Description
A creamy, low-carb keto cheesecake recipe with almond flour crust and sugar-free sweetener. Perfect for dessert cravings!
Ingredients
Scale
1 ½ cups almond flour
¼ cup melted butter
2 tbsp erythritol
4 blocks cream cheese
1 cup erythritol
4 large eggs
1 tsp vanilla extract
½ cup sour cream
Instructions
1. Mix almond flour, butter, and sweetener; press into pan and bake.
2. Beat cream cheese and sweetener until smooth.
3. Add eggs one at a time, then vanilla and sour cream.
4. Pour filling over crust and smooth.
5. Bake at 325°F for 50–55 minutes.
6. Cool in oven, then refrigerate 4–6 hours before serving.
Notes
For a water bath: wrap pan in foil and place in hot water to prevent cracks.
Chill overnight for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 250mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg
Keywords: keto cheesecake recipe, low-carb dessert, sugar-free cheesecake