Keto Cheesecake
A deliciously creamy and rich cheesecake that's low in carbs, perfect for anyone following a keto diet.
Ingredients
For the crust
- 1.5 cups almond flour A keto-friendly alternative to regular flour.
- 0.25 cups erythritol Can substitute with your choice of keto-friendly sweetener.
- 0.5 cups melted butter Used to bind the crust ingredients.
- 1 tsp vanilla extract For added flavor.
- a pinch salt Enhances the flavor of the crust.
For the cheesecake filling
- 16 oz cream cheese (softened) Essential for a creamy texture.
- 0.5 cups sour cream Adds creaminess and tang.
- 0.75 cups erythritol Adjust to taste for sweetness.
- 4 large eggs Bind the filling together.
- 2 tsp vanilla extract For flavor.
- 1 tbsp lemon juice (optional) For a tangy flavor.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine almond flour, erythritol, melted butter, vanilla extract, and salt until it looks like wet sand.
- Press the mixture into the bottom of a springform pan. Bake for 10-12 minutes, until lightly golden. Let it cool.
Making the Filling
- In a large bowl, beat the cream cheese until smooth and fluffy.
- Gradually add erythritol, mixing well until there are no lumps.
- Incorporate sour cream, vanilla extract, and lemon juice, blending until smooth.
- Add eggs one at a time, mixing just enough to incorporate each egg.
Baking
- Pour the cheesecake filling over the cooled crust.
- Bake for 50-60 minutes until the edges look set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
Chilling and Serving
- Once cooled, refrigerate the cheesecake for at least 4 hours (overnight is best) before serving.
Notes
Use room temperature ingredients for a smoother filling. Experiment with flavors and toppings. Don't rush the chilling process for the best texture.