Low Carb Classic Baked Cheesecake
Indulge in the creamy decadence of this Low Carb Classic Baked Cheesecake, a guilt-free dessert that combines timeless flavors with a health-conscious twist. Featuring a buttery almond flour crust and a rich, velvety cream cheese filling, this keto-friendly cheesecake is perfectly sweetened with your choice of low-carb sweetener. Brightened with a hint of vanilla and a splash of fresh lemon juice, it’s baked to perfection—with just the right amount of jiggle—then chilled for ultimate indulgence. With only 20 minutes of prep time, this easy-to-make treat is ideal for dessert lovers looking to cut down on carbs without sacrificing flavor. Serve it simply or garnish with fresh berries for an elegant, crowd-pleasing finish!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1/3 cup Butter, melted
- 1 tablespoon Granulated erythritol (or preferred low-carb sweetener)
- 1/4 teaspoon Salt
- 24 ounces Cream cheese, softened
- 1 cup Granulated erythritol (or preferred low-carb sweetener)
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 1/2 cup Sour cream
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 325°F (163°C).
In a medium-sized bowl, mix together the almond flour, melted butter, 1 tablespoon of granulated erythritol, and salt until well combined and crumbly.
Press the almond flour mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a measuring cup to smooth out the surface evenly.
Bake the crust in the preheated oven for 10-12 minutes until lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add 1 cup of granulated erythritol to the cream cheese, beating until well combined, and scrape down the sides of the bowl as needed.
Mix in the vanilla extract, followed by the eggs, one at a time, ensuring each egg is well incorporated before adding the next.
Add the sour cream and lemon juice to the mixture, beating until smooth and creamy.
Pour the cream cheese filling over the cooled almond crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake in the center of the oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly in the oven for about an hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight if possible.
Once fully set and chilled, run a knife around the edges of the pan to loosen the cheesecake and carefully remove the sides of the springform pan.
Slice and serve the cheesecake as desired. Enjoy your low-carb classic baked cheesecake!
Nutrition Facts
Calories |
4345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.0 g | 533% | |
| Saturated Fat | 210.4 g | 1052% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1726 mg | 575% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 330.8 g | 120% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 39.2 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1273 mg | 98% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1013 mg | 22% | |
*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.
