Keto Cheesecake
A delicious keto cheesecake with a creamy texture and a nutty almond flour crust, perfect for satisfying sweet cravings without the carbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 245 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup butter, melted
- 1/4 cup granulated erythritol
- 2 cups cream cheese, softened
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- Mix almond flour, melted butter, and 1/4 cup erythritol until well combined.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Beat the cream cheese and 1/2 cup erythritol until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and lemon juice.
- Pour the cream cheese mixture over the prepared crust.
- Bake for 45-50 minutes or until the center is set but still slightly jiggly.
- Let the cheesecake cool, then refrigerate for at least 4 hours before serving.
Notes
Serve slices with fresh berries or whipped cream for a low-sugar delight. Store leftovers in the fridge for up to a week or freeze individual slices for later.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 1g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Find it online: https://ameliasweets.com/2026/07/16/keto-cheesecake/