Description
This Keto Sugar-Free Cheesecake offers a creamy, sweet treat that aligns with your keto diet, featuring a buttery almond flour crust and a smooth cream cheese filling.
Ingredients
Scale
- 2 cups blanched almond flour (for a nut-free option, substitute with sunflower seed flour)
- 1/3 cup unsalted butter, melted
- 2 tablespoons granular monk fruit allulose blend (or your preferred granular keto sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 32 oz full-fat cream cheese, softened at room temperature
- 1 1/4 cups powdered monk fruit allulose blend (powdered erythritol or other powdered keto sweeteners work too)
- 3 large eggs, room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- In a medium bowl, combine the almond flour, melted butter, granular sweetener, vanilla extract, and salt. Mix until you achieve a crumbly, dough-like consistency.
- Press the mixture firmly into the bottom of your prepared springform pan, creating an even layer. Use the bottom of a flat glass to compact it tightly.
- Bake the crust for 10-12 minutes until it’s just beginning to turn golden. Remove from the oven and let cool while preparing the filling. Keep the oven on.
- In a large mixing bowl or stand mixer, beat the softened cream cheese on low speed until completely smooth with no lumps.
- Add the powdered sweetener gradually while continuing to beat on low speed. Scrape down the sides of the bowl to ensure everything is well incorporated.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated.
- Mix in the lemon juice and vanilla extract until just combined.
- Pour the filling mixture over the pre-baked crust in the springform pan.
- Smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
- Place the cheesecake in the oven and bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and run a knife around the edges of the pan. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Room temperature ingredients are essential to achieve a lump-free, smooth texture.
- For ultra-creamy results, consider a water bath during baking to prevent cracking.
- This cheesecake can be stored in the refrigerator for up to 5 days, or frozen in slices for up to 3 months.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 0
- Sodium: N/A
- Fat: 31
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5
- Fiber: 1
- Protein: 7
- Cholesterol: N/A
Keywords: keto cheesecake, sugar free dessert, low carb cheesecake, keto dessert, almond flour crust