Lite Almond Cheesecake Lower Carb
Indulge in the creamy, guilt-free decadence of Lite Almond Cheesecake, a lower-carb dessert crafted to satisfy your sweet tooth while keeping things light. Featuring a buttery almond flour crust and a rich, velvety filling sweetened with granulated erythritol, this keto-friendly cheesecake is infused with hints of vanilla and almond extract for a delightful, nutty flavor. Topped with a sprinkle of sliced almonds, this dessert strikes the perfect balance between elegance and simplicity. With just 20 minutes of prep time and no compromise on taste or texture, this wholesome recipe is an excellent choice for those seeking a low-carb dessert option that feels like an indulgent treat. Perfect for family dinners, special occasions, or meal-prepped desserts, this cheesecake is as beautiful as it is satisfying.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter
- 3 tablespoons Granulated erythritol
- 16 ounces Cream cheese
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 0.75 cup Granulated erythritol (for filling)
- 3 large Eggs
- 0.5 cup Sour cream
- 0.25 cup Sliced almonds
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or cooking spray. Optionally, line the bottom with parchment paper for easier removal.
In a medium-sized bowl, mix the almond flour, melted butter, and 3 tablespoons of granulated erythritol until it forms a crumbly dough.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Add 0.75 cups of granulated erythritol, the vanilla extract, and almond extract to the cream cheese. Beat until fully incorporated.
Mix in the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air.
Gently beat in the sour cream until the mixture is smooth and creamy.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges are set, but the center is slightly jiggly when shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Before serving, sprinkle the top of the cheesecake with sliced almonds. Optionally, toast the almonds beforehand for extra flavor.
Nutrition Facts
Calories |
3504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.4 g | 424% | |
| Saturated Fat | 145.9 g | 730% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 288.1 g | 105% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 32.7 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1101 mg | 85% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1096 mg | 23% | |
*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.
