A rich, creamy, low-carb cheesecake made with almond flour crust and a silky cream cheese filling. Tastes just like classic cheesecake, without the sugar or carb
For the Crust
1 ½ cups almond flour (finely ground, not almond meal)
3 tbsp powdered erythritol (or monk fruit blend)
¼ cup unsalted butter, melted and cooled slightly
1 tsp vanilla extract
For the Filling
24 oz (3 blocks) cream cheese, softened to room temperature
1 cup powdered erythritol (or monk fruit blend)
3 large eggs, room temperature
½ cup sour cream, room temperature
1 tsp vanilla extract
1 tsp lemon juice (optional, for brightness)
Preheat Oven: Heat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Make the Crust:
In a bowl, mix almond flour, sweetener, melted butter, and vanilla until crumbly.
Press the mixture evenly into the bottom of the pan (a flat-bottom glass works great).
Bake for 10 minutes, then let cool.
Prepare the Filling:
Beat cream cheese until smooth and fluffy (use a hand or stand mixer).
Add sweetener and mix well.
Add eggs one at a time, mixing on low speed (don’t overbeat).
Stir in sour cream, vanilla, and lemon juice until smooth.
Bake the Cheesecake:
Pour filling over the cooled crust.
Tap pan lightly to remove air bubbles.
Bake 50–60 minutes until edges are set but the center is slightly jiggly.
Cool Gradually:
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour (prevents cracks).
Remove, let cool at room temp, then refrigerate at least 4 hours (overnight is best).
Serve & Enjoy:
Slice and serve as-is, or top with sugar-free whipped cream and fresh berries.
Don’t overmix the eggs—too much air can cause cracks.
If top browns too fast, tent loosely with foil.
Best served chilled overnight for perfect texture.
Find it online: https://www.wellnesswarrior.org/keto-cheesecake/