Low Carb Classic Cheesecake

Indulge in the creamy decadence of this Low Carb Classic Cheesecake, a guilt-free twist on the timeless dessert. Featuring a buttery almond flour crust sweetened with granulated erythritol and a rich, velvety filling made from cream cheese, eggs, and a hint of vanilla, this keto-friendly dessert is sure to satisfy your sweet tooth while keeping your carb count low. A touch of lemon zest adds a refreshing brightness, while a slow cooling process ensures a flawless, crack-free finish. With just 20 minutes of prep, this easy cheesecake is perfect for special occasions, family gatherings, or a luxurious treat to enjoy throughout the week. Serve chilled and delight in every creamy, low-carb bite!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups almond flour
• 0.25 cup unsalted butter
• 0.25 cup granulated erythritol
• 32 ounces cream cheese
• 1 cup granulated erythritol
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium-sized bowl, combine the almond flour, melted butter, and 1/4 cup granulated erythritol. Mix thoroughly until the mixture resembles wet sand.

Step 3

Press the almond flour mixture into the bottom of a 9-inch springform pan, forming an even crust. Use a flat-bottomed cup to firmly press the crumbs. Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.

Step 4

In a large mixing bowl, beat the cream cheese and 1 cup granulated erythritol using an electric mixer on medium speed until smooth and fluffy.

Step 5

Add the vanilla extract and mix until combined.

Step 6

Add the eggs, one at a time, mixing on low speed until just incorporated. Avoid overmixing the batter.

Step 7

Mix in the sour cream and lemon zest until just combined.

Step 8

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

Step 9

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still wobbly when shaken.

Step 10

Turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.

Step 11

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to set fully.

Step 12

Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then release the springform and remove the outer ring.

Step 13

Slice and serve chilled. Enjoy your low-carb classic cheesecake!

Nutrition Facts

Serving size	(1773.8g)

Amount per serving	% Daily Value*
Calories	5003.0

Total Fat 473.1g	0%
Saturated Fat 239.2g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1837.3mg	0%
Sodium 3291.9mg	0%
Total Carbohydrate 350.0g	0%
Dietary Fiber 15.8g	0%
Total Sugars 56.9g
Protein 119.7g	0%

Vitamin D 164IU	0%
Calcium 1619.2mg	0%
Iron 9.7mg	0%
Potassium 1512.8mg	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: 69.4%

Protein: 7.8%

Carbs: 22.8%