Low Carb Cheesecake (Keto, Gluten-free, Sugar-free)
Calories 1260kcal
Ingredients
- 2 cups almond flour
- 1/3 cup butter (measured solid, then melted)
- 3 tablespoons erythritol (measured solid, then melted)
- 1 teaspoon vanilla extract
- 32 ounces cream cheese (measured solid, then melted)
- 1 1/4 cups erythritol (measured solid, then melted)
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (177 degrees C).
- Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined.
- The dough will be slightly crumbly.
- Press the dough into the bottom of the prepared pan.
- Bake for about 10-12 minutes, until barely golden.
- Let cool at least 10 minutes.Meanwhile, beat the cream cheese and powdered sweetener together until fluffy.
- Beat in the eggs, one at a time.
- Finally, beat in the lemon juice and vanilla extract.Pour the filling into the pan over the crust.
- Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).Bake for about 45-55 minutes, until the center is almost set, but still jiggly.Remove the cheesecake from the oven.
- If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet).
- Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set.
- (Do not try to remove the cake from the pan before chilling.)Serve with fresh raspberry sauce if desired.*
Originally posted 2019-02-20 18:37:42.
