Atkins Friendly Cheesecake
Indulge in a creamy and guilt-free dessert with this Atkins-Friendly Cheesecake, a low-carb twist on a classic favorite. This recipe features a buttery almond flour crust sweetened with granulated erythritol, setting the stage for a luscious cream cheese filling perfectly balanced with vanilla and a hint of optional lemon juice. With only 15 minutes of prep time, this keto-friendly cheesecake is baked to perfection, ensuring a velvety texture without unnecessary carbs. Ideal for those following a low-carb or ketogenic diet, this dessert lets you enjoy all the decadence of cheesecake without compromising your healthy lifestyle. Chilled overnight for maximum flavor and sliceable perfection, it’s the ultimate treat to impress your guests or satisfy your sweet tooth guilt-free. Perfect for Atkins enthusiasts, low-carb dieters, or anyone looking for an easy, sugar-free dessert!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated erythritol (or preferred low-carb sweetener)
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated erythritol (for filling)
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 0.33 cup Heavy whipping cream
- 1 teaspoon Lemon juice (optional)
Instructions
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter or non-stick spray.
In a medium-sized bowl, combine the almond flour, melted butter, and 2 tablespoons of granulated erythritol. Mix until the crumbs hold together when pressed.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated erythritol with an electric mixer at medium speed until smooth and fluffy.
Add the vanilla extract and lemon juice (if using), and mix until incorporated. Then add the eggs one at a time, beating well after each addition.
Finally, mix in the heavy whipping cream until the mixture is smooth and creamy. Be careful not to overmix, as this can add too much air to the batter.
Pour the filling over the pre-baked crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is just slightly jiggly. The edges should be set, and the top may have a slight golden hue.
Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or preferably overnight, before serving.
Carefully release the springform pan and slice into 8 servings. Enjoy your Atkins-friendly cheesecake!
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.5 g | 376% | |
| Saturated Fat | 148.7 g | 744% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 20.9 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 756 mg | 58% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
