Easy Keto Sugar-Free Cheesecake Recipe
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
- 9-inch springform pan
- Electric Mixer
- Mixing Bowls
- Rubber spatula
Ingredients
- 1 ½ cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol (or preferred keto sweetener)
- 1 tsp vanilla extract
- 24 oz cream cheese (softened)
- 1 cup powdered erythritol
- 3 large eggs
- 1 cup sour cream
- 1 tbsp lemon juice (optional)
Instructions
- Preheat your oven to 325°F (163°C) and line the bottom of your springform pan with parchment paper.
- In a mixing bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Stir until the mixture resembles wet sand. Press this into the bottom of the pan to form the crust. Bake for 10 minutes or until lightly golden, then set aside to cool.
- Beat the softened cream cheese and powdered erythritol in a large bowl until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla extract, and lemon juice until just combined—avoid overmixing.
- Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 50-60 minutes, or until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Once cooled, refrigerate for at least 4 hours or overnight. This allows the cheesecake to firm up and the flavors to set.
- Carefully remove the cheesecake from the springform pan and slice. Serve with your favorite keto-friendly toppings, like fresh berries or sugar-free chocolate drizzle.