Mackie's Low Carb Sugar Free Cheesecake

Indulge guilt-free with Mackie's Low Carb Sugar Free Cheesecake, a creamy and decadent dessert that's perfect for those following a keto or low-carb lifestyle. Made with an almond flour crust and sweetened with erythritol or monk fruit, this cheesecake is a sugar-free delight that doesn’t skimp on flavor. The velvety filling features cream cheese, sour cream, and a hint of fresh lemon juice for an irresistible balance of richness and tang. Baked in a water bath to ensure a perfectly smooth texture and crack-free finish, this dessert is as stunning as it is satisfying. With just 20 minutes of prep time and customizable for 12 servings, this cheesecake is ideal for any gathering or a well-deserved treat for yourself.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 5 tablespoons Unsalted butter, melted
• 3 tablespoons Granulated sweetener (erythritol or monk fruit)
• 24 ounces Cream cheese, softened
• 1 cup Granulated sweetener (erythritol or monk fruit)
• 4 pieces Large eggs
• 1.5 cups Sour cream
• 2 teaspoons Vanilla extract
• 1 tablespoon Fresh lemon juice

Directions

Step 1

Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides and covering the bottom with a piece of parchment paper.

Step 2

In a medium bowl, combine almond flour, 5 tablespoons of melted butter, and 3 tablespoons of granulated sweetener. Mix thoroughly until it resembles wet sand.

Step 3

Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Bake the crust for 10-12 minutes, or until it turns lightly golden. Set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sweetener together until smooth and creamy, about 2-3 minutes.

Step 5

Add the eggs one at a time, beating on low speed after each addition until combined. Avoid overmixing.

Step 6

Mix in the sour cream, vanilla extract, and lemon juice, beating until fully incorporated.

Step 7

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Step 8

Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath to help prevent cracking.

Step 9

Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center jiggles slightly when shaken.

Step 10

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

Step 11

Remove the springform pan from the water bath and allow it to cool completely at room temperature before refrigerating for at least 4 hours or preferably overnight.

Step 12

Run a knife around the edges of the pan to loosen the cheesecake before releasing the springform. Slice and serve chilled.

Nutrition Facts

Serving size	(1736.5g)

Amount per serving	% Daily Value*
Calories	4735.8

Total Fat 456.8g	0%
Saturated Fat 236.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1824.8mg	0%
Sodium 2728.4mg	0%
Total Carbohydrate 371.6g	0%
Dietary Fiber 15.5g	0%
Total Sugars 53.9g
Protein 110.8g	0%

Vitamin D 160IU	0%
Calcium 1576.9mg	0%
Iron 11.6mg	0%
Potassium 1004.8mg	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: 68.1%

Protein: 7.3%

Carbs: 24.6%