Indulge in the creamy decadence of a classic dessert without the guilt! This Keto Cheesecake is a sugar-free, low-carb twist on the beloved New York-style treat. With a buttery almond flour crust and a rich, velvety cream cheese filling, it’s the perfect dessert for satisfying your sweet tooth while sticking to your keto lifestyle. Whether it’s for a special occasion or a weeknight indulgence, this cheesecake is as simple to make as it is delicious—guaranteed to impress!
Nutritional information ,Per slice (serves 12)
Calories – 280
Fat – 25 g
protine – 6 g
net carb – 4 g
Ingredients
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp keto sweetener (like erythritol or monk fruit)
- 1/2 tsp vanilla extract
For the Filling:
- 3 (8 oz) packages cream cheese (softened)
- 3/4 cup keto sweetener
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
1. Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Crust
- In a medium bowl, combine almond flour, melted butter, sweetener, and vanilla extract.
- Mix until it forms a crumbly texture.
- Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Bake for 10 minutes or until slightly golden. Let it cool while preparing the filling.
3. Prepare the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sweetener with an electric mixer on medium speed until smooth and creamy.
- Add the eggs one at a time, mixing after each addition.
- Blend in vanilla extract, sour cream, and heavy cream until the mixture is fully combined and smooth.
4. Assemble the Cheesecake
- Pour the filling over the cooled crust and smooth the top with a spatula.
5. Bake the Cheesecake
- Place the cheesecake in the preheated oven and bake for 45–50 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour (this helps prevent cracking).
6. Chill and Serve
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Remove the cheesecake from the springform pan, slice, and serve.
Optional Toppings:
- Fresh berries (like strawberries or raspberries)
- Sugar-free chocolate drizzle
- Whipped cream
This Keto Cheesecake is proof that you don’t need sugar or carbs to enjoy a rich, creamy, and indulgent dessert. With its buttery crust and smooth filling, it’s a treat that feels luxurious yet fits perfectly into your low-carb lifestyle. Whether served plain or topped with your favorite keto-friendly additions, this cheesecake is sure to become a go-to recipe for special occasions or everyday cravings. Savor every bite, guilt-free!
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