keto friendly cheesecake
Indulge in guilt-free sweetness with our heavenly keto cheesecake recipe! Creamy, rich, and utterly satisfying, this dessert is a delightful low-carb treat for any occasion. With a luscious almond flour crust and a velvety smooth filling, every bite is a celebration of flavor without the sugar spike. Perfect for those following a ketogenic lifestyle or simply seeking a decadent yet wholesome dessert option.
Here’s a detailed recipe for a keto-friendly cheesecake:
Keto-Friendly Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice)
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 2/3 cup powdered erythritol (adjust according to your sweetness preference)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Zest of one lemon (optional, for extra flavor)
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Instructions:
1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or coconut oil.
2. Make the Crust:
- In a medium-sized bowl, combine the almond flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until well combined.
- Press the mixture evenly into the bottom of the greased springform pan, creating a firm and even crust.
- Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool while you prepare the filling.
3. Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and lemon zest (if using), mixing until all ingredients are fully incorporated and the filling is smooth.
4. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
- Tap the pan gently on the countertop to release any air bubbles.
- Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
5. Serve and Enjoy:
- Once chilled and set, remove the cheesecake from the springform pan and slice into portions.
- Serve the keto-friendly cheesecake as is or with a dollop of whipped cream and fresh berries for garnish, if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.