Keto Creamy Cheesecake is rich, creamy, and perfectly keto. Don't waste your carb budget on regular cheesecake when this version is just as satisfying!
Preheat the oven to 350 degrees F. Grease a 9" springform pan or line the bottom with parchment paper.
Stir the almond flour, melted butter, 3 tbsp 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 12 Minutes, until barely golden. Let cool at least 10 minutes.
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 50 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.
Serving Size 1 Slice
Servings 16
- Amount Per Serving
- Calories 325
- % Daily Value *
- Total Fat 31g48%
- Net Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350 degrees F. Grease a 9" springform pan or line the bottom with parchment paper.
Stir the almond flour, melted butter, 3 tbsp 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 12 Minutes, until barely golden. Let cool at least 10 minutes.
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 50 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.