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Low Carb Keto Cheesecake with Almond Flour Crust

This Low Carb Keto Cheesecake with Almond Flour Crust is the ultimate comfort treat, offering a rich, creamy dessert that aligns with your health goals while being perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups almond flour
  • 1/4 cup granulated erythritol (or preferred sweetener)
  • 1/2 cup unsalted butter, melted
For the Filling
  • 3 packages cream cheese, softened (8 oz each)
  • 1 cup sour cream
  • 3/4 cup granulated erythritol (or preferred sweetener)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine 2 cups of almond flour, 1/4 cup of sweetener, and 1/2 cup of melted butter. Mix until sandy.
  3. Press the mixture evenly into the bottom of a greased 9-inch springform pan.
Baking the Crust
  1. Bake the crust for about 10-12 minutes, or until the edges are lightly golden.
Making the Filling
  1. In a large bowl, beat 3 packages of cream cheese until smooth.
  2. Add 1 cup of sour cream, 3/4 cup of sweetener, 3 eggs, 1 teaspoon of vanilla, and 1 tablespoon of lemon juice. Mix until creamy.
Combine and Bake
  1. Pour the cheesecake filling over the baked crust and smooth the top.
  2. Bake for 45-50 minutes until the center is set but slightly jiggly.
Cooling
  1. Turn off the oven and allow the cheesecake to cool in the oven for one hour.
  2. Refrigerate the cheesecake for at least 4 hours, preferably overnight before serving.

Notes

Store the cheesecake in the refrigerator for up to a week in an airtight container. You can freeze slices for up to three months, wrapped tightly and stored in a freezer-safe container. To reheat, thaw in the refrigerator overnight or microwave for about 30 seconds on low power.