Low Carb Cheesecake Nut Crust
Indulge guilt-free with this luscious Low Carb Cheesecake featuring a nutty almond and pecan crust that’s both buttery and satisfying. This keto-friendly dessert combines creamy, tangy cheesecake filling with a perfectly baked, golden crust sweetened with erythritol for a low-carb twist on a classic treat. Made with wholesome ingredients like cream cheese, sour cream, and a hint of lemon juice, this cheesecake is rich, velvety, and bursting with flavor. Carefully crafted to minimize cracking, it’s baked to perfection and chilled for optimal creaminess. Perfect for special occasions or everyday cravings, this easy-to-make dessert serves 12 slices and pairs beautifully with fresh berries or a dollop of whipped cream. Whether you’re on a keto diet or just looking for a healthier dessert option, this recipe is sure to wow your taste buds!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Chopped pecans
- 4 tablespoons Butter, melted
- 3 tablespoons Powdered erythritol (or preferred low-carb sweetener)
- 24 ounces Cream cheese, softened
- 1 cup Granulated erythritol (or preferred low-carb sweetener)
- 2 teaspoons Vanilla extract
- 3 whole Large eggs
- 1 cup Sour cream
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or nonstick spray.
In a medium mixing bowl, combine almond flour, chopped pecans, melted butter, and powdered erythritol. Mix until a coarse, crumbly dough forms.
Press the nut crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to compact it tightly. Bake for 10 minutes, then remove from oven and set aside to cool slightly.
In a large bowl, beat the softened cream cheese and granulated erythritol together with a hand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add in the vanilla extract, sour cream, and lemon juice. Beat again until all ingredients are thoroughly combined.
With the mixer on low, add the eggs one at a time, beating just until incorporated. Avoid overmixing to prevent cracking during baking.
Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips, and bake the cheesecake for 45-50 minutes. The edges should be set, but the center will still appear slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake slowly cool in the oven for 1 hour. This helps prevent cracks.
Remove the cheesecake from the oven and run a thin knife around the edges to loosen it from the pan. Let it cool to room temperature, then cover and refrigerate for at least 4 hours (preferably overnight).
Before serving, release the springform pan and garnish with your favorite low-carb toppings, such as fresh berries or whipped cream. Slice into 12 pieces and enjoy!
Nutrition Facts
Calories |
4740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.1 g | 587% | |
| Saturated Fat | 216.4 g | 1082% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1550 mg | 517% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 346.7 g | 126% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 48.5 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1433 mg | 110% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1165 mg | 25% | |
*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.
