Keto Classic Baked Cheesecake
Indulge your sweet tooth guilt-free with this creamy and decadent Keto Classic Baked Cheesecake, perfect for low-carb enthusiasts and dessert lovers alike. Featuring a buttery almond flour crust and a velvety filling made with rich cream cheese, tangy sour cream, and a hint of zesty lemon, this keto-friendly cheesecake is a delightful twist on the timeless favorite. Sweetened with erythritol, it keeps you on track while satisfying cravings for something luscious and indulgent. Easy to prepare with just 20 minutes of prep time, this cheesecake bakes to perfection and chills into a silky-smooth dessert, ideal for special occasions or everyday treats. With just 4g net carbs per serving, this cheesecake proves that going keto doesn't mean giving up the classics!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 3 tablespoons granulated erythritol
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated erythritol
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, mix together the almond flour and 3 tablespoons of granulated erythritol.
Add the melted butter to the almond flour mixture and combine until the mixture resembles wet sand.
Press the almond flour mixture into the bottom of a 9-inch springform pan to form the crust. Ensure it is even.
Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from oven and let it cool while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add 1 cup of granulated erythritol, vanilla extract, and lemon juice to the cream cheese. Beat until fully combined.
Add the eggs, one at a time, mixing well after each addition.
Fold in the sour cream and lemon zest. Mix gently until the filling is smooth and no lumps remain.
Pour the cream cheese filling over the pre-baked crust, smoothing out the top with a spatula.
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for an hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, run a knife around the edges of the cheesecake to release it from the pan. Remove the springform ring.
Slice and serve. Enjoy your keto classic baked cheesecake!
Nutrition Facts
Calories |
4359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.6 g | 534% | |
| Saturated Fat | 213.0 g | 1065% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1550 mg | 517% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 327.8 g | 119% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 47.2 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1399 mg | 108% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 955 mg | 20% | |
*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.
