Low Carb Luxury Cheesecake
Indulge in the creamy decadence of Low Carb Luxury Cheesecake, a guilt-free dessert that doesn't compromise on flavor. With a buttery almond flour crust and a rich, velvety filling made from cream cheese, sour cream, and a hint of lemon, this dessert is a keto-friendly dream come true. Sweetened with low-carb alternatives like erythritol or allulose, this cheesecake fits seamlessly into low-carb and gluten-free lifestyles. Perfectly baked to achieve a luscious texture and finished with a slow cool-down to prevent cracking, this show-stopping treat is as elegant as it is irresistible. Whether served plain or topped with fresh berries, this easy-to-make cheesecake is bound to be the highlight of any dessert table.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter (melted)
- 2 tablespoons Granulated low-carb sweetener (e.g., erythritol)
- 24 ounces Cream cheese (softened)
- 0.75 cups Granulated low-carb sweetener (e.g., erythritol or allulose)
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Sour cream
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a mixing bowl, combine the almond flour, melted butter, and 2 tablespoons of granulated low-carb sweetener. Stir until well mixed and the texture resembles wet sand.
Press the crust mixture evenly onto the bottom of the prepared springform pan. Bake for 10 minutes, then allow to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated low-carb sweetener with an electric mixer until smooth and creamy.
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
Mix in the vanilla extract, sour cream, and lemon juice until all ingredients are fully incorporated.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
Turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven, run a knife around the edges to loosen it from the pan, and let it cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set before serving.
Slice and enjoy this rich, low-carb treat!
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.2 g | 513% | |
| Saturated Fat | 200.4 g | 1002% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1684 mg | 561% | |
| Sodium | 2577 mg | 112% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 39.3 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1268 mg | 98% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1002 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.
