Rich, smooth, and perfectly sweet, this Keto Cheesecake is a low-carb dessert dream—easy to make and hard to resist!
🍴 Prep Time: 15 minutes 🔥 Cooking Time: 50 minutes 🗄️ Cooling Time: 4 hours ⏳ Total Time: 5 Hours 5 minutes 🪜 Difficulty Level: Easy 🍽️ Recipe Makes: 12 Servings
For Almond Flour Crust ☐ 1 ½ cups almond flour ☐ ¼ cup granulated erythritol ☐ ¼ cup melted butter ☐ 1 tsp vanilla extract For Cheesecake Filling ☐ 24 oz cream cheese, softened ☐ ¾ cup powdered erythritol ☐ 3 large eggs ☐ 1 tsp vanilla extract ☐ ¼ cup heavy cream ☐ Zest of 1 fresh lemon
1. Preheat oven to 325°F (163°C). 2. Mix almond flour, erythritol, melted butter, and vanilla in a bowl. 3. Press mixture into a greased springform pan and bake for 8–10 minutes until golden. Let cool completely. 4. Beat cream cheese and powdered erythritol until smooth. 5. Add eggs one at a time, mixing on low, then stir in vanilla, heavy cream, and lemon zest. 6. Pour filling over cooled crust and bake for 45–50 minutes until center is set but slightly jiggly. 7. Cool in pan for 1 hour, then refrigerate for at least 3 hours or overnight before serving.
Pair it with berry cobbler, keto whipped cream, or sugar-free chocolate syrup. Add crunch with chopped nuts or toasted coconut, and enjoy with coffee or tea.