Low Carb Classic Cheesecake
Indulge in the creamy decadence of this **Low Carb Classic Cheesecake**, a guilt-free twist on the beloved dessert. This recipe features a buttery almond flour crust and a velvety filling made with smooth cream cheese, sweetened with keto-friendly granulated erythritol. Subtle notes of vanilla and a hint of refreshing lemon zest take the flavor to the next level. Perfectly baked to achieve a light, airy texture with a classic cheesecake wobble, it’s cooled gradually to prevent cracking and chilled to achieve that irresistible creamy perfection. Ready in just 20 minutes of prep time and yielding 12 servings, this low-carb dessert is ideal for special occasions or satisfying your everyday sweet tooth without breaking your keto diet. Serve chilled for a rich, indulgent treat that’s sure to please! **Keto cheesecake**, **low-carb dessert**, and **sugar-free cheesecake** lovers, this one’s for you.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup unsalted butter
- 0.25 cup granulated erythritol
- 32 ounces cream cheese
- 1 cup granulated erythritol
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F (163°C).
In a medium-sized bowl, combine the almond flour, melted butter, and 1/4 cup granulated erythritol. Mix thoroughly until the mixture resembles wet sand.
Press the almond flour mixture into the bottom of a 9-inch springform pan, forming an even crust. Use a flat-bottomed cup to firmly press the crumbs. Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
In a large mixing bowl, beat the cream cheese and 1 cup granulated erythritol using an electric mixer on medium speed until smooth and fluffy.
Add the vanilla extract and mix until combined.
Add the eggs, one at a time, mixing on low speed until just incorporated. Avoid overmixing the batter.
Mix in the sour cream and lemon zest until just combined.
Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still wobbly when shaken.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to set fully.
Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then release the springform and remove the outer ring.
Slice and serve chilled. Enjoy your low-carb classic cheesecake!
Nutrition Facts
Calories |
5003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.1 g | 607% | |
| Saturated Fat | 239.2 g | 1196% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1837 mg | 612% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 350.0 g | 127% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 56.9 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1619 mg | 125% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1513 mg | 32% | |
*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.
