Low Carb Cheesecake is a decadent and creamy dessert that allows you to indulge without all the carbs. Made with a delicious almond flour crust and a rich, velvety cream cheese filling, this cheesecake is perfect for anyone following a low-carb or keto-friendly diet. The texture is smooth and satisfying, with just the right amount of sweetness from low-carb sweeteners, making it an excellent option for dessert lovers looking to cut back on sugar. This guilt-free treat is as easy to make as it is to enjoy, offering all the flavors of a classic cheesecake without the carbs.
Low Carb Cheesecake Recipe
Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons powdered erythritol or other low-carb sweetener
- 1/2 teaspoon vanilla extract
For the Filling:
- 24 oz (3 blocks) cream cheese, softened
- 3/4 cup powdered erythritol or other low-carb sweetener
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon lemon juice (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.
- Make the Crust: In a medium bowl, mix together the almond flour, melted butter, powdered erythritol, and vanilla extract until well combined. Press the mixture evenly into the bottom of the springform pan to form the crust. Bake the crust for 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling.
- Prepare the Filling: In a large bowl, beat the softened cream cheese with the powdered erythritol until smooth and creamy. Add the vanilla extract and eggs, one at a time, mixing well after each addition. Stir in the sour cream and lemon juice (if using) until everything is fully combined.
- Assemble the Cheesecake: Pour the cream cheese mixture over the cooled crust, spreading it out evenly. Tap the pan on the counter a few times to release any air bubbles.
- Bake: Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for about an hour.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
- Serve: Slice and serve plain or with your favorite low-carb toppings like fresh berries or sugar-free whipped cream.
Enjoy this creamy and satisfying Low Carb Cheesecake that fits perfectly into your low-carb lifestyle!
