Creamy Keto-Friendly Cheesecake Recipe
This creamy and keto-friendly cheesecake recipe features a rich almond flour crust and a smooth cream cheese filling sweetened with granulated sweetener, making it perfect for those following a low-carb or ketogenic diet. Baked to perfection, this dessert offers a satisfying texture with a slightly golden crust and a luscious, velvety center.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons granulated sweetener (such as erythritol or stevia)
For the Filling:
- 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
- Preparing the Crust: 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.
- Pressing the Crust: 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.
- Pre-baking the Crust: 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.
- Mixing the Filling: 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.
- Pouring the Filling: 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.
- Baking the Cheesecake: 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.
- Cooling and Chilling: 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.
- Serving and Enjoying: 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.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use a water bath during baking for an even more moist texture and to prevent cracking.
- Sweeteners such as erythritol or stevia are keto-friendly alternatives to sugar.
- Allow the cheesecake to chill thoroughly to achieve the best slicing texture.
- Optionally, garnish with fresh berries or sugar-free whipped cream before serving.
Keywords: keto cheesecake, low carb dessert, creamy cheesecake, almond flour crust, keto-friendly dessert, sugar-free cheesecake
