Low Carb Classic Cheesecake Slice
Indulge guilt-free with this rich and creamy Low Carb Classic Cheesecake Slice, a decadent dessert that's perfect for satisfying your sweet tooth without compromising your carb goals. Featuring a buttery almond flour crust and a luscious cream cheese filling sweetened with erythritol, this cheesecake is a dream for those following keto or low-carb diets. A hint of vanilla and a touch of zesty lemon juice elevate the flavor, creating a perfectly balanced treat. With just 20 minutes of prep time and no advanced baking skills required, you can whip up this dessert effortlessly. Whether served at a dinner party or enjoyed as an after-dinner indulgence, these cheesecake slices are guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.33 cup unsweetened butter, melted
- 0.25 cup granulated erythritol
- 1 teaspoon vanilla extract
- 24 ounces cream cheese, softened
- 0.75 cup powdered erythritol
- 0.5 cup sour cream
- 3 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
Instructions
Preheat the oven to 325°F (163°C). Line a 9x9-inch baking dish with parchment paper, allowing some overhang for easy removal.
In a medium-sized bowl, combine the almond flour, melted butter, granulated erythritol, and 1 teaspoon of vanilla extract. Stir until the mixture resembles coarse sand.
Press the almond flour mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
Meanwhile, in a large mixing bowl, beat the softened cream cheese and powdered erythritol with an electric mixer until smooth and creamy.
Add the sour cream, eggs, lemon juice, and 1 tablespoon of vanilla extract to the cream cheese mixture. Continue to beat until fully incorporated and smooth.
Pour the cream cheese filling over the pre-baked crust, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Use the parchment overhang to lift the cheesecake from the pan. Slice into 12 equal pieces and serve chilled.
Nutrition Facts
Calories |
4297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.6 g | 529% | |
| Saturated Fat | 209.2 g | 1046% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1542 mg | 514% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 312.1 g | 113% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 40.0 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1247 mg | 96% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 971 mg | 21% | |
*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.
