Low-Carb Cheesecake

This gluten-free, low-carb, keto cheesecake recipe is easy to make. It's just as creamy and delicious as the classic dessert, with less guilt!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 335 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 3 large eggs
• 4 (8 ounce) packages cream cheese, softened
• 2 cups blanched almond flour
• 3 tablespoons powdered erythritol sweetener
• 0.25 teaspoon lemon zest
• 0.33333334326744 cup butter, melted
• 1.25 cups powdered erythritol sweetener

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.

Step 2

Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.

Step 3

Bake on the center rack in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.

Step 4

Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, one at a time. Add lemon juice, vanilla extract, and lemon zest; beat until well combined.

Step 5

Bake on the center rack in the preheated oven until almost set and slightly jiggly in the center, 45 to 55 minutes.

Step 6

Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours to overnight. Run a knife gently around the sides, unclamp, and carefully remove the pan; it should come right off.