Keto Classic Baked Cheesecake

Indulge in the luscious creaminess of Keto Classic Baked Cheesecake, a low-carb twist on the timeless dessert that satisfies your sweet tooth without compromising your lifestyle. This rich, velvety cheesecake features a buttery almond flour crust sweetened with erythritol, forming the perfect base for a tangy, lemon-kissed cream cheese filling. Every bite is a marriage of smooth texture and subtle citrus notes, crafted with keto-friendly ingredients to keep it low-carb yet utterly decadent. With just 20 minutes of prep and a no-fail baking technique, this cheesecake is perfect for special occasions or as an elegant everyday treat. Serve it chilled for the ultimate creamy experience—a keto dessert that looks as good as it tastes!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups almond flour
• 3 tablespoons granulated erythritol
• 4 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated erythritol
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup sour cream
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a medium bowl, mix together the almond flour and 3 tablespoons of granulated erythritol.

Step 3

Add the melted butter to the almond flour mixture and combine until the mixture resembles wet sand.

Step 4

Press the almond flour mixture into the bottom of a 9-inch springform pan to form the crust. Ensure it is even.

Step 5

Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from oven and let it cool while preparing the filling.

Step 6

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Step 7

Add 1 cup of granulated erythritol, vanilla extract, and lemon juice to the cream cheese. Beat until fully combined.

Step 8

Add the eggs, one at a time, mixing well after each addition.

Step 9

Fold in the sour cream and lemon zest. Mix gently until the filling is smooth and no lumps remain.

Step 10

Pour the cream cheese filling over the pre-baked crust, smoothing out the top with a spatula.

Step 11

Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center slightly jiggles.

Step 12

Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for an hour to prevent cracking.

Step 13

Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 14

Once chilled, run a knife around the edges of the cheesecake to release it from the pan. Remove the springform ring.

Step 15

Slice and serve. Enjoy your keto classic baked cheesecake!

Nutrition Facts

Serving size	(1539.4g)

Amount per serving	% Daily Value*
Calories	4359.4

Total Fat 416.6g	0%
Saturated Fat 213.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1550.3mg	0%
Sodium 2583.5mg	0%
Total Carbohydrate 327.8g	0%
Dietary Fiber 15.9g	0%
Total Sugars 47.2g
Protein 101.7g	0%

Vitamin D 123IU	0%
Calcium 1398.9mg	0%
Iron 10.2mg	0%
Potassium 954.6mg	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: 68.6%

Protein: 7.4%

Carbs: 24.0%