Low Carb Classic Baked Cheesecake

Indulge in the creamy decadence of this Low Carb Classic Baked Cheesecake, a guilt-free dessert that doesn’t skimp on flavor. Featuring a buttery almond flour crust and a velvety cream cheese filling, this keto-friendly cheesecake is lightly sweetened with granulated erythritol, making it perfect for those watching their carbs. A splash of lemon juice and a dollop of sour cream add a tangy brightness, while a slow cooling process ensures a crack-free finish. With just 20 minutes of prep and simple ingredients, this recipe is your go-to for a dessert that’s both elegant and diet-friendly. Whether it’s for a celebratory occasion or a weekend treat, this low-carb cheesecake will satisfy your sweet tooth without derailing your healthy eating goals.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 1/3 cup Butter, melted
• 1 tablespoon Granulated erythritol (or preferred low-carb sweetener)
• 1/4 teaspoon Salt
• 24 ounces Cream cheese, softened
• 1 cup Granulated erythritol (or preferred low-carb sweetener)
• 1 teaspoon Vanilla extract
• 4 large Eggs
• 1/2 cup Sour cream
• 2 tablespoons Lemon juice

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium-sized bowl, mix together the almond flour, melted butter, 1 tablespoon of granulated erythritol, and salt until well combined and crumbly.

Step 3

Press the almond flour mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a measuring cup to smooth out the surface evenly.

Step 4

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

Step 5

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

Step 6

Gradually add 1 cup of granulated erythritol to the cream cheese, beating until well combined, and scrape down the sides of the bowl as needed.

Step 7

Mix in the vanilla extract, followed by the eggs, one at a time, ensuring each egg is well incorporated before adding the next.

Step 8

Add the sour cream and lemon juice to the mixture, beating until smooth and creamy.

Step 9

Pour the cream cheese filling over the cooled almond crust in the springform pan, smoothing the top with a spatula.

Step 10

Bake the cheesecake in the center of the oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.

Step 11

Turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly in the oven for about an hour. This helps prevent cracking.

Step 12

Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight if possible.

Step 13

Once fully set and chilled, run a knife around the edges of the pan to loosen the cheesecake and carefully remove the sides of the springform pan.

Step 14

Slice and serve the cheesecake as desired. Enjoy your low-carb classic baked cheesecake!

Nutrition Facts

Serving size	(1503.0g)

Amount per serving	% Daily Value*
Calories	4344.9

Total Fat 416.0g	0%
Saturated Fat 210.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1726.4mg	0%
Sodium 3168.5mg	0%
Total Carbohydrate 330.8g	0%
Dietary Fiber 15.5g	0%
Total Sugars 39.2g
Protein 104.3g	0%

Vitamin D 202.8IU	0%
Calcium 1272.9mg	0%
Iron 11.1mg	0%
Potassium 1012.9mg	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: 68.3%

Protein: 7.6%

Carbs: 24.1%