Low Carb Cheesecake
Indulge in the creamy decadence of this Low Carb Cheesecake, a guilt-free dessert that’s as satisfying as it is simple to make. Featuring a buttery almond flour crust and a rich, velvety filling made with cream cheese, heavy cream, and sour cream, this keto-friendly cheesecake is sweetened with low-carb alternatives like erythritol or monk fruit. With just 20 minutes of prep and one hour of baking, this no-fuss recipe delivers a perfectly smooth and tangy dessert that pairs beautifully with fresh berries or a drizzle of sugar-free chocolate. Whether you're following a low-carb, keto, or gluten-free lifestyle, this cheesecake is the ultimate treat that doesn't compromise on flavor or texture.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter, melted
- 0.25 cups Granulated low-carb sweetener (erythritol or monk fruit)
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated low-carb sweetener (erythritol or monk fruit)
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 0.75 cups Heavy cream
- 0.5 cups Sour cream
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with nonstick cooking spray or butter.
In a medium mixing bowl, combine the almond flour, melted butter, and 1/4 cup of the granulated low-carb sweetener. Mix until the mixture resembles wet sand.
Press the almond flour crust mixture into the bottom of the springform pan, creating an even layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 3/4 cup of granulated low-carb sweetener until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and mix again, ensuring it is fully incorporated.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the heavy cream and sour cream until the filling is smooth and well combined.
Pour the filling over the pre-baked crust, smoothing the top with a spatula if necessary.
Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Run a knife around the edge of the pan before releasing the springform to ensure a clean edge. Slice and serve cold. Enjoy!
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.8 g | 464% | |
| Saturated Fat | 182.4 g | 912% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 302.2 g | 110% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 30.1 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 929 mg | 71% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 484 mg | 10% | |
*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.
