Keto Cheesecake


  • 2 cups almond flour
  • 1/3 cup coconut oil, melted
  • 3 tbsp erythritol (or any low-carb sweetener of your choice)
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp lemon juice
  • Pinch of salt


  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the almond flour, melted coconut oil, and 1 tbsp of the erythritol. Mix well until you have a crumbly dough.
  3. Press the dough into the bottom of a 9-inch springform pan. Use a spatula to smooth it out and create an even layer.
  4. Bake the crust for 10-12 minutes, until it starts to turn golden brown. Remove from the oven and let it cool.
  5. In a separate mixing bowl, beat the cream cheese, sour cream, and remaining 2 tbsp of erythritol together until smooth.
  6. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and a pinch of salt.
  7. Pour the cheesecake filling over the cooled crust and smooth out the top.
  8. Bake the cheesecake for 30-35 minutes, until the edges are set but the center is still slightly jiggly.
  9. Remove the cheesecake from the oven and let it cool to room temperature. Once it’s cool, cover it and refrigerate for at least 2 hours, or overnight.
  10. Serve the cheesecake chilled, and enjoy!

Note: You can also top the cheesecake with berries or whipped cream, if desired. Just make sure to factor in the additional carbs if you’re tracking your intake.

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