Keto-Friendly Cheesecake (Sugar-Free & Low Carb)

Dietary Preferences: Gluten-Free, Low Carb, Sugar-Free, Suitable for a Keto Diet
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 16 servings

Ingredients

1. For the Cheesecake Base

• 2 cups Finely Ground Almond Flour

• 1/3 cup Melted Unsalted Butter

• 2 tbsp Granulated Erythritol (or any keto-friendly granulated sweetener)

• 1 tsp Pure Vanilla Extract

2. For the Cheesecake Filling

• 32 oz (four 8-oz packages) Full-Fat Cream Cheese, softened to room temperature

• 1 and 1/4 cups Powdered Erythritol (or any keto-friendly powdered sweetener)

• 3 Large Eggs, at room temperature

• 1 tbsp Freshly Squeezed Lemon Juice

• 1 tsp Vanilla Extract

Instructions

1. Prepare the Cheesecake Base

• Preheat your oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper for easy removal.

• Combine the almond flour, melted butter, granulated erythritol, and vanilla extract in a mixing bowl. Stir until the mixture resembles wet sand.

• Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.

• Bake in the preheated oven for about 10-12 minutes, or until lightly golden. Allow to cool while you prepare the filling.

2. Make the Cheesecake Filling

• In a large bowl, beat the softened cream cheese with powdered erythritol until smooth and creamy. Scrape down the sides of the bowl as necessary.

• Add the eggs one at a time, fully incorporating each before adding the next. Avoid overmixing. Stir in the lemon juice and vanilla extract until just combined.

3. Assemble and Bake

• Pour the filling over the cooled base, smoothing the top with a spatula.

• Bake for 40-55 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.

• Turn off the oven, crack open the door, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

4. Chill

• After cooling, refrigerate the cheesecake for at least 4 hours, or overnight, to set it completely.

5. Serve

• Remove the cheesecake from the refrigerator about 15 minutes before serving. Run a knife around the edge of the pan, then release and remove the springform edge.

• Slice and serve chilled. Optional: top with fresh berries or a drizzle of keto-friendly chocolate for extra indulgence.

Enjoy this delightful, creamy keto cheesecake that's perfect for satisfying your sweet tooth without breaking your carb limit.