Description
Indulge in this delicious Low-Carb Cheesecake featuring a buttery almond flour crust and a creamy, rich filling that’s perfect for a guilt-free dessert.
Ingredients
Scale
- 2 cups blanched almond flour
- ⅓ cup butter
- melted
- 3 tablespoons powdered erythritol sweetener
- 1 teaspoon vanilla extract
- 4 (8 ounce) packages cream cheese
- softened
- 1 ¼ cups powdered erythritol sweetener
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the almond flour, melted butter, powdered erythritol, and vanilla extract to form the crust.
- Press the crust mixture into the bottom of a springform pan and bake for 10 minutes.
- While the crust is baking, beat the softened cream cheese and powdered erythritol together until smooth.
- Add the eggs, lemon juice, vanilla extract, and lemon zest to the cream cheese mixture, beating until well combined.
- Pour the filling over the pre-baked crust and smooth the top.
- Bake for 30 minutes, or until the center is set and slightly jiggly.
- Allow to cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
For best results, refrigerate overnight to enhance the flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 40 g
- Saturated Fat: 19 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 135 mg
Keywords: Low-Carb Cheesecake, Keto Dessert, Almond Flour Cheesecake, Sugar-Free Cheesecake