Keto Classic Cheesecake
Indulge in the creamy decadence of this Keto Classic Cheesecake, a low-carb version of a timeless dessert that's perfect for satisfying your sweet tooth without breaking your diet! Featuring a buttery almond flour crust and a rich, velvety filling made with cream cheese, sour cream, and a hint of vanilla and lemon zest, this gluten-free cheesecake is sweetened with erythritol to keep it keto-friendly. With only 20 minutes of prep time and an hour to bake, this impressive dessert is as easy to make as it is delicious. Whether you're following a ketogenic lifestyle or simply looking for a guilt-free treat, this cheesecake is a crowd-pleaser that serves 12 and tastes just as indulgent as the traditional recipe. Serve it chilled for a refreshing finale to any meal!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Unsalted butter
- 0.333 cup Erythritol sweetener
- 24 oz Cream cheese
- 1 cup Sour cream
- 4 large Eggs
- 1 tablespoon Vanilla extract
- 1 teaspoon Lemon zest
- 1 cup Erythritol sweetener
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with butter.
In a medium bowl, mix the almond flour and 1/3 cup erythritol sweetener. Melt the butter and combine it with the almond flour mixture until it resembles 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 just lightly golden. Remove from oven and set aside to cool while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add in 1 cup erythritol sweetener and continue beating until combined.
Add the sour cream, mixing well, followed by the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Add vanilla extract and lemon zest, mixing on low speed until fully incorporated.
Pour the cheesecake filling over the cooled almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until the center is set and just slightly jiggly.
Turn off the oven and crack open the oven door, allowing the cheesecake to cool inside slowly for about 1 hour.
Refrigerate the cheesecake for at least 4 hours or preferably overnight before serving.
Run a knife around the edge of the cheesecake before removing the springform pan sides. Slice and enjoy your keto-friendly dessert!
Nutrition Facts
Calories |
4691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.1 g | 568% | |
| Saturated Fat | 209.1 g | 1046% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1670 mg | 557% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 413.2 g | 150% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 50.1 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1508 mg | 116% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1219 mg | 26% | |
*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.
