Low-carb sweetener Can also use stevia or monk fruit sweetener.
- 3 pieces Eggs Helps bind the ingredients.
- 1/2 cup Heavy cream Adds richness and smoothness.
- 2 teaspoons Vanilla extract Enhances overall flavor.
- Zest of 1 Lemon Brightens the cheesecake.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the almond flour, melted butter, and low-carb sweetener. Mix until crumbly, then press into the bottom of a springform pan.
- Bake for about 10 minutes until golden, then let it cool.
Making the Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add in the low-carb sweetener, mixing until fully incorporated.
- Add in the eggs one at a time, mixing on low speed to avoid incorporating too much air.
- Finally, blend in the heavy cream, vanilla extract, and lemon zest.
Baking
- Pour the cheesecake filling over the cooled crust.
- Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool slowly to prevent cracking.
Chilling
- Once cooled to room temperature, refrigerate for at least four hours (overnight is best) before serving.
- Serve with fresh berries or homemade sugar-free whipped cream.
Notes
Always use room temperature ingredients for a smoother consistency. Consider a water bath to help distribute heat evenly during baking.