Ingredients
Crust:
1 1/4 cup [140g] Almond Flour
1/4 cup [40g] Erythritol, powdered
1/4 cup [56g] Butter, melted
1 Teaspoon Vanilla Extract
1 Large Egg, room temperature
Pinch of Salt
Cheesecake Filling:
24 oz [681g] Full-Fat Cream Cheese, room temperature
Just under 1 cup [125g] Erythritol, powdered
2 Eggs
1/2 Tablespoon Lemon Juice
1 Teaspoon Vanilla Extract
How To Make
Crust:
Preheat the oven: Set it to 175°C (350°F) while you prep the crust.
Combine dry ingredients: Mix almond flour, powdered erythritol, and a pinch of salt in a large bowl.
Form the dough: Add melted butter, vanilla extract, and one egg. Stir until a thick batter forms.
Bake the crust: Press into a greased 9-inch pan and bake for 15 minutes, until lightly golden.
Cheesecake Filling:
Blend the filling: Use a hand mixer to beat cream cheese and powdered erythritol until smooth and creamy.
Add flavor: Mix in lemon juice, vanilla extract, and one egg until fully blended.
Finish it off: Add the second egg and continue mixing until the texture is smooth.
Assemble the cheesecake: Pour the filling over the baked crust. Raise oven temp to 175°C (350°F).
Bake and chill: Bake for 35 minutes. Cool completely, then chill for at least 5 hours before serving.
Ingredients
Crust:
1 1/4 cup [140g] Almond Flour
1/4 cup [40g] Erythritol, powdered
1/4 cup [56g] Butter, melted
1 Teaspoon Vanilla Extract
1 Large Egg, room temperature
Pinch of Salt
Cheesecake Filling:
24 oz [681g] Full-Fat Cream Cheese, room temperature
Just under 1 cup [125g] Erythritol, powdered
2 Eggs
1/2 Tablespoon Lemon Juice
1 Teaspoon Vanilla Extract
How To Make
Crust:
Preheat the oven: Set it to 175°C (350°F) while you prep the crust.
Combine dry ingredients: Mix almond flour, powdered erythritol, and a pinch of salt in a large bowl.
Form the dough: Add melted butter, vanilla extract, and one egg. Stir until a thick batter forms.
Bake the crust: Press into a greased 9-inch pan and bake for 15 minutes, until lightly golden.
Cheesecake Filling:
Blend the filling: Use a hand mixer to beat cream cheese and powdered erythritol until smooth and creamy.
Add flavor: Mix in lemon juice, vanilla extract, and one egg until fully blended.
Finish it off: Add the second egg and continue mixing until the texture is smooth.
Assemble the cheesecake: Pour the filling over the baked crust. Raise oven temp to 175°C (350°F).
Bake and chill: Bake for 35 minutes. Cool completely, then chill for at least 5 hours before serving.
Cheesecake
Description
Cheesecake, keto-style, brings you rich, creamy indulgence with just 3 g net carbs per slice. Made with a buttery almond flour crust and smooth cream cheese filling, it offers all the flavor of the original with none of the sugar. Top with berries or a swirl of whipped cream for extra flair. Whether it’s a celebration or a quiet night in, this low-carb cheesecake is a delicious way to stay on track without sacrificing dessert.
Category
Cheesecakes
Nutrition List (per serving)
Total Fat: 26g | Carbs: 4g | Added Sugar: 0g | Fiber: 1g | Protein: 9g | Net Carbs: 3g
Grade
2–5g Net Carbs
Preparation Time
50 Minutes
Servings
12 Servings
Ingredients Information
Disclaimer
Information on this page is for general educational purposes and is not medical advice. Nutrition needs vary; consider allergies, intolerances, and individual health conditions when preparing recipes. If you have diabetes, kidney disease, an eating-disorder history, or other medical concerns, consult a qualified professional before making major dietary changes (including keto-style diets).