keto cheesecake recipe

This rich and creamy keto cheesecake is easy to make with simple ingredients and tastes just like traditional cheesecake. It features an almond flour crust and a smooth cream cheese filling sweetened with keto-friendly erythritol or other low-carb sweeteners. Low carb and sugar-free, it's perfect for ketogenic diets and gluten-free lifestyles.

Ingredients

• Crust
• 1.5 cups almond flour
• 4 tablespoons butter, melted
• Filling
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup powdered erythritol (or preferred keto sweetener)
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon lemon juice

Directions

1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a bowl, mix almond flour and melted butter until combined. Press the crust mixture firmly into the bottom of the pan. Bake for 10-12 minutes until golden. Let cool.
3. In a mixing bowl, beat softened cream cheese and sweetener until smooth and fluffy using a hand or stand mixer.
4. Add sour cream, eggs (one at a time), vanilla extract, and optional lemon juice, mixing gently after each addition. Avoid overmixing.
5. Pour filling over baked crust, smoothing the top with a spatula. Tap pan gently on counter to remove air bubbles.
6. Bake for 50-55 minutes until the center is almost set but still slightly jiggly.
7. Turn off oven and crack the door open, let cheesecake cool inside for 30 minutes.
8. Remove from oven, run a knife around the edges, and cool on the counter for 1 hour.
9. Refrigerate at least 4 hours or overnight before slicing and serving.