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 3g 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
Strict Keto
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