Clean recipe · wholesomeyum.com
Low Carb Cheesecake (Keto, Gluten-free, Sugar-free)
This gluten-free, sugar-free, keto low carb cheesecake recipe is easy to make with only 8 ingredients. So easy with just 10 minutes of prep time!
Original recipe: wholesomeyum.com
- Yield:
- 16 servings
- Prep:
- 10 min
- Cook:
- 1 hr
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Ingredients
- 2 cups Almond flour
- 1/3 cup Butter ((measured solid, then melted))
- 3 tbsp Erythritol ((granular or powdered works fine))
- 1 tsp Vanilla extract
- 32 oz Cream cheese ((softened))
- 1 1/4 cup Powdered erythritol ((granular not recommended - use powdered for smoother texture))
- 3 large Egg
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease a 9" springform pan (or you can line the bottom with parchment paper).
- To make the crust, stir the almond flour, melted butter, 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 10-12 minutes, until barely golden. Let cool at least 10 minutes.
- Meanwhile, 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 45-55 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. (Do not try to remove the cake from the pan before chilling.)
- Serve with fresh raspberry sauce if desired.*