Keto Cheesecake Recipe – Low-Carb, Creamy & Delicious
If you’re searching for a low-carb dessert that feels indulgent but won’t ruin your diet, this Keto Cheesecake is the perfect choice. With only a handful of ingredients, this creamy cheesecake fits perfectly into any keto meal plan and satisfies your sweet tooth without added sugar.
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup unsalted butter (melted)
- 2 tbsp powdered erythritol (or keto-friendly sweetener)
- ½ tsp vanilla extract
For the Filling:
- 16 oz cream cheese (softened)
- ½ cup sour cream
- ½ cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional for freshness)
Instructions
- Prepare the Crust
- Preheat oven to 325°F (160°C).
- Mix almond flour, melted butter, sweetener, and vanilla.
- Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then cool.
- Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Add sweetener, sour cream, vanilla, and lemon juice. Mix well.
- Add eggs one at a time, mixing gently.
- Bake
- Pour filling over cooled crust.
- Bake for 45–50 minutes, until the edges are set but the center is slightly jiggly.
- Turn off oven, crack door open, and let cool slowly (prevents cracking).
- Chill & Serve
- Refrigerate for at least 4 hours (overnight is best).
- Slice and enjoy with sugar-free whipped cream or fresh berries.
Conclusion
This Keto Cheesecake proves that eating low-carb doesn’t mean giving up on dessert. With its rich, creamy texture and perfectly balanced sweetness, it’s a treat the whole family will love—whether they’re following a keto lifestyle or not. Easy to prepare and endlessly versatile with toppings, this cheesecake is sure to become a go-to recipe in your kitchen. Enjoy every guilt-free bite!
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Enjoy.