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Creamy Low-Carb Cheesecake

A delicious low-carb cheesecake that is rich, creamy, and guilt-free, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 2 cups almond flour Base for the crust.
  • 1/4 cup granulated erythritol Sweetener for the crust.
  • 1/2 cup unsalted butter, melted Adds richness to the crust.
  • 1/4 teaspoon salt Enhances flavors.
Filling
  • 3 packages (8-ounce) cream cheese, softened Main ingredient for creaminess.
  • 1 cup granulated erythritol Sweetener for the filling.
  • 1 teaspoon vanilla extract Adds flavor.
  • 3 large eggs Helps set the cheesecake.
  • 1 tablespoon lemon juice Adds tanginess.

Equipment

  • 9-inch springform pan

Method
 

  1. Prepare the crust by mixing almond flour, erythritol, melted butter, and salt in a bowl. Press into a 9-inch springform pan.
  2. Make the filling by beating cream cheese until smooth, then add erythritol, vanilla, eggs one at a time, and lemon juice. Mix until smooth.
  3. Pour the filling over the crust and bake in a preheated oven at 325°F for 50-60 minutes until edges are set and center is slightly jiggly.
  4. Turn off the oven and let the cheesecake cool inside for 1 hour. Then cool to room temperature and refrigerate for at least 4 hours or overnight.

Nutrition

Calories: 290kcalCarbohydrates: 4gProtein: 7gSodium: 300mg

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