Sugar Free Cheesecake
Indulge guilt-free with this luscious Sugar-Free Cheesecake, a creamy dream perfect for dessert lovers mindful of their sugar intake. Featuring a buttery almond flour crust and a rich filling sweetened with powdered erythritol, this low-carb cheesecake delivers all the decadence you crave without the sugar crash. With just 20 minutes of prep time, this easy-to-make recipe combines classic flavors with a modern twist, thanks to zero-sugar ingredients and a perfectly creamy texture. Whether you're following a keto, diabetic-friendly, or low-carb diet, this dessert promises to satisfy your sweet tooth while staying true to your goals. Serve it chilled for an elegant treat that’s as delicious as it is wholesome!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.3333333333333333 cup Unsalted butter (melted)
- 2 tablespoons Powdered erythritol
- 16 ounces Cream cheese (softened)
- 0.75 cup Powdered erythritol (for filling)
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 0.25 cup Heavy cream
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper for easier removal.
In a medium bowl, mix the almond flour, melted butter, and 2 tablespoons of powdered erythritol until it resembles a crumbly dough.
Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup powdered erythritol with an electric mixer until smooth and fluffy, about 2–3 minutes.
Add the vanilla extract, mixing well, and then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the heavy cream until the filling is completely smooth and creamy.
Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula.
Bake the cheesecake in the preheated oven for 40–50 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool for 1 hour to prevent cracks from forming.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.
Once chilled, run a knife around the edges of the pan before releasing the springform. Slice, serve, and enjoy your sugar-free cheesecake!
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.8 g | 404% | |
| Saturated Fat | 153.2 g | 766% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 21.4 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 470 mg | 10% | |
*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.
