Keto Classic Cheesecake

Indulge in the velvety decadence of this Keto Classic Cheesecake, a low-carb twist on a beloved dessert that satisfies your sweet cravings without derailing your diet. Featuring a buttery almond flour crust and a rich, creamy filling made with cream cheese, sour cream, and a hint of lemon zest, this sugar-free cheesecake is sweetened with erythritol for a guilt-free treat. Perfectly baked to achieve a smooth, luscious texture, this keto dessert centerpiece is ideal for parties, special occasions, or a quiet indulgence. With only 20 minutes of prep time and a generous 12 servings, it's a stress-free delight that everyone will savor. Serve chilled for the ultimate creamy keto treat and enjoy a slice of decadence while staying on track with your low-carb lifestyle.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:65 mins

Total Time:85 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.5 cup Unsalted butter
• 0.333 cup Erythritol sweetener
• 24 oz Cream cheese
• 1 cup Sour cream
• 4 large Eggs
• 1 tablespoon Vanilla extract
• 1 teaspoon Lemon zest
• 1 cup Erythritol sweetener

Directions

Step 1

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with butter.

Step 2

In a medium bowl, mix the almond flour and 1/3 cup erythritol sweetener. Melt the butter and combine it with the almond flour mixture until it resembles wet sand.

Step 3

Press the almond flour mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.

Step 4

Bake the crust for 10-12 minutes, or until just lightly golden. Remove from oven and set aside to cool while preparing the filling.

Step 5

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add in 1 cup erythritol sweetener and continue beating until combined.

Step 6

Add the sour cream, mixing well, followed by the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Step 7

Add vanilla extract and lemon zest, mixing on low speed until fully incorporated.

Step 8

Pour the cheesecake filling over the cooled almond flour crust, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 50-55 minutes, or until the center is set and just slightly jiggly.

Step 10

Turn off the oven and crack open the oven door, allowing the cheesecake to cool inside slowly for about 1 hour.

Step 11

Refrigerate the cheesecake for at least 4 hours or preferably overnight before serving.

Step 12

Run a knife around the edge of the cheesecake before removing the springform pan sides. Slice and enjoy your keto-friendly dessert!

Nutrition Facts

Serving size	(1688.5g)

Amount per serving	% Daily Value*
Calories	4691.4

Total Fat 443.1g	0%
Saturated Fat 209.1g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1670.2mg	0%
Sodium 2583.7mg	0%
Total Carbohydrate 413.2g	0%
Dietary Fiber 20.9g	0%
Total Sugars 50.1g
Protein 116.2g	0%

Vitamin D 164IU	0%
Calcium 1508.1mg	0%
Iron 11.1mg	0%
Potassium 1219.4mg	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: 65.3%

Protein: 7.6%

Carbs: 27.1%