Keto Cheesecake


For the crust:

  • 2 cups almond flour
  • 1/4 cup melted butter
  • 2 tbsp powdered erythritol
  • 1 tsp vanilla extract

For the filling:

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup powdered erythritol
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup fresh lemon juice


  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine the almond flour, melted butter, powdered erythritol, and vanilla extract for the crust. Mix well until a dough forms.
  3. Press the dough into the bottom of a 9-inch springform pan, creating an even layer.
  4. Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool while you make the filling.
  5. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  6. Add the powdered erythritol and vanilla extract to the bowl with the cream cheese. Mix well to combine.
  7. Add the eggs, one at a time, beating well after each addition.
  8. Mix in the sour cream, heavy cream, and fresh lemon juice until smooth.
  9. Pour the cheesecake filling over the cooled crust in the springform pan.
  10. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  11. Remove the cheesecake from the oven and let cool to room temperature.
  12. Chill the cheesecake in the refrigerator for at least 2 hours, or overnight.
  13. Slice and serve your delicious Keto Cheesecake, optionally topped with whipped cream or fresh berries.

Enjoy your Keto-friendly and delicious cheesecake!

Article Categories:
Keto Recipes

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