Britt's Low Carb Cheesecake with Crust

Indulge your sweet tooth guilt-free with Britt’s Low Carb Cheesecake with Crust—a luscious, keto-friendly dessert that delivers all the creamy decadence of classic cheesecake without the extra carbs. Featuring a buttery almond flour crust and a velvety filling sweetened with low-carb alternatives like erythritol or monk fruit, this recipe is as satisfying as it is simple to make. With just 15 minutes of prep and a foolproof baking technique to avoid cracks, this dessert is perfect for any occasion. A hint of vanilla and optional lemon juice add a subtle depth of flavor, making every bite irresistibly rich and creamy. Serve chilled for the ultimate low-carb treat that’s ideal for keto dieters and anyone looking to cut back on sugar while enjoying a classic favorite!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 10

Ingredients

• 1.5 cups Almond flour
• 4 tablespoons Unsalted butter
• 2 tablespoons Granulated sweetener (erythritol, xylitol, or monk fruit)
• 16 ounces Cream cheese (softened)
• 0.75 cups Powdered sweetener (erythritol, xylitol, or monk fruit)
• 2 teaspoons Vanilla extract
• 2 large Eggs
• 0.25 cups Heavy cream
• 1 tablespoon Lemon juice (optional)

Directions

Step 1

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set aside.

Step 2

In a medium mixing bowl, combine the almond flour, 2 tablespoons of granulated sweetener, and the melted unsalted butter. Mix until fully combined and a crumbly dough forms.

Step 3

Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or your fingers to smooth it out.

Step 4

Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while preparing the filling.

Step 5

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.

Step 6

Add the powdered sweetener and vanilla extract to the cream cheese mixture. Blend until fully incorporated.

Step 7

Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating the batter.

Step 8

Pour in the heavy cream and the optional lemon juice; mix until just combined. Scrape down the sides of the bowl as needed.

Step 9

Pour the filling over the pre-baked crust, spreading it evenly with a spatula.

Step 10

Bake the cheesecake at 325°F (163°C) for 45-50 minutes, or until the center is slightly jiggly but the edges are set and lightly golden.

Step 11

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks.

Step 12

After cooling, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight before serving.

Step 13

Slice and enjoy your creamy, low-carb cheesecake!

Nutrition Facts

Serving size	(1039.7g)

Amount per serving	% Daily Value*
Calories	3205.9

Total Fat 308.3g	0%
Saturated Fat 143.8g	0%
Polyunsaturated Fat g
Cholesterol 1058.2mg	0%
Sodium 1644.9mg	0%
Total Carbohydrate 262.3g	0%
Dietary Fiber 15.5g	0%
Total Sugars 23.1g
Protein 73.1g	0%

Vitamin D 82IU	0%
Calcium 832.3mg	0%
Iron 8.5mg	0%
Potassium 637.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.4%

Protein: 7.1%

Carbs: 25.5%