Introduction

This creamy and keto-friendly cheesecake is a delicious low-carb dessert that everyone can enjoy. With a buttery almond flour crust and a rich, smooth filling, it’s perfect for satisfying your sweet tooth without breaking your diet.

A close-up of a small cheesecake sitting on a white plate, placed on a white marbled surface. The cheesecake has one main layer, pale yellow with a smooth and dense texture, and a thin crust at the bottom. On top, a thick layer of glossy, dark red jam is being spread with a spoon held by a woman's hand. In the background, there are two more cheesecakes on white plates, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups almond flour
1/4 cup melted butter
2 tablespoons granulated sweetener (such as erythritol or stevia)
24 ounces cream cheese, softened
3/4 cup granulated sweetener
3 large eggs
1 teaspoon vanilla extract
1/4 cup heavy cream
1 tablespoon lemon juice

Instructions

Step 1: In a mixing bowl, combine the almond flour, melted butter, and granulated sweetener. Mix well until the ingredients are fully incorporated and the mixture resembles wet sand.
Step 2: Press the crust mixture into the bottom of a greased or parchment-lined springform pan. Use the back of a spoon or your fingertips to create an even layer.
Step 3: Preheat your oven to 325°F (165°C). Place the crust in the oven and bake for 10 minutes until it becomes slightly golden. Remove from the oven and set aside to cool.
Step 4: In a large mixing bowl, combine the softened cream cheese and granulated sweetener. Beat with an electric mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, heavy cream, and lemon juice until fully incorporated.
Step 5: Pour the cream cheese filling over the pre-baked crust in the springform pan. Smooth the top with a spatula to create an even surface.
Step 6: Place the springform pan with the cheesecake in the preheated oven. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
Step 7: Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours or overnight for best results.
Step 8: Before serving, carefully remove the sides of the springform pan. Slice the cheesecake into portions and serve chilled. You can top it with fresh berries or a dollop of sugar-free whipped cream for an extra touch of indulgence.

Tips & Variations

For a nut-free crust, try substituting almond flour with crushed pork rinds or a seed-based alternative.
Use full-fat cream cheese and heavy cream to keep the cheesecake rich and creamy.
If you prefer, add a teaspoon of lemon zest to the filling for a brighter flavor.
Sweeteners like monk fruit or allulose can be used in place of erythritol for different sweetness profiles.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake for up to 2 months; thaw in the refrigerator overnight before serving. Reheat is not recommended—serve chilled for the best texture and flavor.

How to Serve

A round cheesecake sits on a white plate, showing its smooth, creamy pale yellow top with a slight golden brown spot near the center. On top of the cheesecake, there is a small pile of fresh red strawberries with green leaves, dusted with a light layer of white powdered sugar. The background is a white marbled surface, and a woman's hand is gently touching one of the strawberries. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan. Just be sure to line it well with parchment paper to help release the cheesecake after baking.

What can I use if I don’t have an electric mixer?

A hand whisk can be used, but it may take longer to achieve a smooth, creamy filling. Be patient and mix thoroughly to avoid lumps.