Low Carb Luxury Cheesecake

Indulge in the creamy decadence of Low Carb Luxury Cheesecake, a guilt-free dessert that doesn't compromise on flavor. With a buttery almond flour crust and a rich, velvety filling made from cream cheese, sour cream, and a hint of lemon, this dessert is a keto-friendly dream come true. Sweetened with low-carb alternatives like erythritol or allulose, this cheesecake fits seamlessly into low-carb and gluten-free lifestyles. Perfectly baked to achieve a luscious texture and finished with a slow cool-down to prevent cracking, this show-stopping treat is as elegant as it is irresistible. Whether served plain or topped with fresh berries, this easy-to-make cheesecake is bound to be the highlight of any dessert table.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Unsalted butter (melted)
• 2 tablespoons Granulated low-carb sweetener (e.g., erythritol)
• 24 ounces Cream cheese (softened)
• 0.75 cups Granulated low-carb sweetener (e.g., erythritol or allulose)
• 4 large Eggs
• 2 teaspoons Vanilla extract
• 0.5 cups Sour cream
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2

In a mixing bowl, combine the almond flour, melted butter, and 2 tablespoons of granulated low-carb sweetener. Stir until well mixed and the texture resembles wet sand.

Step 3

Press the crust mixture evenly onto the bottom of the prepared springform pan. Bake for 10 minutes, then allow to cool while preparing the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated low-carb sweetener with an electric mixer until smooth and creamy.

Step 5

Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.

Step 6

Mix in the vanilla extract, sour cream, and lemon juice until all ingredients are fully incorporated.

Step 7

Pour the cheesecake batter over the cooled crust, spreading it evenly.

Step 8

Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.

Step 9

Turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for 1 hour to prevent cracking.

Step 10

Remove the cheesecake from the oven, run a knife around the edges to loosen it from the pan, and let it cool to room temperature.

Step 11

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set before serving.

Step 12

Slice and enjoy this rich, low-carb treat!

Nutrition Facts

Serving size	(1407.5g)

Amount per serving	% Daily Value*
Calories	4199.2

Total Fat 400.2g	0%
Saturated Fat 200.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1684.0mg	0%
Sodium 2577.4mg	0%
Total Carbohydrate 266.5g	0%
Dietary Fiber 15.5g	0%
Total Sugars 39.3g
Protein 104.1g	0%

Vitamin D 164IU	0%
Calcium 1268.5mg	0%
Iron 11.1mg	0%
Potassium 1002.3mg	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: 70.8%

Protein: 8.2%

Carbs: 21.0%