Low Carb Apple Cheesecake
Indulge guilt-free with this decadent Low Carb Apple Cheesecake, a perfect fusion of creamy richness and fruity elegance. Crafted with a buttery almond flour crust and delicately sweetened with erythritol, this keto-friendly dessert delivers all the flavor without the carbs. The silky cream cheese filling is complemented by a layer of tart apple slices tossed in cinnamon and lemon juice, while a drizzle of unsweetened apple sauce adds a vibrant touch. Baked to perfection and chilled for a flawless presentation, this stunning cheesecake is the ideal centerpiece for any occasion. Perfect for low-carb diet enthusiasts or anyone seeking a refined dessert that feels indulgent yet light, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup butter, melted
- 2 tablespoons granulated erythritol
- 16 ounces cream cheese, softened
- 0.5 cup sour cream
- 0.75 cup granulated erythritol
- 1 teaspoon vanilla extract
- 3 eggs
- 1 large tart apple, peeled and thinly sliced
- 1 tablespoon lemon juice
- 0.5 teaspoon ground cinnamon
- 1 tablespoon granulated erythritol
- 2 tablespoons unsweetened apple sauce
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine almond flour, melted butter, and 2 tablespoons of erythritol for the crust. Mix until well combined.
Press the almond flour mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes or until the edges start to turn golden. Remove from the oven and let cool.
In a large bowl, beat the cream cheese and 3/4 cup erythritol with an electric mixer on medium speed until smooth and creamy.
Add sour cream and vanilla extract to the cream cheese mixture and mix until combined.
Add eggs one at a time, beating on low speed just until combined after each addition.
Pour the cheesecake batter onto the cooled crust and smooth the top.
In a small bowl, toss apple slices with lemon juice, 1 tablespoon erythritol, and cinnamon until well coated.
Arrange the apple slices over the top of the cheesecake filling in a circular pattern. Drizzle with the unsweetened apple sauce.
Bake the cheesecake in the preheated oven for 50-60 minutes or until the center is just set and the edges are lightly golden.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool inside the oven for an hour. This helps prevent cracking.
Remove from the oven and refrigerate the cheesecake for at least 4 hours, or overnight, before removing from the springform pan and serving.
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.2 g | 405% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1246 mg | 415% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 49.5 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1034 mg | 80% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 878 mg | 19% | |
*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.
