Cheesecake Low Carb

Indulge in a creamy, guilt-free dessert with this decadent Low-Carb Cheesecake, a perfect blend of flavor and simplicity for those following a keto or low-sugar lifestyle. Featuring a buttery almond flour crust and a luscious cream cheese filling sweetened with erythritol, this recipe offers all the richness of traditional cheesecake without the carb overload. With only 20 minutes of prep time and a few pantry staples, this dessert is as easy to make as it is to enjoy. The optional hints of lemon juice and sour cream topping add a bright, tangy finish, while its velvety texture pairs beautifully with fresh berries or a dollop of whipped cream. Whether you’re curbing carbs or simply seeking a healthier indulgence, this cheesecake will satisfy your sweet tooth without compromise.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Erythritol or granulated low-carb sweetener
• 0.25 cups Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.75 cups Erythritol or powdered low-carb sweetener
• 3 whole Large eggs
• 1 teaspoons Vanilla extract
• 1 tablespoon Lemon juice (optional)
• 0.5 cups Sour cream (optional, for topping)

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2

In a medium mixing bowl, combine the almond flour, 0.25 cups erythritol, and melted butter. Mix until it resembles the consistency of wet sand.

Step 3

Press the almond flour mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake the crust for 10-12 minutes or until lightly golden. Let it cool while you prepare the filling.

Step 4

In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 0.75 cups powdered erythritol until smooth and creamy, about 2-3 minutes.

Step 5

Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Step 6

Mix in the vanilla extract and optional lemon juice until just combined. Be careful not to overmix, as this can lead to cracks in the cheesecake.

Step 7

Pour the cream cheese mixture over the cooled crust, spreading it out evenly with a spatula.

Step 8

Place the springform pan on the middle rack of the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Step 9

Turn off the oven and crack the door slightly. Allow the cheesecake to cool slowly inside the oven for 1 hour to prevent cracks.

Step 10

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight for the best texture.

Step 11

Optionally, spread a thin layer of sour cream over the top before serving or garnish with fresh berries for added flavor.

Nutrition Facts

Serving size	(1182.6g)

Amount per serving	% Daily Value*
Calories	3328.8

Total Fat 313.8g	0%
Saturated Fat 147.6g	0%
Polyunsaturated Fat g
Cholesterol 1249.4mg	0%
Sodium 1736.9mg	0%
Total Carbohydrate 302.9g	0%
Dietary Fiber 15.5g	0%
Total Sugars 25.5g
Protein 81.8g	0%

Vitamin D 120IU	0%
Calcium 980.2mg	0%
Iron 9.8mg	0%
Potassium 857.5mg	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: 64.7%

Protein: 7.5%

Carbs: 27.8%