If you’re on the hunt for a dessert that’s keto-friendly, this sugar-free cheesecake is a fantastic choice. Creamy, rich, and deliciously smooth, it’s the perfect way to enjoy a classic cheesecake without the carbs. You won’t even miss the sugar with this one—each bite is perfectly sweet and satisfying.
Equipment Needed
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Rubber spatula
Ingredients
For the Crust
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tbsp erythritol (or your preferred keto sweetener)
- 1 tsp vanilla extract
For the Filling
- 24 oz cream cheese, softened
- 1 cup powdered erythritol
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for a slight tang)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 325°F (163°C) and line the bottom of your springform pan with parchment paper.
2. Make the Crust
In a mixing bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Stir until it has a wet, sand-like texture. Press this mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes or until lightly golden, then set aside to cool.
3. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy. Add eggs, one at a time, mixing after each addition. Next, add sour cream, vanilla extract, and lemon juice, blending until just combined. Avoid overmixing to prevent cracks in the cheesecake.
4. Bake the Cheesecake
Pour the filling over the cooled crust, spreading evenly. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for one hour.
5. Chill
After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results. This allows the flavors to set and the cheesecake to fully firm up.
6. Serve and Enjoy
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve with your favorite keto-friendly toppings, like fresh berries or a drizzle of sugar-free chocolate.
Tips for the Best Keto Cheesecake
- Room Temperature Ingredients: Bring cream cheese and eggs to room temperature to achieve a smoother texture.
- Don’t Overmix: Avoid overbeating, which can introduce air bubbles and cause cracks during baking.
- Chill Completely: Chilling for several hours (or overnight) is key for the perfect texture.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge before serving.
FAQs
Can I use a different sweetener?
Yes! Stevia or monk fruit can be used in place of erythritol, but taste as you go, as sweetness levels vary.
Why did my cheesecake crack?
Cracking usually occurs when the cheesecake is overbaked or the oven temperature is too high. Avoid opening the oven frequently, as sudden changes in temperature can also cause cracks.
What toppings are keto-friendly?
Try a few fresh berries, a sprinkle of cinnamon, or sugar-free chocolate shavings for a delicious finish!
Nutrition (per slice, based on 12 servings)
- Calories: 320
- Fat: 30g
- Protein: 7g
- Net Carbs: 3g
Enjoyed this recipe? Leave a comment with your thoughts! Follow us on Facebook for more keto delights, and don’t forget to bookmark our page for easy access to new recipes and updates.
