Cheesecake Low Carb
Indulge in a creamy, guilt-free dessert with this decadent Low-Carb Cheesecake, a perfect blend of flavor and simplicity for those following a keto or low-sugar lifestyle. Featuring a buttery almond flour crust and a luscious cream cheese filling sweetened with erythritol, this recipe offers all the richness of traditional cheesecake without the carb overload. With only 20 minutes of prep time and a few pantry staples, this dessert is as easy to make as it is to enjoy. The optional hints of lemon juice and sour cream topping add a bright, tangy finish, while its velvety texture pairs beautifully with fresh berries or a dollop of whipped cream. Whether you’re curbing carbs or simply seeking a healthier indulgence, this cheesecake will satisfy your sweet tooth without compromise.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Erythritol or granulated low-carb sweetener
- 0.25 cups Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Erythritol or powdered low-carb sweetener
- 3 whole Large eggs
- 1 teaspoons Vanilla extract
- 1 tablespoon Lemon juice (optional)
- 0.5 cups Sour cream (optional, for topping)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a medium mixing bowl, combine the almond flour, 0.25 cups erythritol, and melted butter. Mix until it resembles the consistency of wet sand.
Press the almond flour mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake the crust for 10-12 minutes or until lightly golden. Let it cool while you prepare the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 0.75 cups powdered erythritol until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and optional lemon juice until just combined. Be careful not to overmix, as this can lead to cracks in the cheesecake.
Pour the cream cheese mixture over the cooled crust, spreading it out evenly with a spatula.
Place the springform pan on the middle rack of the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door slightly. Allow the cheesecake to cool slowly inside the oven for 1 hour to prevent cracks.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight for the best texture.
Optionally, spread a thin layer of sour cream over the top before serving or garnish with fresh berries for added flavor.
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.8 g | 402% | |
| Saturated Fat | 147.6 g | 738% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1249 mg | 416% | |
| Sodium | 1737 mg | 76% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 25.5 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 980 mg | 75% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 858 mg | 18% | |
*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.
