Imagine sinking your fork into a creamy, decadent cheesecake that's not only mind-blowingly delicious but also completely guilt-free. This revolutionary keto-friendly cheesecake is about to change everything you thought you knew about desserts. Whether you're following a strict low-carb diet or just looking to enjoy a healthier treat, this sugar-free cheesecake delivers all the rich, velvety satisfaction of a classic dessert without the carb overload.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
- In a medium mixing bowl, combine almond flour and erythritol. Pour in melted butter and mix thoroughly until the mixture resembles coarse crumbs.
- Press the almond flour mixture evenly into the bottom of the prepared springform pan, creating a firm and compact crust. Use the back of a spoon or a flat-bottomed measuring cup to ensure an even surface.
- Place the crust in the refrigerator to chill while preparing the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Add sour cream, vanilla extract, and lemon juice to the cream cheese. Mix on medium speed until well combined and smooth.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Remove the crust from the refrigerator and pour the cheesecake filling evenly over the crust.
- Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the oven door open. Allow the cheesecake to cool slowly in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature for an additional hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides and slice into 8 equal servings.
- Optional: Garnish with fresh berries, sugar-free whipped cream, or a sprinkle of lemon zest before serving.
Tips
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature to create a smooth, lump-free filling.
- Don't Overmix: When adding eggs, mix just until combined to prevent incorporating too much air, which can cause cracking.
- Water Bath Alternative: If you want extra insurance against cracks, place a pan of hot water on the bottom rack of the oven while baking.
- Cooling is Crucial: The slow cooling process is key to preventing cracks and ensuring a perfect texture.
- Chill Thoroughly: Always refrigerate for at least 4 hours (overnight is best) to allow the cheesecake to set completely.
- Clean Cuts: Use a hot, clean knife wiped between each slice for perfect, smooth servings.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, making it perfect for make-ahead desserts.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 6g
Protein: 12g
Fat: 42g
Saturated Fat: 22g
Cholesterol: 165mg
