Sugar-Free Classic Cheesecake

Indulge in the creamy decadence of this Sugar-Free Classic Cheesecake, a guilt-free twist on the traditional dessert that’s perfect for low-carb and keto lifestyles. Crafted with an almond flour crust and sweetened with granulated erythritol, this cheesecake delivers all the rich, tangy flavor you love without the sugar. The luscious filling, made with full-fat cream cheese, sour cream, and a hint of vanilla and lemon, bakes to silky perfection while maintaining a subtle jiggle in the center. With only 20 minutes of prep time and straightforward steps, this crowd-pleaser is ideal for special occasions or a weekend treat. Serve chilled and wow your guests with a slice of indulgence that’s as wholesome as it is delicious!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 200 grams almond flour
• 85 grams unsalted butter, melted
• 20 grams granulated erythritol
• 450 grams full-fat cream cheese, softened
• 150 grams granulated erythritol
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 120 ml sour cream

Directions

Step 1

Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan with butter or non-stick spray.

Step 2

In a mixing bowl, combine the almond flour, melted butter, and 20 grams of granulated erythritol. Mix until you have a crumbly texture.

Step 3

Press the crust mixture evenly into the bottom of the prepared springform pan, using the back of a spoon or flat-bottomed glass to compact it.

Step 4

Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.

Step 5

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

Step 6

Add the 150 grams of granulated erythritol to the cream cheese and beat until well combined.

Step 7

Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Step 8

Stir in the vanilla extract and lemon juice, mixing until smooth.

Step 9

Fold in the sour cream with a spatula, being careful not to overmix.

Step 10

Pour the filling over the prepared crust, spreading it evenly with a spatula.

Step 11

Gently tap the pan on the counter a few times to release any air bubbles in the filling.

Step 12

Bake the cheesecake for 45-50 minutes. The center should be set but still slightly jiggly.

Step 13

Once done, turn off the oven and let the cheesecake cool inside the oven with the door ajar for about an hour.

Step 14

After removing the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

Step 15

Before serving, remove the cheesecake from the springform pan and enjoy a slice of this sugar-free delight.

Nutrition Facts

Serving size	(1202.6g)

Amount per serving	% Daily Value*
Calories	3866.1

Total Fat 364.8g	0%
Saturated Fat 167.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1285.7mg	0%
Sodium 1747.2mg	0%
Total Carbohydrate 243.9g	0%
Dietary Fiber 21.5g	0%
Total Sugars 35.4g
Protein 95.4g	0%

Vitamin D 123IU	0%
Calcium 1062.5mg	0%
Iron 11.4mg	0%
Potassium 749.6mg	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%