Description
A delightful keto cheesecake that satisfies sweet cravings while keeping you in ketosis.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup granulated erythritol (for crust)
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated erythritol (for filling)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine almond flour, 1/4 cup erythritol, and melted butter. Mix until well combined.
- Press the almond flour mixture into the bottom of a 9-inch springform pan to create the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add 1 cup erythritol, and mix until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and lemon juice. Mix until smooth and creamy.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for 45-50 minutes, or until the center is set.
- Turn off the oven and leave the cheesecake in the oven for an additional hour to cool slowly.
- Remove from the oven, allow to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- For best results, serve chilled after refrigerating overnight.
- Yields a creamy texture if mixed well before baking.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg