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Keto Cheesecake

A delicious slice of Keto Cheesecake topped with whipped cream on a white plate.
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A low-carb cheesecake with an almond flour crust, sweetened with erythritol or monk fruit, and perfect for a sugar-free dessert.

Ingredients

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  • 2 cups almond flour
  • 1/4 cup melted butter
  • 2 tbsp erythritol or monk fruit sweetener
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup powdered erythritol or monk fruit sweetener

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Mix almond flour, melted butter, and 2 tbsp sweetener. Press into a 9-inch springform pan.
  3. Bake crust for 10 minutes, then let cool.
  4. Beat cream cheese, sour cream, eggs, vanilla, and powdered sweetener until smooth.
  5. Pour filling over crust and bake for 40-45 minutes until set.
  6. Cool in the oven with the door slightly open, then refrigerate for 4 hours.

Notes

  • Use room-temperature ingredients for a smoother filling.
  • For a no-bake version, chill the filling for 6 hours instead of baking.
  • Prevent cracks by cooling the cheesecake slowly.

Nutrition

Find it online: https://recipestokeep.com/keto-cheesecake-recipe-low-carb-sugar-free-2/