{"id":"8d105ec9-c5fb-4975-a499-4a10dd5dd842","url":"https://recipestripper.com/recipes/8d105ec9-c5fb-4975-a499-4a10dd5dd842","source_url":"https://www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-gluten-free-sugar-free/","title":"Low Carb Cheesecake (Keto, Gluten-free, Sugar-free)","description":"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!","servings":16,"servings_text":"16 slices","prep_time":"PT10M","cook_time":"PT1H","image_url":"https://www.wholesomeyum.com/wp-content/uploads/2017/02/wholesomeyum_low-carb-cheesecake-keto-gluten-free-sugar-free-3.jpg","archive":{"provider":"wayback","snapshot_url":"https://web.archive.org/web/20170913085102id_/https://www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-gluten-free-sugar-free/","original_url":"https://www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-gluten-free-sugar-free/","captured_at":"2017-09-13T08:51:02.000Z"},"ingredients":[{"text":"2 cups Almond flour","item":"Almond flour","quantity":2,"unit":"cup"},{"text":"1/3 cup Butter ((measured solid, then melted))","item":"Butter ((measured solid, then melted))","quantity":0.3333333333333333,"unit":"cup"},{"text":"3 tbsp Erythritol ((granular or powdered works fine))","item":"Erythritol ((granular or powdered works fine))","quantity":3,"unit":"tbsp"},{"text":"1 tsp Vanilla extract","item":"Vanilla extract","quantity":1,"unit":"tsp"},{"text":"32 oz Cream cheese ((softened))","item":"Cream cheese ((softened))","quantity":32,"unit":"oz"},{"text":"1 1/4 cup Powdered erythritol ((granular not recommended - use powdered for smoother texture))","item":"Powdered erythritol ((granular not recommended - use powdered for smoother texture))","quantity":1.25,"unit":"cup"},{"text":"3 large Egg","item":"large Egg","quantity":3},{"text":"1 tbsp Lemon juice","item":"Lemon juice","quantity":1,"unit":"tbsp"},{"text":"1 tsp Vanilla extract","item":"Vanilla extract","quantity":1,"unit":"tsp"}],"instructions":[{"number":1,"text":"Preheat the oven to 350 degrees F. Grease a 9\" springform pan (or you can line the bottom with parchment paper)."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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)."},{"number":5,"text":"Bake for about 45-55 minutes, until the center is almost set, but still jiggly."},{"number":6,"text":"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.)"},{"number":7,"text":"Serve with fresh raspberry sauce if desired.*"}],"date_published":"2026-10-30T07:55:29.977362+00:00","date_modified":"2026-10-30T07:55:29.977362+00:00"}