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

Mar 22, 2024

Ashima Raizada

keto friendly cheesecake sugar friendly
keto friendly cheesecake sugar friendly
keto friendly cheesecake sugar friendly

Table Of Contents

Title

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

  1. 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.

  1. 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.

  1. 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.

  1. Chill

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

  1. 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.

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

  1. 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.

  1. 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.

  1. 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.

  1. Chill

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

  1. 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.

Table Of Contents

Title

Table Of Contents

Table Of Contents

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