A gluten-free, low-carb, keto cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!
Ingredients
For the Crust
- 2 cups blanched almond flour
- 1/3 cup butter, melted
- 3 tablespoons powdered erythritol sweetener
- 1 teaspoon vanilla extract
For the Filling
- 4 (8 ounce) packages cream cheese, softened
- 1 ¼ cups powdered erythritol sweetener
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
Step 2
Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
Step 3
Bake on the center rack in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
Step 4
Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, one at a time. Add lemon juice, vanilla extract, and lemon zest; beat until well combined.
Step 5
Bake on the center rack in the preheated oven until almost set and slightly jiggly in the center, 45 to 55 minutes.
Step 6
Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours to overnight. Run a knife gently around the sides, unclamp, and carefully remove the pan; it should come right off.
Cook?s Note
You can use granular or powdered erythritol for the crust.Measure the butter before melting.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 335 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat16g | 78% |
Cholesterol107mg | 36% |
Sodium206mg | 9% |
Total Carbohydrate22g | 8% |
Dietary Fiber2g | 6% |
Total Sugars1g | |
Protein9g | |
Vitamin C0mg | 1% |
Calcium51mg | 4% |
Iron1mg | 4% |
Potassium82mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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