Keto Cheesecake
A delightful keto dessert combining creamy cream cheese with an almond flour crust, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups almond flour Use finely ground almond flour for best results.
- 1/4 cup powdered sweetener Choose your favorite keto-friendly sweetener.
- 1 teaspoon cinnamon Adds warmth and flavor to the crust.
- 6 tablespoons butter, melted Melted and slightly cooled before mixing.
For the filling
- 48 ounces full fat cream cheese, room temperature Ensure cream cheese is well softened for easy blending.
- 2 cups powdered sweetener Adjust based on desired sweetness.
- 5 large eggs, room temperature Incorporate one at a time during mixing.
- 8 ounces sour cream, room temperature Contributes to the creaminess of the filling.
- 1 tablespoon alcohol-free vanilla extract Use high-quality vanilla for best flavor.
Instructions
Preparation of Crust
- Preheat your oven to 325°F (160°C) and adjust the rack to the middle.
- In a medium bowl, mix the almond flour, cinnamon, and powdered sweetener.
- Add the melted butter and combine until crumbly.
- Press the mixture firmly into the bottom and halfway up the sides of a springform pan.
- Bake the crust for 5-8 minutes until it’s lightly golden. Remove from the oven and allow it to cool.
Preparation of Filling
- In a large mixing bowl, beat the cream cheese until light and fluffy.
- Gradually mix in 1/3 of the powdered sweetener and continue beating.
- Add the eggs one at a time, ensuring each is well incorporated before adding the next.
- Finally, mix in sour cream and vanilla until just combined.
- Pour this mixture into the prepared crust.
Baking the Cheesecake
- Bake in the preheated oven and check after 50 minutes. The top should no longer be glossy, and the center should still have some jiggle.
- Turn off the oven and crack the door, letting it cool inside for 30 minutes.
- Run a knife around the edge of the cheesecake to avoid sticking, but do not remove the springform.
- Let it cool on the counter for an hour before refrigerating for at least 8 hours.
- When ready, remove the sides of the springform, decorate if desired, and serve.
Notes
Pairs beautifully with fresh berries or a drizzle of sugar-free chocolate sauce. Store leftovers well covered in the fridge for about a week or freeze for longer storage.