Keto Cheesecake (Sugar Free)
A rich and creamy keto-friendly cheesecake that's sugar-free, yet indulgent and delicious.
Ingredients
Crust
- 1.5 cups almond flour
- 0.25 cups melted butter
- 2 tablespoons erythritol (or sweetener of your choice)
- 0.5 teaspoon vanilla extract
Filling
- 16 oz cream cheese, softened
- 0.75 cups erythritol (or sweetener of your choice)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Instructions
Preparation of Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese and erythritol until smooth and creamy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon juice for extra flavor.
Combine and Bake
- Pour the cheesecake filling over the cooled crust.
- Bake for about 50-60 minutes, until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven for an hour. Then refrigerate for at least 4 hours, or preferably overnight.
Notes
Allow the cheesecake to reach room temperature before slicing for cleaner cuts. Adjust sweetness according to your taste. Top with sugar-free whipped cream or berries for added flavor.