Keto Classic Cheesecake Slice
Indulge in the creamy decadence of a "Keto Classic Cheesecake Slice," the ultimate guilt-free dessert that's perfect for low-carb lifestyles. This keto-friendly recipe features a buttery almond flour crust and a luscious cream cheese filling sweetened with granulated erythritol for a sugar-free treat. Flavored with hints of vanilla and a touch of tangy lemon juice, each slice offers a velvety texture and rich flavor that's as indulgent as it is wholesome. With just 15 minutes of prep time and simple baking steps, this dessert is easy to make and ideal for sharing. Serve chilled for a refreshing, keto-approved dessert that's sure to satisfy your sweet tooth without compromising your goals. Perfect for ketogenic diets, sugar-free dessert lovers, or anyone craving a healthier twist on the classic cheesecake!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup unsalted butter
- 0.25 cup granulated erythritol
- 16 ounces cream cheese
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon lemon juice
- 0.75 cup granulated erythritol
Instructions
Preheat the oven to 325°F (163°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix together almond flour, 0.25 cup granulated erythritol, and melted unsalted butter until well combined.
Press the almond flour mixture firmly into the prepared baking dish to form the crust. Bake in the preheated oven for 10-12 minutes until slightly golden. Set aside to cool.
In a large bowl, combine the cream cheese and granulated erythritol. Beat with an electric mixer on medium speed until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture, and blend until combined.
Add the eggs, one at a time, beating on low speed after each addition, just until mixed in.
Add lemon juice and gently mix into the filling.
Pour the cheesecake filling over the cooled almond flour crust and spread evenly.
Bake in the preheated oven for 50-55 minutes, or until the edges are set but the center jiggles slightly when shaken.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, until completely set.
Once chilled, lift the cheesecake out of the pan using the parchment overhang and cut into 12 slices.
Serve chilled and enjoy your keto-friendly classic cheesecake slices.
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.3 g | 371% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 31.3 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 993 mg | 76% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 836 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.
