Low Carb Classic Cheesecake Slice

Indulge in the creamy decadence of this Low Carb Classic Cheesecake Slice, a guilt-free dessert perfect for keto and low-carb lifestyles. Featuring a buttery almond flour crust sweetened with granulated erythritol, this cheesecake is topped with a velvety cream cheese filling enhanced by hints of vanilla and a touch of zesty lemon juice. With just 20 minutes of prep time and simple, wholesome ingredients, this recipe delivers all the richness of classic cheesecake without the sugar. Each slice is perfectly portioned, making it an ideal treat to share—or savor solo! Serve it chilled for a refreshing, buttery-smooth dessert that's as satisfying as it is easy to make. Whether it’s for a family gathering or your weekly indulgence, this low-carb delight will quickly become a favorite.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups almond flour
• 0.33 cup unsweetened butter, melted
• 0.25 cup granulated erythritol
• 1 teaspoon vanilla extract
• 24 ounces cream cheese, softened
• 0.75 cup powdered erythritol
• 0.5 cup sour cream
• 3 large eggs
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract

Directions

Step 1

Preheat the oven to 325°F (163°C). Line a 9x9-inch baking dish with parchment paper, allowing some overhang for easy removal.

Step 2

In a medium-sized bowl, combine the almond flour, melted butter, granulated erythritol, and 1 teaspoon of vanilla extract. Stir until the mixture resembles coarse sand.

Step 3

Press the almond flour mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

Step 4

Meanwhile, in a large mixing bowl, beat the softened cream cheese and powdered erythritol with an electric mixer until smooth and creamy.

Step 5

Add the sour cream, eggs, lemon juice, and 1 tablespoon of vanilla extract to the cream cheese mixture. Continue to beat until fully incorporated and smooth.

Step 6

Pour the cream cheese filling over the pre-baked crust, spreading it evenly with a spatula.

Step 7

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

Step 8

Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.

Step 9

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Step 10

Use the parchment overhang to lift the cheesecake from the pan. Slice into 12 equal pieces and serve chilled.

Nutrition Facts

Serving size	(1442.0g)

Amount per serving	% Daily Value*
Calories	4297.0

Total Fat 412.6g	0%
Saturated Fat 209.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1542.2mg	0%
Sodium 2505.8mg	0%
Total Carbohydrate 312.1g	0%
Dietary Fiber 15.5g	0%
Total Sugars 40.0g
Protein 97.1g	0%

Vitamin D 170.3IU	0%
Calcium 1246.9mg	0%
Iron 10.6mg	0%
Potassium 971.1mg	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: 7.3%

Carbs: 23.3%