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Keto Cheesecake with Almond Flour Crust

A thick slice of creamy Keto cheesecake with a golden-brown crust on a white plate.
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A rich and creamy sugar-free cheesecake with a nutty almond flour crust, perfect for your low-carb lifestyle.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup erythritol
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup powdered erythritol
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine almond flour and 1/4 cup erythritol. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 10 minutes. Remove from oven and let cool slightly.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 cup powdered erythritol until combined.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined. Do not overmix.
  6. Pour the filling over the prepared crust.
  7. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  8. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  9. Remove from oven and let cool completely on a wire rack.
  10. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a smoother crust, pulse almond flour and erythritol in a food processor before adding butter.
  • Ensure cream cheese and eggs are at room temperature for a creamy filling.
  • Avoid opening the oven door during baking to prevent cracking.
  • Serve chilled with sugar-free berries or a dollop of whipped cream.

Nutrition

Find it online: https://kitchenslang.com/keto-cheesecake-recipe/