Description
Indulge in this creamy, decadent Low-Carb Cheesecake that perfectly satisfies your sweet tooth without the carbs. A sure hit for any occasion!
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 your oven to 325°F (163°C).
- In a medium bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract. Mix until smooth and press into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy.
- Add in the powdered erythritol, eggs, lemon juice, vanilla extract, and lemon zest. Mix until well combined and smooth.
- Pour the cream cheese filling over the prepared crust in the springform pan.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.
- Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
For a firmer cheesecake, ensure it cools completely before refrigerating. Serve with a dollop of sugar-free whipped cream for extra indulgence.
- 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, Sugar-Free Cheesecake, Almond Flour Pie, Low-Carb Dessert